WELLINGTON NATIONAL GOLF CLUB
400 BINKS FOREST DR, Wellington FL 33414 · 561.333.5731
Last inspected Feb 25, 2026 · 6 visits since December 2023
MAR 24
OCT 24
FEB 25
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle cellphone then began to handle clean pan; no hand wash. Advised employee to wash hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. In kitchen: Dishwasher (Temperature less than 160F) Operator fixed and strip turned black.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sliced cheese (46F - Cold Holding) As per operator, stored since 1.75 hrs. Not prepped or portioned today. Transferred from walk in cooler to reach in cooler. Stored over stacked. Operator moved to quick chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream opened 2 days; not date marked. Operator discarded.
Show the remaining 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: sliced tomatoes (45F at 3:20pm; 44F at 3:50pm- Cooling) As per operator, cooling since 1:30pm. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes to clean dishes. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. A bag with Raw shrimp stored above a bag with potatoes. Inside reach in freezer. Operator stored properly
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator corrected: Dishwasher at kitchen: Temperature- 160+F.
Old labels stuck to food containers after cleaning. Operator removed.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face then touched cutting board at prep area; no hand wash. Employee washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler unit near fryer : sliced tomatoes (47F at 11:05am; 47F at 11:38am- Cold Holding) As per operator, cooling since 10 mins. At current rate of cooling, item will not cool to 41F in 4 hours. Operator moved to quick chill.
Spray bottle containing toxic substance not labeled. Unknown chemical in unlabeled spray bottle. Operator discarded.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator corrected to Sanitizer Bucket (Quaternary 200ppm).
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico de gallo (45F - Cold Holding); cream cheese (45F - Cold Holding) flip top of sauté station. In unit over four hours. Not prepped or portioned.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked spaghetti (50F - Cold Holding) in bottom sauté reach in cooler. Not prepped or portioned. In unit less than four hours. Moved back into walk in cooler. pico de gallo (45F - Cold Holding); cream cheese (45F - Cold Holding) flip top of sauté station. In unit over four hours. Not prepped or portioned.
Spray bottle containing toxic substance not labeled. At cooling rack
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish in walk in cooler
No handwashing sign provided at a hand sink used by food employees. On cook line and next to triple sink
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon on cook line
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.