WELLINGTON'S BAR & GRILL
400 WEXFORD BLVD, Spring Hill FL 34609 · 352.835.7183
Last inspected Apr 9, 2026 · 6 visits since October 2023
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo Sauce (122F - Hot Holding) in steam table. Employee removed and reheated to 165F.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. The operator moved the drink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood filters soiled with grease.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Food-contact surface: The cutting board on the reach-in cooler across from the 2-compartment sink is soiled with a mold-like substance.
Handwash sink not accessible for employee use at all times. The hand sink by the 3 compartment sink was blocked with a trash can and yellow buckets. The operator moved items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR form 5030-105. The operator posted.
Vents soiled with accumulated of dust above the conventional oven that is in the corner.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Handwash sink blocked with buckets stored in front of handwash sink near three compartment sink. Operator moved.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above ready-to-eat garlic herb butter in reach-in cooler across from fryer on cook line. Items not in original commercially sealed packaging. Operator moved and stored correctly. Priority: High Priority
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo Sauce (122F - Hot Holding) in steam table. Employee removed and reheated to 165F.
Handwash sink used for purposes other than handwashing. Observed handwash sink blocked with a strainer on cook line and another handwash sink off the warewashing area with parts to a blender. Operator removed.
Dead roaches on premises. Observed 3 dead roaches in bar area underneath three compartment sink and next to reach-in coolers. Operator cleaned and sanitized area.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of food debris.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on top of bag in the box across from the ice machine. Employee moved.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks stored in reach-in cooler across from slicer. Operator moved.
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.