WHITE HORSE CATERING LLC
14440 PIERSON RD, Wellington FL 33414 · 561-784-1109
Last inspected May 12, 2026 · 15 visits since October 2023
JAN 25
MAR 25
JAN 26
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. 2 live small flying insects at buffet flying around/landing in cheese. See Stop Sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $5,900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026018406 | Mar 11, 2026 | Jun 17, 2026 | $800 |
| 2--2026014990 | Jan 7, 2026 | Mar 19, 2026 | $1,200 |
| 2--2025032398 | Mar 12, 2025 | May 8, 2025 | $1,800 |
| 2--2025013875 | Jan 3, 2025 | Mar 18, 2025 | $1,900 |
| 2--2023064589 | Oct 17, 2023 | Dec 6, 2023 | $200 |
Inspection history
15 visits, newest first
May 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime.
Mar 12, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Displayed food not properly protected from contamination. At buffet line displayed multiple food products not properly protected from contamination from consumers, discussed with operator to place sneeze guard in front of food products.
Mar 11, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Displayed food not properly protected from contamination. At buffet line displayed multiple food products not properly protected from contamination from consumers, discussed with operator to place sneeze guard in front of food products.
Live, small flying insects found Approximately 4 small live flying insects on speed rack at cook line. Approximately 1 small live flying insect on shelf with deli paper on cook line. Approximately 3 small live flying insects on clean and sanitized plastic food bins at cook line. Approximately 7 small live flying insects on electrical cords from ceiling in kitchen. Approximately 5 small live flying insects on food prep tables throughout kitchen. Approximately 1 small live flying insect on meat slicer at preparation area. Approximately 5 small live flying insects landing on speed rack with plastic wrapped trays of bread and cookies next to walk in cooler. Approximately 1 small live flying insect on coffee maker in kitchen next to server expo. Approximately 1 small live flying insect on window sill by managers office. Approximately 12 small live flying insects on ceiling tiles throughout kitchen. Approximately 3 small live flying insects landing on hot holding cabinet with food products inside. Discussed with operator eliminate all live flying insects and clean and sanitize areas.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked pasta (56F - Cold Holding ); cooked broccoli (54F - Cold Holding) per operator product not portioned or prepared today and held in unit for more than 12 hours, discussed with operator see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked pasta (56F - Cold Holding ); cooked broccoli (54F - Cold Holding) per operator product not portioned or prepared today and held in unit for more than 12 hours, discussed with operator see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler egg salad (52F - Cooling) at 10:20 since 8:35 to 52F at 10:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator to move product to shallow Pans to allow faster air flow cooling.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment missing time is a public health control form, emailed form and discussed with operator to print and fill form.
Insect control device used to electrocute or stun insects not designed to retain insect within the device. Employee using electric bug stunning device not designed to retain insects. Discussed other operator to discontinuing use of device in kitchen.
Water leaking from pipe and/or faucet/handle. Hand washing sink next to combi oven leaking water onto floor, discussed with operator to repair.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator to correct to 200ppm.
Jan 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
2 Live, small flying insects found in kitchen at dish area. 1 Live, small flying insect found in kitchen dry storage area. Advised Operator to eliminate live, small flying insects.
Dented cans present. 4 46oz clam juice/1 #10 can tomato ketchup/1 #10 can black olives See stop sale.
Displayed food not properly protected from contamination. Multiple ready to eat omelet toppings/pastries/individually portioned/plated foods no sneeze guard/no cover/not protected from contamination by customers/environment. Advised Operator to place items under/behind sneeze guards or cover/protect from contamination.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee walked behind bar, put on gloves and began cutting fruit without washing hands, no hand washing sink behind bar. Advised Operator no food preparation to occur without hand washing/sink available and hands to be properly washed prior to donning gloves for food preparation/handling.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Low boy reach in cooler(s) behind buffet; cheese (46F - Cold Holding); opened almond milk (46F - Cold Holding). Operator stated not prepared/portioned today, held in units 2 hours, added to time control to discard within a total of 4 hours.
Hand wash sink missing in ware-washing area at end of buffet at smoothie station or food preparation area behind packaged drink only bar. Operator added hand washing sink to ware-washing area and excluded food preparation from behind package drink only bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to Operator, advised to complete.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw salmon available on buffet, no consumer advisory. Operator posted consumer advisory at buffet.
Mar 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Displayed food not properly protected from contamination. At Buffett; displayed bread/omelet toppings/cut fruit/cheese/yogurt/butter no cover, no sneeze guard. Advised Operator to cover/install sneeze guard.
Live, small flying insects found Approximately 8 live, small flying insects in kitchen flying around/landing on clean prep tables/clean equipment/clean utensils. Advised Operator to eliminate live, small flying insects.
Mar 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Displayed food not properly protected from contamination. At Buffett; displayed bread/omelet toppings/cut fruit/cheese/yogurt/butter no cover, no sneeze guard. Advised Operator to cover/install sneeze guard.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
Live, small flying insects found Approximately 8 live, small flying insects in kitchen flying around/landing on clean prep tables/clean equipment/clean utensils. Advised Operator to eliminate live, small flying insects.
Soiled dry wiping cloth in use on cook line prep table/cutting board. Operator removed.
Jan 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in; cooked beef (48F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
Displayed food not properly protected from contamination. At Buffett; displayed bread/omelet toppings/cut fruit/cheese/yogurt/butter no cover, no sneeze guard. Advised Operator to cover.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/wiped nose and then continued handling clean utensils while reheating sauce on stove without washing hands. Operator discussed with employee who then washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 live, small flying insects in kitchen flying around/landing on clean dishes/cutting boards/walls/ceiling. Advised Operator to eliminate live, flying insects. 2 live small flying insects at buffet flying around/landing in cheese. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in; cooked beef (48F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. At reach in cooler; house made beef Demi glacé (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.
Jan 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 10 high priority.
10 High priority2 Intermediate1 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in; cooked beef (48F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
Displayed food not properly protected from contamination. At Buffett; displayed bread/omelet toppings/cut fruit/cheese/yogurt/butter no cover, no sneeze guard. Advised Operator to cover.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/wiped nose and then continued handling clean utensils while reheating sauce on stove without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched broom and dust pan while sweeping floor and then continued preparing food without washing hands. Operator discussed with employee who then washed 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. Dishwasher (Temperature <160F). Advised Operator to manually sanitize dishes in triple sink until machine repaired and able to sanitize properly.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 live, small flying insects in kitchen flying around/landing on clean dishes/cutting boards/walls/ceiling. Advised Operator to eliminate live, flying insects. 2 live small flying insects at buffet flying around/landing in cheese. See Stop Sale.
Raw animal food stored over canned/bottled drinks. At walk-in cooler; raw salmon stored over bottled water. Operator moved raw salmon.
Stop Sale issued due to food not being in a wholesome, sound condition. 2 live small flying insects at buffet flying around/landing in cheese. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in; cooked beef (48F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. At reach in cooler; house made beef Demi glacé (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler; house made beef Demi glacé (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler; cooked pastrami (57F - Cooling 10:20/56F 11:15am). Operator stated cooling since 8am, at this rate will not reach 41F within 6 hours, moved to walk-in to facilitate faster cooling.
Spray bottle containing toxic substance (all purpose cleaning chemical) not labeled. Operator labeled.
Employee eating while preparing food. Employee eating food on cook line while reheating food in oven. Operator discussed with employee who stopped eating on cook line.
Feb 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark on food items prepared to be placed in buffet. Operator began implemented time mark.
Spray bottle containing toxic substance not labeled. Spray bottle not labelled with yellow chemical on cook line. Operator removed to be labelled.
Feb 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door stainless steel reach in cooler: cooked pasta (46F - Cold Holding); egg salad (46F- cold holding); smoked salmon (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At coffee station:; whole milk (51F - Cooling); almond milk (65F - Cooling); oat milk (53F - Cooling) As per operator, portioned at 8am,more than 4 hours. Item did not cool to 41F within 4 hours. Item was sitting out on table at coffee station at room temperature. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door stainless steel reach in cooler: cooked pasta (46F - Cold Holding); egg salad (46F- cold holding); smoked salmon (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark on food items prepared to be placed in buffet. Operator began implemented time mark.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At coffee station:; whole milk (51F - Cooling); almond milk (65F - Cooling); oat milk (53F - Cooling) As per operator, portioned at 8am,more than 4 hours. Item did not cool to 41F within 4 hours. Item was sitting out on table at coffee station at room temperature. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At single glass door hot box: cooked baby Pak Choi (93F - Hot Holding) As per operator item was cooked 30 minutes prior. Operator proceeded to reheat.
Spray bottle containing toxic substance not labeled. Spray bottle not labelled with yellow chemical on cook line. Operator removed to be labelled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior section of ice machine soiled.
Jan 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority8 Intermediate4 Basic
Show 14 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came from restroom, washed hands in food prep sink with no soap and wiped hands on pants. Advised operator to have employee wash hands. Emile washed hands in handwash sink
Toxic substance/chemical improperly stored. At clean dish rack near prep area: Can of spray paint stored above clean pans. Operator removed.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster and operator printed during inspection
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Double door stainless steel cooler on cookline: pancake batter (66F at 9:50am; 52F at 11:02am- Cooling) cooling since an hour and 50 mins ago. At current rate of cooling of cooling, item would not cool to 41F in a total of 4 hours. Operator discarded.
Handwash sink not accessible for employee use at all times. Hand wash sink near dish wash area in kitchen blocked by rolling tray. Operator unblocked.
No handwash sink for employees. No hand wash station at bar outside main kitchen; coffee dispensing area; smoothie make bar; bar area near store Operator implemented a mobile hand wash station at all areas.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to the operator and printed during inspection. All new hires signed during the inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For both hot and cold buffet area, no written procedure for TPHC. Emailed form to operator, operator implemented.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed and printed during the inspection
No handwashing sign provided at a hand sinks used by food employees- throughout the kitchen Advised operator to post signs
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in produce cooler: Boxes of unwashed mushrooms over prepped onion, zucchini noodles. Advised operator to store properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium solution at cook line was 0ppm. Operator changed to one of 200ppm.
Wiping cloth sanitizing solution stored on the floor. At bar near store, sanitizing bucket stored on floor. Operator removed.
Oct 19, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Oct 18, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Rodent activity present as evidenced by rodent droppings found. At kitchen-area- approximately 150 rodent droppings on prep tables and prep counters, inside reach in coolers, under the floor near cook line area, on flat top grill- on clean plates and dishes by clean dish rack area, along dishmachine counter.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Oct 17, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Rodent activity present as evidenced by rodent droppings found. At kitchen-area- approximately 150 rodent droppings on prep tables and prep counters, inside reach in coolers, under the floor near cook line area, on flat top grill- on clean plates and dishes by clean dish rack area, along dishmachine counter.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
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.