WOLFGANG PUCK KITCHEN + BAR
3003 BROWNWOOD BLVD, The Villages FL 32163 · 352-626-1246
Last inspected Jun 2, 2026 · 13 visits since October 2023
NOV 24
JUN 25
OCT 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 1 fly flying around prep area. 1 fly crawling on pork mixture on flat top of cooks line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026002334 | Dec 9, 2025 | Feb 23, 2026 | $400 |
| 3--2025085562 | Oct 30, 2025 | Jan 12, 2026 | $200 |
Inspection history
13 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 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. Employee touched glasses on face then handled container of food without changing gloves or washing hands, discussed with employee, employee removed gloves and properly washed hands
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on expo line handling food without changing gloves watch and bracelets on, employee removed jewelry
Employee with no beard guard/restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. Tongs on handle of grill
Dec 11, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dish machine drain pipe than 1 inch to flood rim in floor drain
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in cook line area
Dec 9, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dish machine drain pipe than 1 inch to flood rim in floor drain
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hot water sanitizing dish machine 156F at dish level. Operator set up 3 compartment sink.
Live, small flying insects found 1 live fly on lid to fruit caddy in bar area. Operator had employee take lid back to be washed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove in cook line area. Operator states items were placed in cooler at 11am and taken out from walk in cooler and all items temped below 41F. Operator placed items in freezer to rapidly chill Alfredo sauce (51F - Cold Holding); cooked mushrooms (50F - Cold Holding); butter (56F - Cold Holding); Gruyére (51F - Cold Holding); garlic in oil (52F - Cold Holding); cooked carrots (46F - Cold Holding) Recheck- butter 32F; Alfredo 32F; garlic in oil 33F; cooked carrots 40F; cooked mushrooms 30F; Gruyére 28F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. heated to 165F then placed in steam table at 11am. meatballs (108F - Cold Holding) Operator moved to stove to reheat to 165F.
No soap provided at handwash sink. Hand wash sink in bar area. Operator supplied soap.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in cook line area
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples and grapes stored over French onion soup in produce cooler. Operator corrected shelves.
Wall soiled with black mold like substance in dish machine area under sprayer sink. Employee cleaned during inspection.
Nov 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo sauce (48F - Cold Holding); goat cheese (53F - Cold Holding); blanched garlic (50F - Cold Holding); Gruyére cheese (51F - Cold Holding); roasted tomato (48F - Cold Holding); cooked carrots (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by pizza oven in cook line area. Operator states items were moved from walk in cooler to reach in cooler at 11am. Per manager no temperatures have been taken toady. See stop sale. Alfredo sauce (48F - Cold Holding); goat cheese (53F - Cold Holding); blanched garlic (50F - Cold Holding); Gruyére cheese (51F - Cold Holding); roasted tomato (48F - Cold Holding); cooked carrots (50F - Cold Holding)
Oct 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects found 1 live fly on sifter in flour container. Operator removed sifter to be washed.
Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored above shredded mozzarella in pizza reach in cooler. Operator corrected shelves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo sauce (48F - Cold Holding); goat cheese (53F - Cold Holding); blanched garlic (50F - Cold Holding); Gruyére cheese (51F - Cold Holding); roasted tomato (48F - Cold Holding); cooked carrots (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by pizza oven in cook line area. Operator states items were moved from walk in cooler to reach in cooler at 11am. Per manager no temperatures have been taken toady. See stop sale. Alfredo sauce (48F - Cold Holding); goat cheese (53F - Cold Holding); blanched garlic (50F - Cold Holding); Gruyére cheese (51F - Cold Holding); roasted tomato (48F - Cold Holding); cooked carrots (50F - Cold Holding)
Cutting board has cut marks and is no longer cleanable. Multiple grooved cutting boards throughout kitchen. Operator discarded.
Food stored on floor. Multiple cases of French fries stored on floor in walk in freezer. Operator placed rack under French fries.
Jun 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 15 findings ▾
Live, small flying insects found. 1 fly flying around prep area. 1 fly crawling on pork mixture on flat top of cooks line.
Stop Sale issued due to food not being in a wholesome, sound condition. Chicken mixture contaminated by fly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. olive butter (71F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. olive butter (71F - Cold Holding) item prepped 5/23 sitting at room temperature in prep area and portioned cups at room temperature on cooks line, we stop sale. boiled egg (51F - Cold Holding); chicken (50F - Cold Holding); ranch (51F - Cold Holding); cheese (52F - Cold Holding); tomatoes (53F - Cold Holding)items in reach in cooler on cooks line, operator they had just set up line from walk in cooler, ice was added to all time/temperature control for safety food to rapidly cool down to 41F. Retells were taken no change. kimchi sauce (real butter) (70F - Cold Holding) item sitting at room temperature on cooks line, employee placed item back in reach in cooler.
Toxic substance/chemical improperly stored. Stainless steel cleaner spray can next to aluminum foil at prep area, operator moved chemical. Sanitizer bucket on top of reach in cooler at the end of cooks line, employee placed away from food.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream behind bar opened 3 days ago, employee labeled.
Food-contact surface soiled with food debris, mold-like substance or slime. Tea urn spout by server station soiled. Multiple cutting boards on cooks line stained. Can opener blade soiled. Interior oven on cooks line under gas stove range.
Spray bottle containing toxic substance not labeled. Spray bottle hanging on Handwash sink in prep area with bleach water no label, operator labeled.
Bowl or other container with no handle used to dispense food. Plastic cup with no handle in flour bin located in banquet kitchen. (Manager stated flour bin belongs to Wolfgang puck.)
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on storage rack and cooks line with deep cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler at the beginning of cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in Wolfgang puck walk in cooler in banquet kitchen. Plate reach in cooler on cooks line gasket and door jam is soiled. Fan guard in walk in cooler soiled. Interior reach in freezer on cooks line soiled.
Old food stuck to clean dishware/utensils. One pot on clean dish rack with old food still in pot, operator moved to dish area.
Working containers of food removed from original container not identified by common name. Container of white substance on shelf in prep area, operator labeled as salt.
Observed scorch marks around electrical outlet. For reporting purposes only. Outlet with black scorch marks in prep area.
Nov 21, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. manchego cheese (46F - Cold Holding); cooked shrimp (47F - Cold Holding); blue cheese (50F - Cold Holding) In reach in cooler at entrance of cook line area. Operator took temperatures of items and all items were below 41F. Operator moved items to walk in freezer to rapidly chill. Recheck shrimp 39F; blue cheese 28F; manchego cheese 29F
Handwash sink used for purposes other than handwashing. Hand wash sink in bar area storing marshmallows. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit expired in 2022
Cutting board has cut marks and is no longer cleanable. 2 white cutting boards in cook line area
Floors not maintained smooth and durable. Paint chipping on floor in liquor storage area
May 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Reduced oxygen packaged fish, Sous Vide fish
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reduced oxygen packaged fish and pork. Sous Vide fish and pork.
Mar 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority7 Intermediate0 Basic
Show 7 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk, half and half, cream, cooked rice. Operator dated 3/3.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Reduced oxygen packaged fish, Sous Vide fish
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzles in bar area
No soap provided at handwash sink. Hand wash sink in bar area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reduced oxygen packaged fish and pork. Sous Vide fish and pork.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Claudia B.
Spray bottle containing toxic substance not labeled. Yellow chemical spray bottle above 3 compartment sink. Operator discarded.
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers stored over raw pork in walk in cooler. Operator corrected shelves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (52F - Cold Holding); garlic in oil (52F - Cold Holding); Alfredo sauce (54F - Cold Holding); sliced cooked beef (60F - Cold Holding); salmon (52F - Cold Holding) Operator states the items were stocked into reach in cooler in front of stove a5 cook line approximately 2 hours ago. Operator moved items to walk in freezer to rapidly chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar area. Employee cleaned during inspection
No running water at hand wash sink in dish machine area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table storing clean silverware. Operator had employee remove drinks.
Ice buckets not stored inverted or in a protected manner.
Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on walls and beer lines in keg cooler. Floors soiled in keg cooler
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.