Basilicos
9140 Forest Hill Blvd, Village Of Wellingto, FL 33414 · Permanent Food Service · License 6019571
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection2 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 2 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At walk-in cooler; raw chicken stored over cut leafy greens. Operator moved raw chicken to bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hat while removing from head and wiping forehead then handled clean equipment, clean utensils, prepared food and touched unwrapped single-service take out items without washing hands.
Operator discussed with employee who then washed hands.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At walk-in cooler; house made tomato sauce date marked 10/25/26. Operator stated date mark incorrect, tomato sauce prepared 2 days prior, applied appropriate date mark.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At pizza make top cooler; sliced meatballs (51°F - Ambient Cooling 11:15/51°F 11:45). Operator stated meatballs sliced 20 minutes prior, cooling in overfilled pan on make top at this rate will not reach 41°F within 4 hours, removed overfilled portion to reach in cooler to facilitate faster cooling.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance (degreaser) not labeled.
Operator labeled bottle.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw veal thawing in standing water at room temperature under prep table. Operator moved to walk-in cooler.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels (date marks) stuck to food containers after cleaning (in-use containers inside walk-in cooler).
Advised Operator to remove old labels while washing/rinsing before sanitizing.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.
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