Carmela Coffee Bar
10630 Forest Hill Blvd, Wellington, FL 33414 · Permanent Food Service · License 6023016
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection5 high priority (3 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 1 basic-27
- Administrative complaint on Oct 20Counts in full until a follow-up finds the problems fixed-20
- Safety score53
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 visitOct 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: 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°F. Flip top cooler Raw smoke salmon 46°F cold holding. Shelf on top of cook line Butter 70°F cold holding Per operator both products stored since yesterday and not prepared or portioned today.see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top cooler Raw smoke salmon 46°F cold holding. Shelf on top of cook line Butter 70°F cold holding Per operator both products stored since yesterday and not prepared or portioned today.see stop sale
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam table box. Poached eggs 120°F hot holding, scrambled eggs 116°F hot holding Per operator stored for approximately 40 minutes. Operator decided to moved to time control Operator filled out procedures and timed marked items
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Reach in cooler under steam table Raw pooled eggs stored above blueberries Operator stored properly
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee left build by back door, returned to kitchen area and started to engage on food preparation without washing hands first. Employee washed hands
Fixed on the spot
Intermediate1
Code 11, Employee health: 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.
For 1 employee hired a week ago. Operator printed documents, employee signed
Fixed on the spotRepeat violation
Basic1
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is disconnected and not in use. Operator using 3 compartment sink
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.
- Stop sale
- An order that the food can’t be sold or served.