Chicken Salad Chick
12792 Forest Hill Blvd, Wellington, FL 33414 · Permanent Food Service · License 6022534
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection6 high priority (2 fixed on the spot), 1 intermediate (1 repeat)-34
- Administrative complaint on Sep 14Counts in full until a follow-up finds the problems fixed-20
- Safety score46
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 visitSep 14, 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 priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler Several metal Deep plastic covered container with Cooked pasta at 4:11pm (51°F cooling) since 9am. Product did not cool to 41°F within 6 hours see stop sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed shredded cheese with time expiration of 2pm at 4pm still in use.See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler Several metal Deep plastic covered container with Cooked pasta at 4:11pm (51°F cooling) since 9am. Product did not cool to 41°F within 6 hours see stop sale
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
Observed shredded cheese with time expiration of 2pm at 4pm still in use.See stop sale.
Code 12, Handwashing and hygienic practices: Employee touched her glasses multiple times and then, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. At 0 ppm. Operator drain water with solution and started to filled with new sanitation solution to read 200ppm quaternary
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 Flying around the kitchen area. Operator killed
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler Several metal Deep plastic covered container with Cooked pasta at 4:11pm (51°F cooling) since 9am. Product did not cool to 41°F within 6 hours see stop sale Walk in cooler Several metal covered pans with Chicken salad at 3:52pm (52°F cooling) since 12:30pm at 4:13pm 54°F cooling . At this current cooling rate product will not cool to 41°F within 6 hours. Advised operator to partially removed lids to allow cold air to get in.
Repeat violationAdministrative complaint
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.
- Stop sale
- An order that the food can’t be sold or served.