Daniella's at Village Walk
2540 Villagewalk Cir Ste 3, Wellington, FL 33414 · Permanent Food Service · License 6019938
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection7 high priority (2 no follow-up needed, 5 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-29
- Safety score71
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 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Sauted cooler sliced tomatoes at 2:34pm( 48°F cooling) since 10am Product did not cool to 41°F within 4 hours. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Sauted cooler sliced tomatoes at 2:34pm( 48°F cooling) since 10am Product did not cool to 41°F within 4 hours. See stop sale
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Walk in cooler Raw ground beef stored above a case of raw bacon 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 came from outside started to go inside walk in cooler grabbed a bag with romaine heads, also grabbed his phone placed next to cutting board without washing hands first Employee washed hands
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at the bar 0ppm chlorine. Operator corrected to 100ppm chlorine
Fixed on the spot
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. At 400++ quaternary. Operator corrected to 200ppm quaternary
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
In cook like at 400++ quaternary. Operator corrected to 200ppm quaternary
Fixed on the spot
Intermediate2
Code 11, Employee health: 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 to operator
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Both hand washing sinks at cook line blocked by a bucket with towels on one and towels in the other one Operator removed
Fixed on the spot
Basic3
Code 24, Clean equipment storage and air drying: Presetting of unwrapped silverware and/or tableware outdoors.
Patio areas Operator started to removed
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At the bar Provided sign to operator
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.