Guckenheimer @ Npc Mallet Grille
3667 120 Ave S, Wellington, FL 33414 · Permanent Food Service · License 6019208
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection8 high priority (5 fixed by the Oct 21 follow-up, 3 fixed on the spot), 3 intermediate, 2 basic-35
- Extension granted on Aug 31, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitAug 31, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
- First visitAug 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Cream of chicken 50oz
Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw mahi, grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator, stored since 4.5 hours. See stop sale.
Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw salmon in a reduced oxygen package not frozen. As per chef, raw salmon was delivered fresh then was vacuum sealed in the establishment and stored in refrigerator.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At low boy reach in cooler across from oven: half and half (50°F - Cold Holding) As per chef, removed from cooler 2 hours prior; French onion soup (52°F - Cold Holding) As per chef, removed from cooler 1 hour prior. Not prepped or portioned today. Operator placed products to quick chill.
Fixed on the spot
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Observed raw salmon in a reduced oxygen package not frozen. As per chef, raw salmon was delivered fresh then was vacuum sealed in the establishment and stored in refrigerator.
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.
Observed chef touch face and employee shirt then began to handle clean pans of food in ice bath; no hand wash. Chef washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 152°F)
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 flies landing on garbage can and clean pan on line; operator killed.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Demi glaze prepared, frozen and then thawed and held at refrigeration temperature not date marked. Operator removed to date mark.
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw salmon in a reduced oxygen package not frozen. As per chef, raw salmon was delivered fresh then was vacuum sealed in the establishment and stored in refrigerator.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Commercially processed reduced oxygen packaged raw mahi, grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator, stored since 4.5 hours. See stop sale.
Code 24, Clean equipment storage and air drying: Pans of Clean equipment/utensils not stored at least 6 inches above the floor along expo line.
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.