Hausmash
10660 Forest Hill Blvd Ste 170, Wellington, FL 33414 · Permanent Food Service · License 6020980
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 Aug 10 complaint inspection3 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 2 basic-22
- Administrative complaint on Aug 10, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 12, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At flip top cooler unit : bottled chimichurri mayo (53°F - Cold Holding); bottled garlic mayo with fresh garlic (47°F - Cold Holding) As per employee, stored on counter less than a minute. Not prepped or portioned today. Advised operator to quick chill.
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.
Same.
More time given
- First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At flip top cooler at heat lamp: sliced tomatoes (49°F - Cold Holding); cut lettuce (47°F - Cold Holding); cheese (50°F - Cold Holding) As per operator, stored in unit 2 hours. Not prepped or portioned today. Operator moved to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
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 shelled eggs stored above garlic mayo sauces and prepped onions. Operator fixed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed chef handled cellphone raw bacon then handled clean tong from pan with cooked bacon; no hand wash. Chef changed tong and washed hands.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At flip top cooler near heat lamp: habanero sauce with fresh garlic and mayo (52°F at 12:40pm; 57°F at 1:15pm- Cooling) As per operator, cooling since 10:40am. At current rate of cooling, product will not cool to 41°F in a total of 4 hours. Stored over stacked. Operator moved to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.
Basic2
Code 08, Food protection and cross-contamination: Onions stored on floor at dry storage area.
Code 25, Single-service items: Single-service articles stored on the floor.
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.