Oli's Fashion Cuisine
10610 Forest Hill Blvd Ste 20, Wellington, FL 33414 · Permanent Food Service · License 6019717
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 19 complaint inspection13 high priority (3 fixed on the spot, 6 repeats), 4 intermediate (2 fixed on the spot, 2 repeats), 2 basic; all violations together cost 70 at most-70
- Administrative complaint on Aug 19, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score10
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 20, 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 priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At taco station: raw tuna stored over fresh mozzarella. Operator stored properly.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 flying insects observed during inspection. Operator killed.
Fixed on the spot
- First visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority13
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At reach in cooler: diced cooked beets (52°F at 3:00pm; 51°F at 3:50pm- Ambient Cooling) As per operator, cooling since 10am; Product did not cool to 41°F within 4 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. At steam table: cooked chicken (124°F - Hot Holding) As per operator, stored since 4.5 hours house made tomato sauce (131°F - Hot Holding) As per operator, stored since 4.5 hours See stop sale for products.
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. At salad station: Cut lettuce; House made Pesto; not time marked. As per operator stored since 4.5 hours. 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. See stop sale. At walk in cooler and reach in cooler on cook line: Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. Observed obnoxious odor, discoloration and inflated packages of several pieces of the commercially processed reduced oxygen packaged raw tuna.
Shell eggs in use or stored with cracks or broken shells.
See stop sale. Cracked eggs stored with whole eggs- 8 eggs
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bolognese 08/10/26 Tres Leche 08/11/26 Housemade pesto 08/12/26 Cooked beets 08/12/26
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Bolognese 08/10/26 Tres Leche 08/11/26 Housemade pesto 08/12/26 Cooked beets 08/12/26 See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At reach in cooler at taco station: cooked quinoa (48°F - Cold Holding) As per operator, stored since 3.75hrs. Not prepped or portioned today. Operator discarded.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table: cooked chicken (124°F - Hot Holding) As per operator, stored since 4.5 hours house made tomato sauce (131°F - Hot Holding) As per operator, stored since 4.5 hours See stop sale for products.
Repeat violationAdministrative complaint
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
At reach in cooler: diced cooked beets (52°F at 3:00pm; 51°F at 3:50pm- Ambient Cooling) As per operator, cooling since 10am; Product did not cool to 41°F within 4 hours. See stop sale.
Repeat violationAdministrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
At salad station: Pico de gallo prepped and stored 5 mins no time mark. Operator time marked. At salad station: Cut lettuce; House made Pesto; not time marked. As per operator stored since 4.5 hours. See stop sale.
Repeat violationAdministrative complaint
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period.
See stop sale. At salad station: Cut lettuce; House made Pesto; not time marked. As per operator stored since 4.5 hours.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At taco station: raw tuna stored over shredded mozzarella and cut lettuce. Operator stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handle shirt then put gloves on and open flip top cooler touching clean lid and cutting board; no hand wash. Employee washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 1 fly fling around in prep area; operator killed. Approximately 3 live flying insects observed flying around in kitchen prep area where 2 landed on flip top cooler lid.
Repeat violationAdministrative complaint
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Employee wrote the date the last clam was served on tag.
Fixed on the spot
Raw, in-shell clams from different original containers mixed together prior to preparation for service.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Chili sauce no date marked. Operator date marked.
Fixed on the spotRepeat violationAdministrative complaint
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At reach in cooler: diced cooked beets (52°F at 3:00pm; 51°F at 3:50pm- Ambient Cooling) As per operator, cooling since 10am; Product did not cool to 41°F within 4 hours. See stop sale. At reach in cooler at cook line: cut cabbage (52°F at 3:00pm; 48°F at 3:50pm- Ambient Cooling) As per operator, cooling since 12pm. Product will not cool to 41°F within 4 hours. Advised operator to quick chill. At fryer area: pooled eggs (72°F at 3:00pm; 75°F at 3:50pm- Cooling) As per operator, cooling since 1pm. Product will not cool to 41°F within 4 hours. Advised operator to quick chill.
Repeat violationAdministrative complaint
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.
See stop sale. At walk in cooler and reach in cooler on cook line: Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. Observed obnoxious odor, discoloration and inflated packages of several pieces of the commercially processed reduced oxygen packaged raw tuna.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.