Scoop & Beyond
10300 Forest Hill Blvd Ste 115, Wellington, FL 33414 · Permanent Food Service · License 6022947
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 12 routine inspection1 high priority (no follow-up needed), 2 intermediate, 6 basic-15
- Safety score85
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 visitAug 12, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At reach in cooler: half and half (49°F - Cold Holding) As per employee, removed from cooler 1 hour prior for 5 mins. Not prepped or portioned today. Advised employee to quick chill.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at prep area near walk in freezer.
No soap provided at handwash sink at prep area near walk in freezer.
Basic6
Code 10, In-use utensils properly stored: At front counter: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
Code 25, Single-service items: Single-service articles improperly stored.
Observed boxes of yogurt cups stored on floor at dry storage area.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface at hand wash sink in prep area near walk in freezer.
Plumbing system in disrepair at hand wash sink in prep area near walk in freezer..
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwashing sign provided at hand wash sink identified in establishment plans at front counter.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee keys and hand bag stored on back prep table.
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.