Tulum Mexican Cuisine
13889 Wellington Trace Ste A14-A16, Wellington, FL 33414 · Permanent Food Service · License 6022538
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection7 high priority (5 fixed by the Aug 21 follow-up, 2 fixed on the spot, 2 repeats), 1 intermediate-28
- Administrative complaint on Aug 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 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 - First visitAug 20, 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 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, other than whole meat roast, hot held at less than 135°F. At cook line: cooked corn (63°F - Hot Holding) As per employee held over 4 hours. See stop sale.
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. Cooked black beans 08/13 Cooked corn 08/11
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.
Cooked black beans 08/13 Cooked corn 08/11 See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Under steam table: raw beef (62°F - Cold Holding) As per chef, stored 30mins; raw pork (72°F - Cold Holding) As per chef, stored 1 hour. Products not prepped or portioned today. Operator moved to quick chill.
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 cook line: cooked corn (63°F - Hot Holding) As per employee held over 4 hours. See stop sale.
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 operator touched clothes with hands on hips and handled quaternary ammonia sanitizer to make solutions then handled clean pan of cooked rice; no hand wash. Operator washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 3 live flies flying around in kitchen; 1 landing on wall at prep area.
Repeat violationAdministrative complaint
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At prep table: cooked chicken (126°F at 2:45pm; 112°F at 3:15pm - Cooked Cooling) As per chef, cooling since 10 mins. At current rate of cooling, product will not cool from 135°F to 70°F within 2 hours. Advised operator to quick chill.
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.