Turning Point of Wellington
1385 S State Rd 7 Bays 101 & 102, Wellington, FL 33414 · Permanent Food Service · License 6023328
What drove the grade
2 Dented cans of diced tomatoes present on dry storage shelves in kitchen.
How the score was calculated
- Starting score100
- Violations at the Sep 10 complaint inspection5 high priority (4 fixed on the spot), 3 intermediate (2 fixed on the spot)-25
- Complaint after follow-up on Sep 11Counts in full until a follow-up finds the problems fixed-20
- Safety score55
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 visitSep 11, 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.
1 violation 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 open top make top/single door reach in cooler next to flat top grill; Vegan batter with oat milk (50°F - Cold Holding); batter with pasteurized eggs (44°F - Cold Holding); power grain batter with pasteurized eggs (50°F - Cold Holding). Operator stated batters not prepared nor portioned today, moved from walk-in cooler and placed in make top single door reach in cooler next to flat top grill less than 2 hours prior. Advised Operator to maintain product temperature at 41°F or below after having been properly cooled from ambient to 41°F within 4 hours from time preparation began. Operator moved to flip top reach in cooler across from flat top.
- First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: 2 Dented cans of diced tomatoes present on dry storage shelves in kitchen.
See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At open top make top/single door reach in cooler next to flat top grill; Vegan batter with oat milk (62°F - Cold Holding); batter with pasteurized eggs (51°F - Cold Holding); french toast batter with pasteurized eggs (46°F - Cold Holding). At flip top make top cooler; portioned sliced ham (46°F - Cold Holding). Operator stated items not prepared or portioned today, held in units for less than 3 hours, removed overfilled portions time marked to be discarded within a total of 4 hours of being placed in unit.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At cook line right side flip top reach in cooler; raw salmon stored over ready to eat guacamole. Operator moved raw salmon to bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled soiled dishes while washing/rinsing/loading dishwasher then handled clean/sanitized dishes while removing from dishwasher/placing to dry/store. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee(s) touched visibly soiled wiping cloth(s) then continued preparing food for customers without washing hands. Operator discussed with employees who then washed hands.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours not properly date marked after opening.
Opened milk observed in 3 separate coolers all with no date marking. Operator stated unsure of exactly when (what time on what day) opened, at least 25 hours but less than 48 hours prior. Advised Operator to date mark with furthest possible date.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime.
Operator removed to be washed, rinsed and sanitized.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance (bleach/degreaser) not labeled.
Operator labeled spray bottles.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.