Wellington Bay - Kitchen/Pantry
10430 Stable Ln, Wellington, FL 33414 · Permanent Food Service · License 6022691
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection5 high priority (4 fixed by the Sep 15 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 repeat)-24
- Administrative complaint on Sep 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
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 visitSep 15, 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 visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Cheese sauce at 1:13pm (112°F cooling) since 10:15pm. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Cheese sauce at 1:13pm (112°F cooling) since 10:15pm. See stop sale.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Walk in cooler Raw salmon over cut green beans Raw salmon over pizza dough Operator stored properly
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched his glasses a few times and proceeded then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Advised employee to wash hands
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 3 flying around outside walk in coolers
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Several sauces inside walk in cooler Advised operator to tracked date marking properly
Repeat 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.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Cheese sauce at 1:13pm (112°F cooling) since 10:15pm. See stop sale. Prep area Cooked chicken at 1:16pm (86°F cooling) since 15 minutes at 1:45pm 84°F cooling At this current cooling rate product will not cool to 70°F within 2 hours operator moved to walk in cooler
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.