Wellington National Golf Club
400 Binks Forest Dr, Wellington, FL 33414 · Permanent Food Service · License 6021849
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 Oct 28 routine inspection4 high priority (1 repeat), 2 basic-28
- Administrative complaint on Oct 28Counts in full until a follow-up finds the problems fixed-20
- Safety score52
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 visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 cold held at greater than 41°F. Small cooler front area Butter 50°F cold holding, cream cream 52°F cold holding Per operator stored since yesterday and not prepared or portioned today.see stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Cooked sweet potatoes 10/17 Roasted jalapeño sauce 10/7 Cream sauce 10/12
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Small cooler front area Butter 50°F cold holding, cream cream 52°F cold holding Per operator stored since yesterday and not prepared or portioned today.see stop sale
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Bartender scratched her hands, loaded cups on dishwasher then engaged in scooping ice for drinks without washing hands first.
Advised chef to talk to employee to washed hands
Basic2
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Vacuum seal raw steaks, operator removed from package and will discontinue the process
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
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.