THE WELLBORN HOTEL
211 N LUCERNE CIRCLE EAST
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at upstairs bar
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in chest freezers
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over several ready to eat items in cooler. Operator immediately removed Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon(undercooked) over cooked meatballs in cooler. Operator immediately removed Corrected On-Site
Food safety inspection conducted on 2/25/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 11/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/12/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Vacuum packed Meatball mix in freezer no date.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked potatoes (52F - Cold Holding) overnight in reach in cooler per operator. Approximately 15lbs
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (52F - Cold Holding) overnight in reach in cooler per operator. Operator discarded Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum packing cooked octopus and meatball mix. Is freezing and keeping over 48hrs. Warning
Food safety inspection conducted on 9/12/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 4/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/28/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/28/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/27/2023
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over containers of butter Corrected On-Site Warning
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Eggplant dated 9/13 Fresh garlic 9/16 Operator discarded Corrected On-Site Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator is serving raw cold smoked salmon. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum packaging raw beef and calamari on site, the. Freezing. Warning
Food safety inspection conducted on 9/27/2023 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).