DirtyFLRestaurant Inspection Data

CMX WELLINGTON CASK AND SHAKER

10312 W FOREST HILL BLVD STE 300

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/21/2025

Inspection #: Visit ID: 10784266

  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found. Approximately 4 flies observed flying around at bar area. Warning - From follow-up inspection 2025-02-21: Approximately 2 flies observed flying around at bar area. Admin Complaint

Inspection Date: 2/20/2025

Inspection #: Visit ID: 8895205

  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touched clothes then handled clean pans with food; no hand wash. Manager washed hands. Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found. Approximately 4 flies observed flying around at bar area. Warning
  • 01B-02-5:High Priority - 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 degrees Fahrenheit. At flip top cooler across from cook line: hotdogs (45F - Cold Holding) As per manager, stored overnight in unit. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from cook line: hotdogs (45F - Cold Holding) As per manager, stored overnight in unit. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stove top: chili (82F at 2:00pm; 86F at 2:06pm- Reheating); queso (86F at 2:00pm; 88F at 2:06pm- Reheating) As per chef, reheating since 10 mins prior. As per chef, reheating was done and it's were placed in steam table. Items did not reheat to 165F within 2 hours. Operator reheated both items to 165F. Corrected On-Site Repeat Violation Admin Complaint
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Queso made 2 days prior not date marked. Operator date marked. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of sanitizer. Manager labeled. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8733186

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher at bar area: (Chlorine 0ppm). Chlorine low in jug. Operator unable to replace during inspection.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris throughout kitchen and backend of kitchen. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood over cook line soiled from food that had exploded approximately a week ago as per operator.
  • 12A-13-4:High Priority - 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. Observed operator touched glasses then handle clean of queso pan to put label on; no handwashing. Operator washed hands. Observed, employee handle mop to clean floors then touched self at expo area where to go containers are stored; no hand wash. Employee washed hands. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler: Ranch with buttermilk prepared as per label 9/9. Buffalo sauce with butter as per label 9/8. 2 pans of house made Chilli prepared as per label 08/30; 09/12.
  • 01B-02-5:High Priority - 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 degrees Fahrenheit. Flip top cooler unit by microwave: sliced cheese (50F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler unit by microwave: sliced cheese (50F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: House made queso (139F at 2:00pm- Reheating) reheated for approximately 20 mins at flat top grill. As per operator, it had completed the reheating process hence, it is in the steam table. Operator placed on flat top grill to reheat to 165F. chilli (140F at 2:00pm- Reheating) reheated for approximately 20 mins. As per operator, it had completed the reheating process hence, it is in the steam table. Operator reheated to 165F. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: chilli (120F - Hot Holding); queso (115F - Hot Holding) As per operator, both items were reheated in oven 1 hour prior. Operator placed items on flat top grill to reheat to 165F. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance (sanitizer) not labeled. Operator labeled. Corrected On-Site

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8496682

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License provided expired on 12/01/23.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed during inspection floor along cook line and dish washing area soiled with accumulated debris.
  • 08B-38-4:Basic - Food stored on floor. Box of Liquid shortening stored on floor. Employee removed. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Single door stainless steel reach in freezer: raw chicken nuggets stored over ready to eat French fries. Employee stored properly. Corrected On-Site
  • 01B-02-5:High Priority - 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 degrees Fahrenheit. At flip top cooler near fryer and beverage area: raw chicken (50F - Cold Holding) As per employee in charge, chicken held overnight. Not prepped or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near fryer and beverage area: raw chicken (50F - Cold Holding) As per employee in charge, chicken held overnight. Not prepped or portioned today. See stop sale.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink near dishwasher.

Inspection Date: 9/11/2023

Inspection #: Visit ID: 8354700

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense flour
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- cooler at cook line by fryers
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator