DirtyFLRestaurant Inspection Data

PDQ 1013 WELLINGTON

2781 S SR 7

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 7/16/2025

Inspection #: 3614025

Inspection Date: 12/26/2024

Inspection #: Visit ID: 8834511

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 12B-01-4:Basic - Employee drinking while preparing food. Observed employee drinking in food preparation area while prepping sauces.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At warmer unit: cooked crispy chicken breast (147F - Cooking) taken from fryer less than 5 minutes. As per operator, cooking was complete. Chicken not cooked to a minimum internal temperature of 165F. Operator reheated to 189F. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter establishment to commence work; handle lids for clean pans of prepped food; no hand wash. Employee washed hands. Corrected On-Site

Inspection Date: 7/19/2024

Inspection #: Visit ID: 8779382

  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle hair to fix when put on apron then prepared several meals, no hand wash. Advised manager to have employee wash hands
  • 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 touch pants then handle pan with lettuce; no hand wash. Manager washed hands.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lemon pepper sauce in walk in cooler dated 07/12/24. Operator removed to discard. **Corrective Action Taken**
  • 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 make table near breading area: sliced cheddar cheese (45F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: cut lettuce mix(47F at 3:45pm- Ambient Cooling) As per label and operator, cooling since 10:26am. As per manager, lettuce was left out for sometime by employee while prepping lettuce. Lettuce did not cool to 41F within a total of 4 hours. 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 make table near breading area: sliced cheddar cheese (45F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale. shredded Cheddar Jack chesse (44F - Cold Holding) As per operator, held 3 hours at make table. Not prepped or portioned today. Operator mentioned that he lowered thermostat. Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Korean BBQ, Garlic Parmesan , Garlic Buffalo held using time as a public health control- no time mark. Advised operator to time mark. Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: cut lettuce mix(47F at 3:45pm- Ambient Cooling) As per label and operator, cooling since 10:26am. As per manager, lettuce mix was left out for sometime by employee while prepping lettuce. Lettuce did not cool to 41F within a total of 4 hours. See stop sale.

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8585439

  • 12A-07-5:High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee scratch her back with hand, put gloves on, picked chicken up to prep for meal; no hand wash. Advised operator to have employee wash hands. Priority: High Priority
  • 03D-15-4:Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In prep area at the backend of kitchen, on prep table: Pam butter (72F at 11:54am; 75F at 12:14pm- Cooling) As per operator, made at 10am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Advised operator to move to cooler to quick chill. Priority: Intermediate
  • 53B-01-5:Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
  • 03F-10-5:Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sauces with butter ( Honey butter; Lemon pepper; Buffalo; Korean bbq; Garlic Parm) held using time as a public health control however, no written procedure was provided for them. Operator added these items to the written procedure document. Corrected On-Site Priority: Intermediate
  • 12A-09-4:High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched apron with gloves then used said glove to pick chicken up to prepare meal; no glove change. Advised operator to have employee change glove. Priority: High Priority
  • 01B-02-5:High Priority - Observed: 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 make table #1: cut tomatoes (48F - Cold Holding) As per operator placed in cooler yesterday and stored over night. Not prepped or portioned today. See stop sale. Priority: High Priority
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table #1: cut tomatoes (48F - Cold Holding) As per operator placed in cooler yesterday and stored over night. Not prepped or portioned today. See stop sale. Priority: High Priority
  • 03F-02-5:High Priority - Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On prep table near make table #1, as per operator sauces with butter (Honey butter; Lemon pepper; Buffalo; Korean bbq; Garlic parm) made approximately 11:30am and are held on time as a public health control; sauces not time marked. Operator time marked. Corrected On-Site Priority: High Priority

Inspection Date: 1/5/2024

Inspection #: Visit ID: 8378145

  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil water 84F Removed Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. breaded chicken Pattie's (118F - Hot Holding) in holding unit. Out less than four hours. Reheated.