STONEWOOD GRILL & TAVERN
10120 FOREST HILL BLVD #110, WELLINGTON 33414
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 5/17/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water between floor tiles throughout kitchen. Warning - From follow-up inspection 2024-05-17: Same.**Time Extended** **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish two door cooler end of cook line Removed. Corrected On-Site Warning - From follow-up inspection 2024-05-17: At flip top cooler unit at the end of cook line: Raw beef stored over cooked chicken wings in metal pans. Operator stored properly. Admin Complaint Corrected On-Site
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (79F - Cold Holding) on cook line. Not prepped or portioned. Out less than four hours. Placed in cooler. Discussed TPHC with chef. Emailed document. Warning - From follow-up inspection 2024-05-17: Cold holding unit next to double door reach in cooler on cook line: bags of cooked pasta (55F - Cold Holding) As per operator, taken from cooler from 3pm. Items over stacked. Operator discarded over-stacked portion. Flip top cooler at the end of cook line: Swiss cheese(55F - Cold Holding); bags of pork belly(50F - Cold Holding) As per operator, taken from cooler from 3:30pm. Operator removed items to quick chill. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 5/17/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 3/18/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water between floor tiles throughout kitchen. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish two door cooler end of cook line Removed. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (79F - Cold Holding) on cook line. Not prepped or portioned. Out less than four hours. Placed in cooler. Discussed TPHC with chef. Emailed document. Warning
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 3/18/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 8/29/2023
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee mug on prep table at cook line. Discarded Corrected On-Site
- 08B-38-4:Basic - Food stored on floor- seafood cases on the floor in walk-in freezer
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Tongs used to flip meats on the grill in sanitizer Operator removed Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- scoops in water at 88 F at steam table Operator discarded Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (50F - Cold Holding); in pan at make table #1at cook line; individual containers stacked on top of each other; operator moved food on the bottom; food not prepared or portioned today ; food out of temperature for approximately 1 hour; air flow blocked ; Alfredo sauce (60F - Cold Holding)at ice bath station at cook line; as per operator food not portioned or prepared today; ice bath is not covering the food containers; operator added ice and water to quick chill; **Corrective Action Taken** **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 8/29/2023 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).