DirtyFLRestaurant Inspection Data

TULUM MEXICAN CUISINE

TULUM MEXICAN CUISINE has 6 health inspections on file for its WELLINGTON location, with an overall rating of 1.6/5. Food safety practices have remained consistent.

13889 WELLINGTON TRCE STE A14-A15

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/21/2025

Inspection #: Visit ID: 10901549

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep covered container with Chicken soup at 3:03 pm (48F cooling) since yesterday., Product did not cool to 41F within 6 hours. See stop sale Warning
  • 12A-28-4:High Priority - Employee touched soiled pants/ clothes and then engaged in food preparation without washing hands. Employee washed hands Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found Observed approximately 3 live small flying insects flying around unpeeled raw onions on dry storage. Operator killed and sanitized area. Corrected On-Site Warning
  • 08A-13-5:High Priority - Raw animal food (chicken) stored in top portion of make table over ready-to-eat food ( spinach)in bottom portion of make table - no complete physical barrier between top and bottom. Flip top cooler cook line. Operator stored properly Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep covered container with Chicken soup at 3:03 pm (48F cooling) since yesterday., Product did not cool to 41F within 6 hours. See stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Two squeeze bottles with Sour cream 70F cold holding, chipotle sauce made with chicken stock70F cold holding . Per operator product stored for approximately 1 hour. Per operator products not prepared or portioned today Operator moved to walk in freezer **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Cooked corn 109F hot holding, Per operator stored for approximately 1 hour. Operator moved to reheat to 165F ++ **Corrective Action Taken** Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed a new server station with soda dispenser and an ice machine on hallway between bar and bathrooms. No hand washing sink observed Warning

Inspection Date: 12/12/2024

Inspection #: Visit ID: 10741286

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged mahi bearing label to relive from packing before thaw not removed- see stop sale.
  • 35A-03-4:Basic - Dead roaches on premises. At chemical storage closet approximately one dead roach on the floor- operator removed and sanitized the area. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation- at cookline.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At reach in Cooler at cookline- in use avocados with stickers still attached - educated operator employee removed. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over raw beef- operator removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged mahi bearing label to relive from packing before thaw not removed- see stop sale.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by cookline handwash sink - operator provided. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At storage area near kitchen - unlabeled yellow chemical spray bottle - operator labeled. Corrected On-Site

Inspection Date: 10/24/2024

Inspection #: Visit ID: 8721731

  • 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 (Chlorine 0ppm) Operator primed; dishwasher (Chlorine 100ppm) Corrected On-Site
  • 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 employee touched glasses on face then touched clean cutting board; no hand wash. Employee washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler: raw chicken stored over tortilla. Advised operator to store properly. Repeat Violation Admin Complaint
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer: Portioned Raw chicken stored above portioned raw steak. Operator 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 walk in cooler: house made tomato sauce (46F - Cold Holding) As per operator, prepared yesterday and stored overnight in walk in cooler. 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 walk in cooler: house made tomato sauce (46F - Cold Holding) As per operator, prepared yesterday and stored overnight in walk in cooler. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400+ppm). Operator manually corrected to Quaternary 200ppm. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk in cooler: Milk opened 2 days prior not date marked. Operator date marked. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: pico de gallo (46F at 2:30pm; 46F at 3:14pm- Ambient Cooling) As per operator, cooling since 5 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Item stored in tightly covered container, in large quantity. Operator uncovered and moved to quick chill. **Corrective Action Taken**
  • 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. Chorizo cooked 2 days prior not date marked. Operator date marked. Corrected On-Site

Inspection Date: 3/27/2024

Inspection #: Visit ID: 8640549

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black refrigerator unit Warning - From follow-up inspection 2024-03-27: **Time Extended**

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8572771

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar Corrected On-Site Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black refrigerator unit Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers Warning
  • 08B-12-5:Basic - Stored food not covered. Nacho chips in back storage Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pico in walk in cooler Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (48F - Cold Holding); mozzarella (48F - Cold Holding); chorizo (48F - Cold Holding); shrimp (48F - Cold Holding); reach in cooler at end of cook line. Not prepped or portioned. In unit less than. Four hours. Moved to walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Sunday 3/24 Corrected On-Site Warning

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8343875

  • 08B-12-5:Basic - Stored food not covered. Desserts in freezer chest Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling) in walk in cooler. Not prepped or portioned today. In unit since 12/10. Rice in large container covered. Food did not reach 41F within 6 hours.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling) in walk in cooler. Not prepped or portioned today. In unit since 12/10. Rice in large container covered. Food did not reach 41F within 6 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); in flip top cooler on cook one. Not prepped or portioned. In unit less than four hours. Removed and placed in bottom of cooler. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary