SHORT STACKS
11924 W FOREST HILL BLVD #12 · WELLINGTON · Palm Beach County · FL 33414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 11
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Waffle batter not discarded at end of time mark. Marked 7am to 11am. **Warning**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak then handled clean pan of cooked bacon; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch glasses then handled clean spatula to make food at cook line; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. Expired since 12/01/2024. **Warning**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At single door reach in freezer: Raw steak stored over open bag of hash browns. At single door reach in freezer: Raw salmon stored over open bag of hash browns. Employee stored properly. **Corrected On-Site** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stovetop: house made chicken soup (106F at 11:45am;135F at 12:20pm- Reheating) As per chef, reheating since 10am. Soup did not reheat to 165F in a total of 2 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stove top unit: molten butter (95F – Hot Holding) As per chef, stored more than 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near oven: cinnamon cream cheese (63F – Cold Holding) stored over night over stacked ; cream cheese (64F – Cold Holding) stored over night over stacked. At flip top cooler near flat top grill: sliced cheese (55F – Cold Holding) As per chef, stored over 4 hours, double panned. Not prepped or portioned today. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near oven: cinnamon cream cheese (63F – Cold Holding) stored over night over stacked ; cream cheese (64F – Cold Holding) stored over night over stacked. At flip top cooler near flat top grill: sliced cheese (55F – Cold Holding) As per chef, stored over 4 hours, double panned. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03F-01-5High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Waffle batter not discarded at end of time mark. Marked 7am to 11am. **Warning**
03F-02-5High 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. Pancake batter and butter at expo line on written procedure not time marked. As per chef stored since 10am. Operator time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stovetop: house made chicken soup (106F at 11:45am;135F at 12:20pm- Reheating) As per chef, reheating since 10am. Soup did not reheat to 165F in a total of 2 hours. See stop sale. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stove top unit: molten butter (95F – Hot Holding) As per chef, stored more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
Intermediate 1
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep counter: cooked potatoes (98F at 11:40am; 90F at 12:20pm – Cooling) As per chef, cooling since 1 hour. At current rate of cooling, potatoes will not cool from 135F to 70F in a total of 2 hours. Stored on counter in large quantity. Operator separated into smaller quantities and placed to quick chill. **Corrective Action Taken** **Warning**
Inspector observations synchronized from DBPR on September 13, 2026 1:06 PM.
Violation category totals
2 observation(s)
6 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.