KICKBACK NEIGHBORHOOD TAVERN
12771 W FOREST HILL BLVD STE 14A · WELLINGTON · Palm Beach County · FL 33414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-13-4High 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 dishwasher touched dirty dishes then touched clean dishes to remove from dishwasher; no hand wash. Operator cleaned and sanitized items and washed hands. **Corrected On-Site** **Warning**
35A-02-7High Priority – Live, small flying insects found. 1 live fly in bar area at soda bibs 1 live fly flying over trash can at entrance to kitchen 2 live flies on wall in kitchen between prep table and flip top cooler. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked broccoli (47F – Cold Holding); fish dip (46F – Cold Holding) As per chef, both items stored 3 hours. Not prepped or portioned today. Operator moved to quick chill. **Corrective Action Taken** **Warning**
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: hollandaise sauce (158F at 3:15pm – Reheating) Reheating since 5 mins and as per chef, process is complete. Product did not reheat to 165+F for 15 seconds within 2 hours. Advised operator to reheat to 165+F. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stovetop: hollandaise sauce (107F – Hot Holding) As per chef, stored 2 hours. Chef placed to reheat to 165+F. **Corrective Action Taken** **Warning**
Intermediate 1
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area next to fryer: cut Brussels sprouts (69F at 3pm; 73F at 3:30pm- Cooling) As per chef, cooling since 2pm. At flip top cooler: sliced tomatoes (49F at 3:10pm; 50F at 3:40pm- Cooling); cut lettuce (52F at 3:10pm; 52F at 3:45pm- Cooling) As per chef, both items cooling since 1pm. At current rate of cooling items will not cool to 41F in a total of 4 hours. Operator moved to quick chill. **Corrective Action Taken** **Warning**
Basic 2
36-11-4Basic – Floors not maintained smooth and durable. Pitted floor in bar area where stagnant water is stored. **Warning**
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator changed to Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 13, 2026 11:57 PM.
Violation category totals
4 observation(s)
1 observation(s)
1 observation(s)
1 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.