Inspection Report

Emergency Closure InspectionDBPR disposition: Emergency order recommended
Florida DBPR Inspection Report

CMX WELLINGTON CASK AND SHAKER

10312 W FOREST HILL BLVD STE 300 · WELLINGTON · Palm Beach County · FL 33414

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Inspection Summary

Inspection dateMay 20, 2026
Inspection typeComplaint Full
Inspection classFood
DBPR dispositionEmergency order recommended
Resultfacility_temporarily_closed
Inspection number3697832
Visit number1
Inspection Visit ID13696551
DBPR license6021577

Emergency Closure Summary

ClosedMay 20, 2026 4:51 PM
StatusReopened after callback/compliance
ReopenedMay 21, 2026 2:36 PM
Record basisDBPR weekly closure extract
Closure conditionRoach & fly activity

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
9 High Priority0 Intermediate7 Basic0 Critical0 Non-Critical16 Total

All DBPR Inspector Observations

16 full violation description(s) documented by the inspector during this visit.

High Priority 9

#8High Priority12A-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 chef handle cellphone then began handling clean fryer basket, clean hamburger smasher, and can of spray butter; no hand wash. Advised chef to sanitize items and wash hands. **Repeat Violation** **Warning**

Repeat ViolationWarning
#9High Priority12A-29-4

High 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 chef handle cellphone then handled sliced cheese from flip top cooker; no hand wash. See stop sale for sliced cheese. Discussed proper hand washing with chef. **Warning**

WarningStop Sale
#10High Priority35A-02-7

High Priority – Live, small flying insects found. 1 live flying insects flying around in kitchen and landing on dish drying rack near cook line in kitchen. 3 live flying insects flying around at dish drying rack at triple sink. 2 live flying insects flying landing on wall at mop sink near ice machine. **Warning**

Warning
#11High Priority35A-09-4

High Priority – Presence of insects, rodents, or other pests. Approximately 25 dead flies observed on top of ice machine across from triple sink. **Warning**

Warning
#12High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At reach in freezer: Raw breaded chicken in open bags stored above dough – not all products commercially packaged. Operator stored properly. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#13High Priority35A-23-4

High Priority – Roach excrement and/or droppings present. Approximately 5 roach droppings observed on top of ice machine. Approximately 10 roach droppings observed on floor behind dish drying rack near triple sink and ice machine. **Warning**

Warning
#14High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed chef handle cellphone then handled sliced cheese from flip top cooker; no hand wash. See stop sale for sliced cheese. **Warning**

WarningStop Sale
#15High Priority01B-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 flip top cooler: vegetable burger (46F – Cold Holding); cooked wings (49F – Cold Holding); shredded cheese (45F – Cold Holding); regular hotdogs (46F – Cold Holding) As per operator, stored in unit overnight ; raw chicken tenders (47F – Cold Holding) As per operator, removed from walk in cooler over 5 hours. Not prepped or portioned today. See stop sale. **Warning**

WarningStop Sale
#16High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: vegetable burger (46F – Cold Holding); cooked wings (49F – Cold Holding); shredded cheese (45F – Cold Holding); regular hotdogs (46F – Cold Holding) As per operator, stored in unit overnight ; raw chicken tenders (47F – Cold Holding) As per operator, removed from walk in cooler over 5 hours. Not prepped or portioned today. See stop sale. **Repeat Violation** **Warning**

Repeat ViolationWarningStop Sale

Basic 7

#1Basic24-03-4

Basic – Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. **Warning**

Warning
#2Basic35A-03-4

Basic – Dead roaches on premises. 1 dead roach under dish drying rack near to ice machine in kitchen. **Repeat Violation** **Warning**

Repeat ViolationWarning
#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris throughout kitchen. **Warning**

Warning
#4Basic08B-38-4

Basic – Food stored on floor. Containers of oil stored on the ground. Operator stored properly. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#5Basic16-48-4

Basic – Old food stuck to clean dishware/utensils. **Warning**

Warning
#6Basic16-46-4

Basic – Old labels stuck to food containers after cleaning. **Warning**

Warning
#7Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen. **Warning**

Warning

Inspector observations synchronized from DBPR on August 10, 2026 2:02 AM.

Violation category totals
Category 2 · Original container, labeling, date marking and consumer advisory
2 observation(s)
Category 4 · Facilities maintain proper food temperature
1 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
2 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
2 observation(s)
Category 17 · No longer used
2 observation(s)
Category 25 · Single-service and single-use items
1 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
4 observation(s)
Category 37 · No longer used
2 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.