CMX WELLINGTON CASK AND SHAKER
10312 W FOREST HILL BLVD STE 300 · 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 6
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 operator touched glasses then handle clean of queso pan to put label on; no handwashing. Operator washed hands. Observed, employee handle mop to clean floors then touched self at expo area where to go containers are stored; no hand wash. Employee washed hands. **Corrected On-Site**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler: Ranch with buttermilk prepared as per label 9/9. Buffalo sauce with butter as per label 9/8. 2 pans of house made Chilli prepared as per label 08/30; 09/12.
01B-02-5High 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. Flip top cooler unit by microwave: sliced cheese (50F – Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler unit by microwave: sliced cheese (50F – Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. **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 steam table: House made queso (139F at 2:00pm- Reheating) reheated for approximately 20 mins at flat top grill. As per operator, it had completed the reheating process hence, it is in the steam table. Operator placed on flat top grill to reheat to 165F. chilli (140F at 2:00pm- Reheating) reheated for approximately 20 mins. As per operator, it had completed the reheating process hence, it is in the steam table. Operator reheated to 165F. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: chilli (120F – Hot Holding); queso (115F – Hot Holding) As per operator, both items were reheated in oven 1 hour prior. Operator placed items on flat top grill to reheat to 165F. **Corrective Action Taken**
Intermediate 1
41-17-4Intermediate – Spray bottle containing toxic substance (sanitizer) not labeled. Operator labeled. **Corrected On-Site**
Basic 5
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
50-09-4Basic – Current Hotel and Restaurant license not displayed.
16-55-4Basic – 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 at bar area: (Chlorine 0ppm). Chlorine low in jug. Operator unable to replace during inspection.
36-73-4Basic – Floor soiled/has accumulation of debris throughout kitchen and backend of kitchen. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood over cook line soiled from food that had exploded approximately a week ago as per operator.
Inspector observations synchronized from DBPR on September 24, 2026 12:54 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 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.