Alacruz Grill
Last inspected: Apr 20, 2026
35
Score
Public records show six inspections at Alacruz Grill stretching back to 2024. The latest inspection on file is from Apr 20, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly four violations before.
Looking across the full record, “stop sale issued on time/temperature control” is the recurring theme, flagged two times.
The city-wide average sits at 71, which Alacruz Grill's 35 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
5
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower compartment of flip top unit near fryer: heavy cream (47F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale.
03A-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. Lower compartment of flip top unit near fryer: heavy cream (47F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: mashed potatoes (47F at 4:05pm- Cooked Cooling) As per chef, since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
01B-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. At walk in cooler: mashed potatoes (47F at 4:05pm- Cooked Cooling) As per chef, since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
03D-02-5
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 garbage can then touched clean containers with pesto; no hand wash. Employee washed hands. **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chorizo stored over raw pork ribs. Operator stored properly. **Corrected On-Site**
08A-20-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked vegetable mash cooked, frozen then removed and stored in walk in cooler to thawed 1 day prior; no date mark. Advised operator to date mark.
02C-04-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler at cook-line: cut butter (55F at 4:00pm; 55F at 4:25pm- Ambient Cooling) As per employee, since 1:30pm. At current rate of cooling, butter will not cool to 41F in a total of 4 hours. Advised operator to quick chill. **Repeat Violation** **Admin Complaint**
03D-15-4
Basic - Food stored on floor. **Repeat Violation**
08B-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Employee corrected: Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
35
Jan 12, 2026
Routine - Food
6 critical violations. 4 major violations. 1 minor violation.
View 11 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler: In house made tomato based mixture date 12/23 Chimichurri mayo dressing 12/26 See stop sale.
01B-28-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Corrected Dishwasher (Chlorine 100ppm) **Corrected On-Site**
22-41-4
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 dishwasher handle dirty dishes then handled clean dishes from dishwasher; no hand wash. Dishwasher washed hands and cleaned and sanitized dishes. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw beef carpaccio stored above bread. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Whipped cheese mixture 12/26. As per operator, prepared 3 days prior. Advised operator to correctly date mark. **Repeat Violation** **Admin Complaint**
02C-01-5
High Priority - Toxic substance/chemical improperly stored. At expo area: Spray bottle of chemical stored over to go boxes. Manager removed. **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler close to dish wash area: cut butter (54F at 4:05pm; 53F at 4:35pm - Cooling) As per chef, cooling since 1 hour. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill. **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Tuna salad made 3 days not date marked. Bolognese sauce over 24 hrs not date marked. Advised operator to label.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Pink chemical in unlabeled spray bottle. Advised operator to label.
41-17-4
Basic - Food stored on floor. At walk in cooler: raw shelled eggs stored on floor. Employee removed.
08B-38-4
26
Feb 27, 2025
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
25
Nov 15, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Nov 14, 2024
Routine - Food
7 critical violations. 3 major violations.
View 10 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler across from grill: diced butter (55F at 5:15pm - Cooling) As per chef, diced and cooling since 11am. Item did not cool to 41F in 4 hours. Stored over stacked. See stop sale. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of preparation cannot be determined. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs; operators unable to determine the date of preparation. **Warning**
01B-17-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handle bags with raw chicken then handle container with garlic and bag of rosemary; no hand wash. Chef washed hands. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler: Raw shelled eggs stored above unwashed zucchini and potatoes. Advised operator to store properly. **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw beef stored above sous vide cooked chicken. Raw chicken stored above cooked beef patty. Raw chicken stored above cooked turkey. Advised operator to store properly. **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw chicken thighs stored above raw beef. Operator stored properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler across from grill: diced butter (55F at 5:15pm - Cooling) As per chef, diced and cooling since 11am. Item did not cool to 41F in 4 hours. Stored over stacked. See stop sale. **Warning**
01B-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cook chill establishment does not have an approved HACCP plan. Provided contact information of Jose Quinones. **Warning**
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs; operators unable to determine the date of preparation. **Warning**
02C-02-5
26
Feb 12, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Alacruz Grill last inspected?
The most recent health inspection at Alacruz Grill on file is from Apr 20, 2026. The public record contains six inspections in total.
What is the most common violation at Alacruz Grill?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Alacruz Grill.
How does Alacruz Grill compare to other restaurants in Wellington?
Alacruz Grill most recently scored 35 out of 100, which is lower than the Wellington average of 71.
Has Alacruz Grill's inspection record improved over time?
No. Recent inspections at Alacruz Grill have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Alacruz Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Alacruz Grill inspected?
Based on the inspection history on file, Alacruz Grill is inspected around three times per year on average.
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