Bistro/Bar
Last inspected: Jan 21, 2026
64
Score
Inspectors have visited Bistro/Bar eight times, with records going back to 2022. The newest entry in the record is dated Jan 21, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Heat strip failed to turn black” accounts for the largest share of issues, appearing three times across the record.
Compared to other Wellington restaurants (averaging 71), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
8
Inspections
3
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
3 critical violations.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: house made cream soup (49F - Cooked Cooling); house made butternut soup (48F -Cooked Cooling) As per operator and label, cooling over night in unit. Products did not cool from 135F to 41F in a total of 6 hours. Stored in large quantities. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler #1: house made chicken soup (109F - Cooked Cooling); house made marinara (96F - Cooked Cooling) As per label and chef, cooling since 6:30am. Products did not cool from 135F to 70F in a total of 2 hours. Stored in large quantities. See stop sale.
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler #1: house made chicken soup (109F - Cooked Cooling); house made marinara (96F - Cooked Cooling) As per label and chef, cooling since 6:30am. Products did not cool from 135F to 70F in a total of 2 hours. Stored in large quantities. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: house made cream soup (49F - Cooked Cooling); house made butternut soup (48F -Cooked Cooling) As per operator and label, cooling over night in unit. Products did not cool from 135F to 41F in a total of 6 hours. Stored in large quantities. See stop sale.
01B-02-5
64
Aug 1, 2025
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less then 160F ) dish machine ran multiple times heat strip failed to turn black, discussed with operator discussed with operator who ran machine multiple times heat strip turned black. **Corrected On-Site**
22-57-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling ac vent in dishwashing area soiled with accumulated dust like substance, discussed with operator to clean vent.
36-34-5
82
Dec 26, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator corrected. Dishwasher temperature- 160F+. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-57-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk in cooler: Milk opened over 24hrs, as per manager; not date marked. Advised operator to date mark. **Repeat Violation** **Admin Complaint**
02C-03-5
70
Oct 4, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F ) Operator corrected: Dishwasher (Temperature 160F+ ) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-57-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
70
Mar 15, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Wiping Cloths Properly Used and Stored
FL-41
70
Dec 14, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed paid on site **Corrected On-Site**
50-17-3
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon
02B-01-5
Basic - 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 (Temperature 0). Ran multiple times.
16-55-4
74
Jan 20, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hot and Cold Water Available; Adequate Pressure
FL-25
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
50
Sep 14, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Bistro/Bar last inspected?
The most recent health inspection at Bistro/Bar on file is from Jan 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Bistro/Bar?
Across the inspection record, “heat strip failed to turn black” has been cited three times, more than any other issue at Bistro/Bar.
How does Bistro/Bar compare to other restaurants in Wellington?
Bistro/Bar most recently scored 64 out of 100, which is lower than the Wellington average of 71.
Has Bistro/Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Bistro/Bar have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bistro/Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bistro/Bar inspected?
Based on the inspection history on file, Bistro/Bar is inspected around two times per year on average.
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