California Pizza Kitchen
Last inspected: Apr 7, 2026
82
Score
Across the available record, California Pizza Kitchen has 11 inspections on file, the first dated 2022. California Pizza Kitchen was last inspected on Apr 7, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly three violations earlier in the record.
Across the inspection history, “heat strip failed to turn black” is the issue that surfaces most often, recorded three times.
California Pizza Kitchen's latest score of 82 sits above the Wellington average of 71. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Utensil inside handwash sink- operator removed. **Corrected On-Site**
31A-11-4
Basic - In-use wet wiping cloth/towel used under cutting board- operator removed. **Corrected On-Site**
21-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed produce stored over cut lettuce - operator stored properly. **Corrected On-Site**
08B-17-4
82
Jul 29, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : 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. Walk in cooler Deep covered containers with Cut cabbage at 3:56am(46F cooling) since 10am. Products did not cool to 41F within 4 hours. See stop sale **Warning** - From follow-up inspection 2025-07-29: Walk in cooler Deep covered container with cut cabbage at 3:05pm ( 46F cooling) since 10am. Product did not cool to 41F within 4 hours. See stop sale **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta cooler Iced down Butter 52F cold holding, Pizza cooler, cooked chicken 49F cold holding Per operator both products stored for approximately 1 hour. Per operator products not prepared or portioned today Operator moved to walk in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-29: Pasta cooler Iced down butter 50F cold holding Pizza cooler Cooked chicken 50F cold holding Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator iced down products completely all around not just on the bottom **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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. Walk in cooler Deep covered containers with Cut cabbage at 3:56am(46F cooling) since 10am. Products did not cool to 41F within 4 hours. See stop sale **Warning** - From follow-up inspection 2025-07-29: Walk in cooler Deep covered container with cut cabbage at 3:05pm ( 46F cooling) since 10am. Product did not cool to 41F within 4 hours. See stop sale **Admin Complaint**
03D-06-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Ice waste going into open boxes of edamame, corn and salami. See stop Sale **Warning** - From follow-up inspection 2025-07-29: Same **Time Extended**
14-69-4
61
Jul 28, 2025
Routine - Food
7 critical violations. 1 minor violation.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
23
Nov 20, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Nov 19, 2024
Routine - Food
5 critical violations. 1 major violation.
View 6 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 <160F). **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 7 rodent droppings in kitchen on floor of dry storage area. **Repeat Violation** **Admin Complaint**
35A-04-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server removed soiled dishes from customer table, carried to dish area, returned to expo line and handled clean plates to serve customer food without washing hands. Operator discussed with employee who then washed hands. **Warning**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make top; cooked corn salsa (47F - Cold Holding); bean sprouts (50F - Cold Holding). Operator stated items not prepared or portioned today, held for 3 hours, moved to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; house made hot sauce with butter (120F - Hot Holding). Operator stated sauce was reheated 2 hours prior and held at room temperature until served, moved to be reheated to 165F. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At make line; House made ranch (50F - Ambient Cooling 2:00/52F - 3:00); sliced tomatoes (48F - Cooling 2:00/50F - 3:00); butter (47F - Ambient Cooling 2:00/47F - 3:00). Operator stated items were prepared 2 hours prior, at this rate will not reach 41F within 4 hours, moved to walk-in freezer to facilitate faster cooling. **Corrective Action Taken** **Warning**
03D-15-4
43
Sep 20, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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 <160F). Operator agrees to manually sanitize dishes in triple sink until dishwasher repaired and able to sanitize properly. **Warning** - From follow-up inspection 2024-09-20: Dishwasher (Temperature <160F). **Time Extended**
22-57-6
86
Sep 19, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 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 <160F). Operator agrees to manually sanitize dishes in triple sink until dishwasher repaired and able to sanitize properly. **Warning**
22-57-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 100 rodent droppings in kitchen on floor of dry storage area. **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza line; fresh garlic in oil (68F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature 2 hours, moved to reach in cooler. At Pasta station; heavy cream (47F - Cold Holding). Operator stated not prepared or portioned today, held on ice, not surrounding product level for 2 hours, moved to reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At expo line hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
58
Mar 12, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - No handwashing sign provided at a hand sink used by food employees. Next to pizza oven **Corrected On-Site**
31B-04-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead roaches in trap in dry storage Discarded **Corrected On-Site**
35A-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in drawers at pasta pantry
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers **Corrected On-Site**
08B-39-4
Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage **Corrected On-Site**
02D-01-5
78
Sep 8, 2023
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Oct 17, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
74
Jul 1, 2022
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Dishwasher and server handled soiled equipment or utensils and then engaged in handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.at dishwasher area. Both staff washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
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. Observed inside Pantry reach in cooler, portioned spind dip at 2:43pm (53F - ambient Cooling). Per operator product ambient since 10 am . Observed inside walk-in cooler several deep covered containers with chop lettuce at 2:14pm (52F - Cooling)per operator product ambient cooling since 10:45am, rechecked at 3:09 pm (50°F ambient cooling). Both products did not ambient cooled to 41°F within 4 hours. Operator discarded. See Stop Sale.
01B-02-5
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. Observed inside Pantry reach in cooler, portioned spind dip at 2:43pm (53F - ambient Cooling). Per operator product ambient since 10 am . Observed inside walk-in cooler several deep covered containers with chop lettuce at 2:14pm (52F - Cooling)per operator product ambient cooling since 10:45am, rechecked at 3:09 pm (50°F ambient cooling). Both products did not ambient cooled to 41°F within 4 hours. Operator discarded. See Stop Sale.
03D-06-5
High Priority - Toxic substance/chemical improperly stored. Observed several containers with soap, wood cleaner stored above clean side on 3 compartment sink.
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed deep covered containers inside walk-in cooler cooked chicken at 2:14pm (66F - Cooling); since 10am ,rechecked at 3:04pm (61°F cooling). At the current cooling rate product will not cooled to 41°F or below within 6 hours. Operator removed product and spread it in to sheet pans in to walk-in freezer **Corrective Action Taken**
03D-15-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed staff personal cell phone stored above prep table on gluten free table.. Observed staff personal bag stored above to go boxes on to go area. Operator removed **Corrected On-Site**
40-06-5
47
Frequently Asked Questions
When was California Pizza Kitchen last inspected?
The most recent health inspection at California Pizza Kitchen on file is from Apr 7, 2026. The public record contains 11 inspections in total.
What is the most common violation at California Pizza Kitchen?
Across the inspection record, “heat strip failed to turn black” has been cited three times, more than any other issue at California Pizza Kitchen.
How does California Pizza Kitchen compare to other restaurants in Wellington?
California Pizza Kitchen most recently scored 82 out of 100, which is higher than the Wellington average of 71.
Has California Pizza Kitchen's inspection record improved over time?
No. Recent inspections at California Pizza Kitchen have averaged around five violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at California Pizza Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is California Pizza Kitchen inspected?
Based on the inspection history on file, California Pizza Kitchen is inspected around three times per year on average.
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