Chicken Salad Chick
Last inspected: Mar 12, 2026
58
Score
Chicken Salad Chick appears in inspection records eight times, starting in 2022. Chicken Salad Chick was last inspected on Mar 12, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to three violations per visit.
Looking across the full record, “food being cooled by nonapproved method as evidenced” is the recurring theme, flagged four times.
Compared to other Wellington restaurants (averaging 71), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee entered prep area, used thumb to touch mouth then put gloves on and began to prepare food; no hand wash. Advised operator that employee should wash hands and put new gloves on.
12A-07-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At line one, above flip top cooler: Cut lettuce not time marked. Employee time marked 9:15am. **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler next to toaster at hand washing sink: cooked broccoli cheddar (45F at 12:00pm; 45F at 12:30pm- Cooling); yogurt and grapes mixture (45F at 12:00pm; 45F at 12:30pm- Cooling) As per operator, cooling since 9am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Cooked broccoli cheddar stored over stacked. Advised operator to quick chill. **Repeat Violation** **Admin Complaint**
03D-15-4
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
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
58
Aug 28, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator the big 6 food borne illnesses and provided email copy of big 6 poster.
11-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic food bin of pimento cheese mix (55F - Cooling) at 10:50 since 9:30 to 55F at 11:05, at this current rate of cooling product will not reach 41F within 4 hours, discussed its operator who stirred product to allow for adequate air flow cooling. **Corrective Action Taken**
03D-15-4
82
Dec 4, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
74
Jul 3, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Sep 15, 2023
Routine - Food
1 critical violation.
View 1 violation
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. broccoli salad (46F - Cooling)at 1:50 to 46 F at 2:15 since 12:00 at make table by expo window; at this rate food will not reach 41 F or below within 4 hours; food placed on TPHC **Corrective Action Taken** **Warning** - From follow-up inspection 2023-09-15: Cooked pasta salad at 5:31pm ( 57°F cooling) since 11:30am Product did not cool to 41°F within 6 hours. See stop sale. Inside walk-in cooler and cook line **Admin Complaint**
03D-06-5
86
Jul 13, 2023
Complaint Full
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sassy Scotty chicken salad 48, ( in display case ) dill icious Diva chicken salad 46 in upright cooler at front counter As per manager less than 2 hours. Manager moved both to walk in cooler to cool quickly. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . No time marked on shredded cheese. Manager marked the time. **Corrected On-Site**
03F-02-5
High Priority - Dented/rusted cans present. See stop sale. Dole brand Pineapple tidbits 6 lb 12 oz can severely dented.
01B-01-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pasta salad 76.4 at 11:51 second temperature 75.3 at 12:14 pm based on this rate of cooling it will not reach 70 within 2 hours ( cooling tightly covered) employee moved salad to shallow pan without lid. **Corrective Action Taken**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's bathroom . Employee stocked. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For leaf lettuce and shredded cheese. Emailed one .manager filled the form. **Corrected On-Site**
03F-10-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep station and on three compartment sink drain board. Manager put in sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled.
23-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Sugar storage container not labeled. Manager labeled **Corrected On-Site**
02D-01-5
35
Feb 3, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator
11-26-1
Intermediate - Spray bottle containing toxic substance ( degreaser)not labeled. Operator labeled **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use knife/knives stored on dirty towel. Operator removed, clean and sanitized **Corrected On-Site**
10-17-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. All chicken salads on front area for self service **Repeat Violation**
02D-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container under ice tea table Operator labeled **Corrected On-Site**
02D-01-5
64
Aug 11, 2022
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Employee handled soiled equipment ( garbage can) and then engaged in handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands **Corrected On-Site**
12A-13-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed deep covered container top rail of Flip top cooler #1, pasta salad at 12:45pm 51°F cooling since 12:15pm.rechecked at 1:05pm same temperature. Observed several covered containers inside walk-in cooler with Chicken salad at 12:56pm 65°F cooling since 12:15pm, rechecked at 1:05 pm same temperature, Operator removed covers and moved pasta salad to walk-in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Repeat Violation**
02D-03-4
61
Frequently Asked Questions
When was Chicken Salad Chick last inspected?
The most recent health inspection at Chicken Salad Chick on file is from Mar 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Chicken Salad Chick?
Across the inspection record, “food being cooled by nonapproved method as evidenced” has been cited four times, more than any other issue at Chicken Salad Chick.
How does Chicken Salad Chick compare to other restaurants in Wellington?
Chicken Salad Chick most recently scored 58 out of 100, which is lower than the Wellington average of 71.
Has Chicken Salad Chick's inspection record improved over time?
Yes. Recent inspections at Chicken Salad Chick have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chicken Salad Chick 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 Chicken Salad Chick inspected?
Based on the inspection history on file, Chicken Salad Chick is inspected around two times per year on average.
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