Cmx Wellington Cask and Shaker
Last inspected: Mar 20, 2026
100
Score
Public records show 14 inspections at Cmx Wellington Cask and Shaker stretching back to 2022. Inspectors last stopped by on Mar 20, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Stop sale issued on time/temperature control” accounts for the largest share of issues, appearing three times across the record.
That puts the facility ahead of the local pack: the average Wellington restaurant scores 71. The record reflects steady performance over time.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 20, 2026
Complaint Full
No violations found.
100
Mar 18, 2026
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
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
Dec 4, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved and no longer cleanable at both reach in coolers, discussed with operator to repair or replace. **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2025-12-04: **Time Extended**
14-09-4
95
Dec 3, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found At bar approximately 10 live flying insects landing on sealed bottles of syrups and hand washing sink, discussed with operator to eliminate flying insects and clean and sanitize areas. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-03: Approximately 2 live flying insect at bar area landing flying around, operator killed flying insects. **Admin Complaint** **Corrected On-Site**
35A-02-7
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved and no longer cleanable at both reach in coolers, discussed with operator to repair or replace. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
14-09-4
82
Dec 2, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Oct 2, 2025
Routine - Food
No violations found.
100
Oct 1, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
50
Feb 21, 2025
Routine - Food
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Feb 20, 2025
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touched clothes then handled clean pans with food; no hand wash. Manager washed hands. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Live, small flying insects found. Approximately 4 flies observed flying around at bar area. **Warning**
35A-02-7
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. At flip top cooler across from cook line: hotdogs (45F - Cold Holding) As per manager, stored overnight in unit. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from cook line: hotdogs (45F - Cold Holding) As per manager, stored overnight in unit. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stove top: chili (82F at 2:00pm; 86F at 2:06pm- Reheating); queso (86F at 2:00pm; 88F at 2:06pm- Reheating) As per chef, reheating since 10 mins prior. As per chef, reheating was done and it's were placed in steam table. Items did not reheat to 165F within 2 hours. Operator reheated both items to 165F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03E-02-5
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: Queso made 2 days prior not date marked. Operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of sanitizer. Manager labeled. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-17-4
39
Sep 20, 2024
Routine - Food
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
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 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**
12A-13-4
High 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-24-5
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. 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.
01B-02-5
High 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**
03A-02-5
High 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**
03E-02-5
High 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**
03B-01-6
Intermediate - Spray bottle containing toxic substance (sanitizer) not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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 at bar area: (Chlorine 0ppm). Chlorine low in jug. Operator unable to replace during inspection.
16-55-4
Basic - Floor soiled/has accumulation of debris throughout kitchen and backend of kitchen. **Repeat Violation**
36-73-4
Basic - 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.
23-03-4
29
Apr 12, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Single door stainless steel reach in freezer: raw chicken nuggets stored over ready to eat French fries. Employee stored properly. **Corrected On-Site**
08A-02-6
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. At flip top cooler near fryer and beverage area: raw chicken (50F - Cold Holding) As per employee in charge, chicken held overnight. Not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near fryer and beverage area: raw chicken (50F - Cold Holding) As per employee in charge, chicken held overnight. Not prepped or portioned today. See stop sale.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink near dishwasher.
31B-02-4
Basic - Current Hotel and Restaurant license not displayed. License provided expired on 12/01/23.
50-09-4
Basic - Floor soiled/has accumulation of debris. Observed during inspection floor along cook line and dish washing area soiled with accumulated debris.
36-73-4
Basic - Food stored on floor. Box of Liquid shortening stored on floor. Employee removed. **Corrected On-Site**
08B-38-4
50
Sep 11, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
82
Sep 12, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed an opened bag with frozen chicken stored above an opened bag with French fries inside reach in Freezer on cook line. Operator decided to discard chicken **Corrected On-Site**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed inside walk-in cooler a container with homemade Ranch dressing dated marked 09/05. Per operator product prepared and stored for longer than 7 days. Operator discarded.See stop sale
01B-24-5
74
Jul 11, 2022
Routine - Food
3 major violations. 4 minor violations.
View 7 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.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cookline soiled.
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at 80-81F in bathrooms.
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep table next to can opener- operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored over sauces in reach in cooler at cookline- operator removed. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on prep table next to can opener- operator removed purse. **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. At family restroom used by employees.
31B-04-4
61
Frequently Asked Questions
When was Cmx Wellington Cask and Shaker last inspected?
The most recent health inspection at Cmx Wellington Cask and Shaker on file is from Mar 20, 2026. The public record contains 14 inspections in total.
What is the most common violation at Cmx Wellington Cask and Shaker?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Cmx Wellington Cask and Shaker.
How does Cmx Wellington Cask and Shaker compare to other restaurants in Wellington?
Cmx Wellington Cask and Shaker most recently scored 100 out of 100, which is higher than the Wellington average of 71.
Has Cmx Wellington Cask and Shaker's inspection record improved over time?
Results have been roughly steady. Inspections at Cmx Wellington Cask and Shaker have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cmx Wellington Cask and Shaker 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 Cmx Wellington Cask and Shaker inspected?
Based on the inspection history on file, Cmx Wellington Cask and Shaker is inspected around four times per year on average.
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