Devine Bistro
Last inspected: Apr 22, 2026
55
Score
Devine Bistro appears in inspection records 12 times, starting in 2022. Devine Bistro was last inspected on Apr 22, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to six violations.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited six times.
Devine Bistro's latest score of 55 falls below the Wellington average of 71. The record is unremarkable in either direction.
12
Inspections
4
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
4 critical violations.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer: Raw pork stored in to go bag. Operator advised employee to store properly. **Corrective Action Taken**
14-31-5
High Priority - Live, small flying insects found. Observed 4 flies in dish washing area. 2 landing on clean dish rack. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw clams stored above cheese. Operator stored properly. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw pork in to go bag stored over bag with French fries - not all products commercially packaged. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
55
Jan 7, 2026
Routine - Food
No violations found.
100
Jan 6, 2026
Routine - Food
6 critical violations. 6 major violations. 2 minor violations.
View 14 violations
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) Operator unable to prime. **Warning**
22-41-4
High Priority - Live, small flying insects found. Approximately 6 flies flying around in dish washing area, 1 landing on pan and 1 on handle of pot at dish drying rack. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw pork chop in ziplock bags stored above raviolis; not all products commercially packaged. **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler across from fryer: Raw scallop stored above spring roll with cooked chicken. Chef stored properly. **Corrected On-Site** **Warning**
08A-05-6
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 dessert make table: Gorgonzola (47F - Cold Holding); cooked chick peas (48F - Cold Holding); pesto (47F - Cold Holding); goat cheese (47F - Cold Holding); cream cheese (46F - Cold Holding); sliced mozzarella (47F - Cold Holding); roasted peppers (46F - Cold Holding); boiled eggs (47F - Cold Holding); baked green tomatoes (47F - Cold Holding); raw bacon with dates (47F - Cold Holding) As per manager, all items stored in unit overnight. Not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dessert make table: Gorgonzola (47F - Cold Holding); cooked chick peas (48F - Cold Holding); pesto (47F - Cold Holding); goat cheese (47F - Cold Holding); cream cheese (46F - Cold Holding); sliced mozzarella (47F - Cold Holding); roasted peppers (46F - Cold Holding); boiled eggs (47F - Cold Holding); baked green tomatoes (47F - Cold Holding); raw bacon with dates (47F - Cold Holding) As per manager, all items stored in unit overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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. Emailed to operator.
11-07-5
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 4 days prior as per chef; no date mark. Advised operator to date mark. **Warning**
02C-03-5
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 to operator.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter: cut butter (49F at 3:40pm; 51F at 4:25pm- Cooling) As per chef, cooling since 20 mins. At current rate of cooling product will not cool to 41F in a total of 4 hours. Chef moved to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu: Ahi Tuna Tacos, Ahi Tuna Tartar, Ahi Tuna Poke Bowl Operator corrected during inspection. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler along cook line: Cooked chicken in spring roll cooled 6 days not date marked. At walk in cooler: Cooked beef with Demi glaze, Conch chowder and house made marinara cooked 4 days prior as per chef; no date mark. Advised operator to date mark all items. **Warning**
02C-02-5
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator.
51-13-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In prep sink: Commercially processed reduced oxygen packaged Raw Pompano bearing a label indicating that it is to to be removed from packaging then thawed, was not removed from reduced oxygen package whilst thawing for approximately 10 mins prior. Operator removed fish from packaging. **Corrected On-Site** **Warning**
06-09-1
20
Mar 1, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
78
Feb 28, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: Ajue (48F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At flip top cooler unit across from stove top: dumplings with cheese (51F - Cold Holding) As per operator stored less 4 hours. Not prepped or portioned today. Operator placed ice pack on top to quick chill. **Warning**
03A-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 dishwasher handle dirty dishes then handled clean dishes; no hand wash. Advised dishwasher to wash hands. **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Live, small flying insects found. Approximately 3 flies flying around in kitchen at dishwashing area; 1 landing on clean plate and 1 on paper towel at hand washing sink. Approximately 2 flies flying around n kitchen at cookline. **Repeat Violation** **Admin Complaint**
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 walk in cooler: Ajue (48F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At salad reach in cooler: sliced tomatoes (48F at 4:25pm; 48F at 4:55pm- Cooling) As per employee cooling since 5 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill. **Warning**
03D-15-4
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. Employees employed approximately 2 weeks. Emailed form to operator. **Warning**
11-26-1
45
Nov 13, 2024
Routine - Food
No violations found.
100
Nov 12, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across from flat top grill: Pan with raw burgers stored over pan with margarine. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 flies landing on soiled towel in dish washing area Approximately 15 flying around in dish washing area. Approximately 5 flying around at kitchen area. **Repeat Violation** **Admin Complaint**
35A-02-6
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 handled trash can then handled clean pan; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
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. Milk opened on Saturday as per operator not date marked. Advised operator to date mark. **Warning**
02C-03-5
58
Apr 16, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 flies in dish wash area; 3 flies in dry storage area near back door. - From follow-up inspection 2024-04-16: Observed approximately 2 flies in dish wash area. **Admin Complaint**
35A-02-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw snapper stored over metal pans of cooked pasta rice. Operator stored properly. **Corrected On-Site** - From follow-up inspection 2024-04-16: At make table #2: Raw breaded shrimp in metal pan stored over metal pans of French fries. Operator stored properly. **Admin Complaint** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table unit #2 near flat top grill: fresh mozzarella (49F - Cold Holding); Bree cheese (48F - Cold Holding) As per manager, placed in make table from walk in 1 hour prior. Not prepped or portioned today. Items stored over stacked. Manager removed over stacked portion to quick chill. At said make table: cut lettuce and tomato wrapped (47F - Cold Holding) As per manager, stored overnight in cooler. Not prepped or portioned today. Items stored over stacked. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-04-16: At make table unit #2 near flat top grill: sliced cheddar (48F-47F - Cold Holding); sour cream (47F-43F - Cold Holding) As per manager, placed in make table from walk in 1.5 hour prior. Not prepared or portioned today. Manager placed in walk in cooler to quick chill. **Admin Complaint**
03A-02-5
64
Apr 12, 2024
Routine - Food
8 critical violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table unit #2 near flat top grill: fresh mozzarella (49F - Cold Holding); Bree cheese (48F - Cold Holding) As per manager, placed in make table from walk in 1 hour prior. Not prepped or portioned today. Items stored over stacked. Manager removed over stacked portion to quick chill. At said make table: cut lettuce and tomato wrapped (47F - Cold Holding) As per manager, stored overnight in cooler. Not prepped or portioned today. Items stored over stacked. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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 41 degrees Fahrenheit within 6 hours. At make table unit #1 near oven: chicken stock (50F - Cooling) ; house made marinara sauce (47F - Cooling) At walk in cooler: beef stock (45F - Cooling) stored in large covered container. As per manager, all three items were made yesterday and cooled overnight. Items did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At said make table: cut lettuce and tomato wrapped (47F - Cold Holding) As per manager, stored overnight in cooler. Not prepped or portioned today. Items stored over stacked. See stop sale.
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged fish (tuna), labelled to remove from package before thawing, no longer frozen, stored in make table #2 near flat top grill. Also, commercially processed reduced oxygen packaged fish (mahi mahi, snapper, pompano and tuna) labelled to remove from package before thawing, no longer frozen, stored on rolling metal rack in walk in cooler. See stop sale.
01B-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 on metal rolling rack: Raw Fish stored beneath raw ground beef. Advised operator of the proper way to store raw animal foods with each other based on cooking temperatures and provided poster.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw snapper stored over metal pans of cooked pasta rice. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 flies in dish wash area; 3 flies in dry storage area near back door.
35A-02-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed manager touch ready to eat potatoes that are in walk in cooler on metal rolling rack, with his bare hands. Advised manager of the correct ways to handle ready to eat foods.
09-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At make table unit #1 near oven: chicken stock (50F - Cooling) ; house made marinara sauce (47F - Cooling) At walk in cooler: beef stock (45F - Cooling) stored in large covered container. As per manager, all three items were made yesterday and cooled overnight. Items did not cool to 41F within 6 hours. See stop sale.
03D-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged fish (tuna), labelled to remove from package before thawing, no longer frozen, stored in make table #2 near flat top grill. Also, commercially processed reduced oxygen packaged fish (mahi mahi, snapper, pompano and tuna) labelled to remove from package before thawing, no longer frozen, stored on rolling metal rack in walk in cooler. See stop sale.
06-09-1
29
Aug 30, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
78
Mar 9, 2023
Complaint Full
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Roasted peppers 95 f in frying pan tightly wrapped with plastic film .as per manager cooling half hour. Second temperature after 20 minutes no change. At this rate of cooling it will not reach 70 f within 2 hours.Chef removed the cover transferred peppers in the pan and put on ice bath. Third temperature after 20 minutes 77 f **Corrective Action Taken**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped butter 57 On rack between oven and burners. Explained Time as Public Health Control. As per chef less than 3 hours.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice 126 ,mashed potatoes 127 in double pan in steam table on cook line. As per manager less than 2 hours. Rice reheated to 207 f. Mashed potatoes 180 f **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Roasted peppers 95 f in frying pan tightly wrapped with plastic film .as per manager cooling half hour. Second temperature after 20 minutes no change. At this rate of cooling it will not reach 70 f within 2 hours.Chef removed the cover transferred peppers in the pan and put on ice bath. Third temperature after 20 minutes 77 f **Corrective Action Taken**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat and chlorine
16-37-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm , chef changed the solution .tested quat 200 ppm
21-07-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves. And hand sink by ice machine. Employee cleaned the hand sink. **Corrective Action Taken**
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed the cloth **Corrected On-Site**
21-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with ice at the bar area. Manager stored handle above ice. **Corrected On-Site**
10-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Chef preparing food without any hair restraint for loose head hair.
13-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Several in use red plastic beverage containers without lid. Manager discarded. **Corrected On-Site**
12B-12-5
37
Sep 14, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw calamari stored above a container with cooked green beans, French fries inside reach in cooler across from fryer. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - No soap provided at handwash sink.next to ice machine. Operator provided **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance ( degreaser)not labeled stored on dishwasher area. Operator labeled **Corrected On-Site**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed a sheet pan with partially frozen fish thawing at room temperature on cook line. Operator moved product to walk-in cooler **Corrected On-Site**
06-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator discarded drinks **Corrected On-Site**
12B-12-5
Basic - Standing water in bottom of reach-in-cooler. Pantry cooler
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour and bread crumbs plastic containers lids and outside of containers
23-03-4
55
Frequently Asked Questions
When was Devine Bistro last inspected?
The most recent health inspection at Devine Bistro on file is from Apr 22, 2026. The public record contains 12 inspections in total.
What is the most common violation at Devine Bistro?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited six times, more than any other issue at Devine Bistro.
How does Devine Bistro compare to other restaurants in Wellington?
Devine Bistro most recently scored 55 out of 100, which is lower than the Wellington average of 71.
Has Devine Bistro's inspection record improved over time?
No. Recent inspections at Devine Bistro have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Devine Bistro 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 Devine Bistro inspected?
Based on the inspection history on file, Devine Bistro is inspected around three times per year on average.
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