Hot Chicks House of Chicken
Last inspected: Jan 16, 2026
39
Score
The health department has logged 11 inspections at Hot Chicks House of Chicken, the earliest from 2022. The newest entry in the record is dated Jan 16, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around five violations each.
“Time/temperature control for safety food” comes up most often, recorded six times in the inspection record.
Hot Chicks House of Chicken's latest score of 39 falls below the Wellington average of 71. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
4
Critical latest
3
Major latest
1
Minor latest
Inspection History
Jan 16, 2026
Complaint Full
4 critical violations. 3 major violations. 1 minor violation.
View 8 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. Employee handled dirty dishes, changed gloves then grabbed clean container; no handwash Operator spoke to employee, employee washed their hands **Corrected On-Site**
12A-13-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed cable to a blender off the floor, plugged it in, then touched clean utensil; no handwash Operator spoke to employee, employee washed their hands **Corrected On-Site**
12A-29-4
High Priority - Live, small flying insects found 1 small flying insect around cook line and exit door Advised operator to remove flying insect
35A-02-7
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: house made nacho cheese (127F - Hot Holding); fried beans (130F - Hot Holding) as per operator products stored an hour ago Operator placed on stove to reheat to 165+ **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chopped tomatoes (45F at 11:10am / 47F at 11:55 - Ambient Cooling) as per employee since 10:00am At the current rate of cooling, the product will not reach 41F within a total of 4 hours Operator placed in cooler to quick chill **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by delivery boxes Operator unblocked hand wash sink **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with unknown chemical cleaner not labeled Operator labeled bottle **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee canned drink on prep table Employee removed their drink from prep table **Corrected On-Site**
12B-07-4
39
Jul 9, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Employee dried hands, prep table on soiled towel then proceeded to prepared food without washing hands. Employee washed hands **Corrected On-Site**
12A-18-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Walk in freezer Raw chicken tenders over French fries. Operator stored properly . **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw beef stored above mayonnaise. Operator stored properly **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table tomato soup 127F hot holding , Under heat lamp cooked corn with cheese 120F hot holding . Per operator products stored for approximately 30 minutes. Operator moved items to be reheated to 165F + **Corrective Action Taken**
03B-01-6
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. For new employees. Emailed form to operator
11-26-1
50
Nov 25, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
45
Jul 10, 2024
Routine - Food
No violations found.
100
Jul 8, 2024
Routine - Food
11 critical violations. 1 major violation.
View 12 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw fish with gloves, removed gloves then prepared fish in fryer basket at fryer; no hand wash. Advised manager than operator that employee should wash hands. **Warning**
12A-12-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless steel reach in cooler: Diced chicken (64F at 4:10pm; 61F at 4:39pm- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 41F within a total of 6 hours. Item stored in deep counters for cooling. See stop sale. **Warning**
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. At Double door stainless steel reach in cooler: cooked chicken (73F at 4:10pm; 72F at 4:39- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 70F within 2 hours. Item stored in deep counters for cooling. See stop sale. **Warning**
03D-01-5
High Priority - Food stored in ice used for drinks. See stop sale. Bag with mango stored directly on ice. **Warning**
08B-56-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in prep area near dry storage area 1 fly flying around in kitchen area **Warning**
35A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Bag with mango stored directly on ice. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, on stovetop: cooked steak (123F - Hot Holding) As per manager, kept on stove top for more than 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At Double door stainless steel reach in cooler: cooked chicken (73F at 4:10pm; 72F at 4:39- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 70F within 2 hours. Item stored in deep counters for cooling. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless steel reach in cooler: Diced chicken (64F at 4:10pm; 61F at 4:39pm- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 41F within a total of 6 hours. Item stored in deep counters for cooling. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: white American cheese (46F - Cold Holding) As per operator, white American cheese placed in reach in cooler 10 minutes prior. Not prepped or portioned today. Item stored over-stacked. Operator removed over stacked portion. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-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. At double door stainless steel reach in cooler: guacamole with tomatoes (53F at 4:15pm; 53F at 4:39pm- Cooling) As per employee cooling since 1pm. At current rate guacamole will not to 41F within 4 hours. Item tightly covered with plastic wrap. Advised operator to remove wrap for quick chilling. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, on stovetop: cooked steak (123F - Hot Holding) As per manager, kept on stove top for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
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. **Warning**
53B-01-5
17
Feb 14, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table, under heat lamps: fried plantains (110F - Hot Holding) As per kitchen manager prepared 1 hr 50 mins prior; fried mahi mahi (126F - Hot Holding) As per kitchen manager prepared about 2 hours prior. Advised operator to reheat to 165F. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-14: On prep table, under heat lamps: French fries(110F - Hot Holding) As per kitchen manager prepared 5 mins prior; fried shrimp (120F - Hot Holding) As per kitchen manager prepared about 15 mins prior. Advised operator to reheat to 165F. **Admin Complaint**
03B-01-6
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use food utensils stored in standing water at 72F. **Warning** - From follow-up inspection 2024-02-14: In use food utensils stored in standing water at 78F. . **Time Extended**
10-07-4
82
Feb 13, 2024
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. 1 Dented can of whole yellow corn 1 dented can of sweetened condensed milk **Warning**
01B-01-4
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 front counter in low boy double glass door cooler:; green salsa (44F - Cold Holding) As per manager prepared yesterday and stored overnight. Not prepped or portioned today. See stop sale. At flip top cooler unit #2: pico de gallo (45F - Cold Holding) As per kitchen manager stored over night. Not prepared 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 cook line: shredded mozzarella cheese (57F - Cold Holding) As per kitchen manager, taken out and left at cookline an hour prior. Not prepped or portioned today. Operator placed in reach in cooler to quick chill. At front counter in low boy double glass door cooler:; green salsa (44F - Cold Holding) As per manager prepared yesterday and stored overnight. Not prepped or portioned today. See stop sale. At flip top cooler unit #2: pico de gallo (45F - Cold Holding) As per kitchen manager stored over night. Not prepared or portioned today. See stop sale. **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. On prep table, under heat lamps: fried plantains (110F - Hot Holding) As per kitchen manager prepared 1 hr 50 mins prior; fried mahi mahi (126F - Hot Holding) As per kitchen manager prepared about 2 hours prior. Advised operator to reheat to 165F. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cans of Primer and wood finish stored on shelf over buckets of mayonnaise and boxes of tortilla chips. Manager stored chemicals properly. **Corrected On-Site** **Warning**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test kit provided for triple sink and wiping cloth buckets. **Warning**
16-37-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use food utensils stored in standing water at 72F. **Warning**
10-07-4
41
Aug 29, 2023
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
35
Mar 15, 2023
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. collard greens (118F - Hot Holding) in steam table. Operator states food reheated on stove and placed in unit less than four hours ago. Reheated to 165F. **Corrective Action Taken**
03B-01-6
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-contact surface soiled with food debris, mold-like substance or slime. Interior to ice machine
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over two compartment sink
36-34-5
Basic - Floor soiled/has accumulation of debris. At two compartment sink. At dish wash area. At hand sink in kitchen. At cook line.
36-73-4
Basic - Food stored on floor. Garlic powder and corn starch on floor in front of two compartment sink
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cook line
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in kitchen unclean Hand sink at three compartment sink unclean
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Box frozen chicken thawing at room temperature at two compartment sink
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At three compartment sink
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles. Exterior doors to Reach in coolers on cook line
23-24-4
37
Aug 8, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dinning room. Operator provided **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance( degreaser , bleach)not labeled. Operator labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees.at mens bathroom Emailed sign to operator **Corrective Action Taken**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Across from fryers
22-16-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer
38-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line. **Repeat Violation**
38-07-4
67
Jul 8, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed dishwasher machine removed, 2 hand washing sink removed. Fryers added. Ice machine moved to a different location, soda machine removed. Provided operator with information on how to summit plans. - From follow-up inspection 2022-07-08: Plan review contacted plans submitted but have not been approved yet. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in ceiling of prep area missing proper covering. - From follow-up inspection 2022-07-08: **Time Extended**
38-07-4
86
Frequently Asked Questions
When was Hot Chicks House of Chicken last inspected?
The most recent health inspection at Hot Chicks House of Chicken on file is from Jan 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hot Chicks House of Chicken?
Across the inspection record, “time/temperature control for safety food” has been cited six times, more than any other issue at Hot Chicks House of Chicken.
How does Hot Chicks House of Chicken compare to other restaurants in Wellington?
Hot Chicks House of Chicken most recently scored 39 out of 100, which is lower than the Wellington average of 71.
Has Hot Chicks House of Chicken's inspection record improved over time?
Results have been roughly steady. Inspections at Hot Chicks House of Chicken have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hot Chicks House of Chicken means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hot Chicks House of Chicken inspected?
Based on the inspection history on file, Hot Chicks House of Chicken is inspected around three times per year on average.
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