Kitchen/Pantry
Last inspected: Jan 21, 2026
43
Score
Across the available record, Kitchen/Pantry has eight inspections on file, the first dated 2022. The newest entry in the record is dated Jan 21, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “heat strip failed to turn black” has been the most frequent reason, cited three times.
Restaurants in Wellington average 71, so Kitchen/Pantry trails the local norm. There are enough flags in the record to merit a second thought.
8
Inspections
5
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
5 critical violations. 1 major violation.
View 6 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 dishwasher handle soiled dishes then handled clean dish tray from dishwasher; no hand wash. Dishwasher washed hands. **Corrected On-Site**
12A-13-4
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 70 degrees Fahrenheit within 2 hours. Walk in cooler #1: house made chicken soup (109F - Cooked Cooling); house made marinara (96F - Cooked Cooling) As per label and chef, cooling since 6:30am. Products did not cool from 135F to 70F in a total of 2 hours. Stored in large quantities. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: house made cream soup (49F - Cooked Cooling); house made butternut soup (48F -Cooked Cooling) As per operator and label, cooling over night in unit. Products did not cool from 135F to 41F in a total of 6 hours. Stored in large quantities. See stop sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: house made cream soup (49F - Cooked Cooling); house made butternut soup (48F -Cooked Cooling) As per operator and label, cooling over night in unit. Products did not cool from 135F to 41F in a total of 6 hours. Stored in large quantities. See stop sale.
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. Walk in cooler #1: house made chicken soup (109F - Cooked Cooling); house made marinara (96F - Cooked Cooling) As per label and chef, cooling since 6:30am. Products did not cool from 135F to 70F in a total of 2 hours. Stored in large quantities. See stop sale.
03D-01-5
High Priority - Dented/rusted cans present. See stop sale. #10 cans- Chick peas and Pumpkin
01B-01-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At stainless steel standing freezer in kitchen: Sun-dried tomatoes cooked then frozen no date mark. Advised operator to date mark.
02C-04-5
43
Aug 1, 2025
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 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 less then 160F ) dish machine ran multiple times heat strip failed to turn black, discussed with operator who ran machine multiple times heat strip turned black. **Corrected On-Site**
22-57-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling ac vent in dishwashing area soiled with accumulated dust like substance, discussed with operator to clean vent.
36-34-5
82
Dec 26, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor 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. Operator corrected. Dishwasher temperature- 160F+. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-57-6
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
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 over 24hrs, as per manager; not date marked. Advised operator to date mark. **Repeat Violation** **Admin Complaint**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
67
Oct 4, 2024
Routine - Food
4 critical violations. 6 major violations.
View 10 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 employee touch bag in trash can then touched spoon to stir onions; no hand wash. Employee washed hands. **Corrected On-Site**
12A-13-4
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 less 160F). Operator corrected: Dishwasher (Temperature 160F+) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel cooler near walk in freezer:batter with eggs (44F - Cold Holding) As per chef, removed from cooler 30 mins prior to make pastries. Not prepped or portioned today. Operator placed to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Dented can of roasted red peppers, artichokes, cranberry sauce.
01B-01-4
Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel tags not marked with last date served.
01C-03-4
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 at various stations opened more than 24 hours as per manager, not date marked. Manager began date marking. **Corrective Action Taken**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At blast chiller: Bolognese sauce (110F at 10:31am; 98F at 11:05am- Cooling) As per chef and label, cooling since 9:30am. Item stored in a deep container. At current rate of cooling, sauce will not cool from 135F to 70F in 2 hours. Operator removed to pan in shallow containers and quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Various sauces and gravies prepared 2 days prior and more, frozen but not date marked. Advised operator to date mark.
02C-04-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory in menu or posted visibly for consumers. Operator printed and posted consumer advisory. **Corrected On-Site**
02B-02-5
30
Mar 15, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
82
Dec 14, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid and renewed on site **Corrected On-Site**
50-17-3
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon
02B-01-5
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 (Temperature 0 ppm). Ran multiple times.
16-55-4
74
Jan 20, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Sep 14, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Kitchen/Pantry last inspected?
The most recent health inspection at Kitchen/Pantry on file is from Jan 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Kitchen/Pantry?
Across the inspection record, “heat strip failed to turn black” has been cited three times, more than any other issue at Kitchen/Pantry.
How does Kitchen/Pantry compare to other restaurants in Wellington?
Kitchen/Pantry most recently scored 43 out of 100, which is lower than the Wellington average of 71.
Has Kitchen/Pantry's inspection record improved over time?
Results have been roughly steady. Inspections at Kitchen/Pantry have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kitchen/Pantry 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 Kitchen/Pantry inspected?
Based on the inspection history on file, Kitchen/Pantry is inspected around two times per year on average.
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