Kontiki Restaurant
Last inspected: Apr 2, 2026
67
Score
Going back to 2022, Kontiki Restaurant has 14 inspections in the public record. The most recent report on file is from Apr 2, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded seven times.
Compared to other Wellington restaurants (averaging 71), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
14
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found. 4 flies flying around in kitchen; 1 of which landed on clean cutting board at sushi bar. **Admin Complaint** - From follow-up inspection 2026-04-02: 2 flies flying around in kitchen. **Admin Complaint**
35A-02-7
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in glass door freezer: raw fish sticks in open bag stored over container of ice cream. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-04-02: At reach in glass door freezer: raw fish sticks in open bag stored over cheese sticks in ziplock bag. **Admin Complaint**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-04-02: Same. **Time Extended**
53B-13-5
67
Apr 1, 2026
Routine - Food
11 critical violations. 1 major violation. 3 minor violations.
View 15 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed sushi chef cough on his hand with gloves then began to handle pans with tempura ; no hand wash. Sushi chef washed hands and changed pans. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed owner crack raw shelled eggs, wiped hands on clean rag then grabbed hydrated noodles and bean sprout from pan in reach in cooler; no hand wash. Meal was cooked to 178F. Advised owner to wash hands. See stop sale for contaminated portions of bean sprout and rehydrated noodles. **Corrective Action Taken** **Warning**
12A-27-4
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. Operator touched cooked potatoes inside reach in cooler with bare hand. Operator removed cooked potatoes she touched. **Corrected On-Site** **Warning**
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed owner crack raw shelled eggs, then grabbed hydrated noodles and bean sprout from pan in reach in cooler; no hand wash. See stop sale for contaminated pan of bean sprouts and rehydrated noodles. **Warning**
01B-12-4
High Priority - Live, small flying insects found. 4 flies flying around in kitchen; 1 of which landed on clean cutting board at sushi bar. **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 glass door freezer: raw fish sticks in open bag stored over container of ice cream. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across from cook line: Raw shelled eggs stored over milk, and basil. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: raw portioned chicken in pan stored over raw fish. Operator stored properly. **Corrected On-Site** **Warning**
08A-17-6
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. Raw Sea bassand raw snapper thawing overnight in walk in cooler; raw tuna thawing in vacuum package over 4.5 hours. All 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. See stop sale. **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 cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cook line: cut butter (45F - Cold Holding) As per operator, stored in unit over night. 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 flip top cooler at cook line: cut butter (45F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. See stop Sale. At flip top cooler at cook line: portioned sour cream (48F - Cold Holding) As per operator, stored 3 hours; cooked potatoes (46F - Cold Holding) As per operator, removed from walk in cooler and stored 2 hours; Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
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. Raw Sea bassand raw snapper thawing overnight in walk in cooler; raw tuna thawing in vacuum package over 4.5 hours. All 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. See stop sale. **Warning**
06-09-1
Basic - Cloth used as a food-contact surface. **Warning**
21-05-5
15
Aug 27, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Cream cheese 45F cold holding, tofu 45F cold holding, butter garlic 45F cold holding, Cooke pasta 45F cold holding, Per operator products stored since yesterday. Per operator products not prepared or portioned today. See stop sale **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-27: In walk in cooler cooked rice 40F cold holding, cream 41F cold holding, raw chicken 38F cold holding. In flip top cooler at sushi bar imitation krab meat 45F cold holding, cream cheese 50F cold holding, per operator products not portioned or prepared today and place in unit approximately 30 minutes ago, discussed with operator who stated cooler was turned off, operator moved product to another cooler to chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
01C-03-4
78
Aug 26, 2025
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Employee touched face then handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands **Corrected On-Site** **Warning**
12A-25-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Both white reach in freezer outside liquor stored. Raw salmon over ice cream at #1 Raw salmon over Krab meat #2 Advised operator to store properly **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler across from wok. Raw pork, raw shell eggs , raw shrimp stored above sauces. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. Walk in cooler Cream cheese 45F cold holding, tofu 45F cold holding, butter garlic 45F cold holding, Cooke pasta 45F cold holding, Per operator products stored since yesterday. Per operator products 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. Walk in cooler Cream cheese 45F cold holding, tofu 45F cold holding, butter garlic 45F cold holding, Cooke pasta 45F cold holding, Per operator products stored since yesterday. Per operator products not prepared or portioned today. See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
43
Mar 1, 2025
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Feb 28, 2025
Routine - Food
8 critical violations. 3 major violations. 1 minor violation.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made marinara made and stored since 02/19 longer than 7 days. See stop sale. **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made marinara made and stored since 02/19 longer than 7 days. See stop sale. **Warning**
01B-24-5
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. Commercially processed reduced oxygen packaged raw Tuna and raw sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale. **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 cold held at greater than 41 degrees Fahrenheit. At reach in cooler across from stove top: cooked shrimp (52F - Cold Holding); cooked white rice (47F - Cold Holding) As per operator, both items stored overnight in unit; 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 reach in cooler across from stove top: cooked shrimp (52F - Cold Holding); cooked white rice (47F - Cold Holding) As per operator, both items stored overnight in unit; Not prepped or portioned today. See stop sale. cooked chicken (51F - Cold Holding) As per operator, stored 1.5 hours in unit from walk in cooler. Not prepped or portioned today. Operator removed to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
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. Observed chef touched cellphone then handled clean pans from stovetop to steam table; no hand wash. Chef washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef touched cooked chicken from oven with bare hands. Advised chef to use utensils or gloves. **Warning**
09-19-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across from wok: raw pork stored above sauces. At flip top cooler across from fryer: raw coconut shrimp stored above cooked wings. Operator corrected all. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation** **Admin Complaint**
01C-05-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler across from stove top: bean sprout in water (54F at 1:20pm; 53F at 1:55pm- Cooling) As per operator, cooling since 12:00pm; At current rate of cooling, item will not cool to 41F n a total of 4 hours. Operator removed to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Joseconcepcion Garcia expired 08/12/2024 **Repeat Violation** **Admin Complaint**
53A-03-7
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. Commercially processed reduced oxygen packaged raw Tuna and raw sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale. House made marinara made 02/19 longer than 7 days **Repeat Violation** **Admin Complaint**
06-09-1
21
Oct 24, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit on expo line: arugula salad (49F - Cold Holding) stored double panned; coleslaw (48F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Flip top cooler across from stovetop: bean sprouts (51F - Cold Holding) As per operator, stored in unit 2 hours from walk in cooler. Not prepped or portioned today. Stored over stacked. Operator moved to quick chill. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-10-24: At cook line: dumplings with cooked pork (52F - Cold Holding) As per operator, stored on cook line to thaw for about 2 hours prior. Operator moved to quick chill. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Joseconcepcion Gracia. Expired 08/12/24 Kellie Martinez expired 01/16/2024 **Warning** - From follow-up inspection 2024-10-24: Same. **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Raw, in-shell oysters from different original containers mixed together prior to preparation for service. **Warning** - From follow-up inspection 2024-10-24: Same. **Time Extended**
01C-07-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2024-10-24: Same. **Time Extended**
22-20-5
67
Oct 23, 2024
Routine - Food
11 critical violations. 6 major violations. 2 minor violations.
View 19 violations
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 marinara sauce (96F at 4:00pm- Reheating); house made steak sauce (89F at 4:00pm- Reheating); house made Teriyaki sauce with cooked vegetables (105F at 4:00pm - Reheating) As per chef, items reheating since 1:00pm. Items did not reheat to 165F within 2 hours. See stop sale. **Warning**
03E-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. On prep counter: cooked chicken wings (78F at 4:28pm- Cooling) As per chef, cooling since 2pm. Wings did not cool from 135F to 70F in 2 hours. See stop sale. **Warning**
03D-01-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handle raw tuna then touched flip top cooler and cutting board at prep counter; no hand wash. Chef washed hands. **Corrected On-Site** **Warning**
12A-12-4
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 chef touched Cut kale with bare hands. Advised chef to use gloves. **Warning**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw chicken stored over dumplings with cooked chicken. Chef stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar: Raw salmon stored over seaweed salad. Raw tuna stored over various sauces. Low boy cooler: raw chicken stored over cooked pork. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings on floor in dry storage area where food items, pots and plates are stored for usage in restaurant. Approximately 3 rodent droppings behind and storage containers of rice and flour. **Admin Complaint**
35A-04-4
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. Commercially processed reduced oxygen packaged raw Tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package and stored overnight. See stop sale. **Warning**
01B-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. On prep counter: cooked chicken wings (78F at 4:28pm- Cooling) As per chef, cooling since 2pm. Wings did not cool from 135F to 70F in 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit on expo line: arugula salad (49F - Cold Holding) stored double panned; coleslaw (48F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. 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 marinara sauce (96F at 4:00pm- Reheating); house made steak sauce (89F at 4:00pm- Reheating); house made Teriyaki sauce with cooked vegetables (105F at 4:00pm - Reheating) As per chef, items reheating since 1:00pm. Items did not reheat to 165F within 2 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit on expo line: arugula salad (49F - Cold Holding) stored double panned; coleslaw (48F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Flip top cooler across from stovetop: bean sprouts (51F - Cold Holding) As per operator, stored in unit 2 hours from walk in cooler. Not prepped or portioned today. Stored over stacked. Operator moved to quick chill. **Repeat Violation** **Admin Complaint**
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 and the time removed from temperature control cannot be determined. No time mark on sushi rice. Operator time marked. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
01C-10-4
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 over 24 hours not date marked. Operator date marked. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Joseconcepcion Gracia. Expired 08/12/24 Kellie Martinez expired 01/16/2024 **Warning**
53A-03-7
Intermediate - Raw, in-shell oysters from different original containers mixed together prior to preparation for service. **Warning**
01C-07-4
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. Commercially processed reduced oxygen packaged raw Tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package and stored overnight. See stop sale. **Warning**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
10
Sep 19, 2024
Routine - Food
No violations found.
100
Apr 17, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
39
Apr 16, 2024
Routine - Food
13 critical violations. 9 major violations. 2 minor violations.
View 24 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar Raw tuna over cut vegetables Raw eggs over sauces walk in cooler Raw burger over cooked chicken walk in cooler Raw beef over sauces flip top cooler Operator removed and stored properly **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over wontons reach in freezer back door. Walk in freezer Raw beef over cooked corn Raw beef over ice cream Operator stored properly **Corrected On-Site** **Warning**
08A-02-6
High Priority - Container of medicine improperly stored. Over cook line Operator removed **Corrected On-Site** **Warning**
41-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (114F - Hot Holding) per operator stored for 1 hour Operator moved to reheat to 165+ **Corrective Action Taken** **Warning**
03B-01-6
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. cut cabbage (52F at 2:24pm; 47F at 3:47pm- Cooling) since 11:30 am stop sale **Warning**
03D-06-5
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. See stop sale. Sushi rice on dry storage by back door. Per operator rice from yesterday **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler #1: Tuna (48F- cold holding); salmon (48F- cold holding); seaweed (48F- cold holding); fish eggs (48F- cold holding); Krab meat (48F- cold holding); cooked rice (48F- cold holding); Quail eggs (48F- cold holding); per operator stored over night. Per operator not prepared or portioned today. See stop sale. sour cream (60F - Cold Holding);#3 ; cooked pork wan tons (50F - Cold Holding) stored overnight; cooked chicken (52F - Cold Holding) stored overnight; Alfredo sauce 54F cold holding overnight Heavy cream 57F cold holding overnight Per operator non of this products were prepared or portioned today. See stop sale. Multiple coolers on the line. Cooked mushrooms 57F cold holding Cheese 57F cold holding Mozzarella cheese 54F cold holding Butter 56F cold holding Cooked burgers 56F cold holding Cooked rice 56F-cold holding Cooked beef 56F - cold holding Beans- 52F - cold holding Cooked pasta 63F cold holding Marinara sauce 54F - cold holding Miso soup (57F - Cold Holding); tofu in water (52F - Cold Holding) Flip top cooler #1:; cut lettuce (45F - Cold Holding) ; flip top cooler#2:; cut tomatoes (56F - Cold Holding) rehydrated noodles (52F - Cold Holding) bean sprouts (54F - Cold Holding) Per operator all products stored for approximately 2 hours. Per operator items not prepared or portioned today. Operator moved all items to walk in cooler **Warning**
03A-02-5
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. Low boy reach in cooler #1: Tuna (48F- cold holding); salmon (48F- cold holding); seaweed (48F- cold holding); fish eggs (48F- cold holding); Krab meat (48F- cold holding); cooked rice (48F- cold holding); Quail eggs (48F- cold holding); per operator stored over night. Per operator not prepared or portioned today. See stop sale. sour cream (60F - Cold Holding);#3 ; cooked pork wan tons (50F - Cold Holding) stored overnight; cooked chicken (52F - Cold Holding) stored overnight; Alfredo sauce 54F cold holding overnight Heavy cream 57F cold holding overnight Per operator non of this products were prepared or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut cabbage (52F at 2:24pm; 47F at 3:47pm- Cooling) since 11:30 am stop sale 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. See stop sale. Sushi rice on dry storage by back door. Per operator rice from yesterday **Warning**
01B-02-5
High Priority - Nonfood-grade bags used in direct contact with onions, crab. Operator removed **Corrected On-Site** **Warning**
14-31-5
High Priority - Non-food grade paper/paper towel used as liner for food container. In direct contact with cucumbers on sushi bar Operator removed **Corrected On-Site** **Warning**
14-86-1
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.at 0 ppm Operator corrected to 100 ppm chlorine **Corrected On-Site** **Warning**
22-41-4
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. Tuna stored inside seal package for 4 days per operator see stop sale **Warning**
01B-13-4
High Priority - Dented/rusted cans present. See stop sale. 1 can of escargot **Warning**
01B-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items like cooked pasta,sauces not dated marked per operator all products stored for longer than 24 hours **Warning**
02C-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
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 procedures to operator **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked corn (53F at 3:17pm; 53F at 3:45pm- Cooling) since 15 minutes **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. Emailed form to operator for employee hired less than 60 days **Warning**
11-26-1
Intermediate - No tag on/for original container of raw, in-shell oysters. Operator provided **Corrected On-Site** **Warning**
01C-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. Multiple items like sauces, escargot, spinach dip etc. **Warning**
02C-04-5
Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service on walk in cooler **Warning**
01C-07-4
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. Tuna stored inside seal package for 4 days per operator see stop sale **Repeat Violation** **Warning**
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. At room temperature. Cooked chicken and raw salmon on prep area Operator moved to walk in cooler **Corrected On-Site** **Warning**
06-01-5
5
Dec 13, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - Working containers of food removed from original container not identified by common name. Flour salt sugar containers
02D-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between flip top coolers on cook line
10-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored on clean dishes at flip top cooler on cook line
40-06-5
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.
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Cups as scoops flour salt sugar containers
14-01-5
67
Jan 3, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Sep 26, 2022
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
30
Frequently Asked Questions
When was Kontiki Restaurant last inspected?
The most recent health inspection at Kontiki Restaurant on file is from Apr 2, 2026. The public record contains 14 inspections in total.
What is the most common violation at Kontiki Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Kontiki Restaurant.
How does Kontiki Restaurant compare to other restaurants in Wellington?
Kontiki Restaurant most recently scored 67 out of 100, which is lower than the Wellington average of 71.
Has Kontiki Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Kontiki Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kontiki Restaurant 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 Kontiki Restaurant inspected?
Based on the inspection history on file, Kontiki Restaurant is inspected around four times per year on average.
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