La Fogata II
Last inspected: Feb 25, 2026
17
Score
Across the available record, La Fogata II has 10 inspections on file, the first dated 2022. La Fogata II was last inspected on Feb 25, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 10 violations earlier in the record.
Looking across the full record, “toxic substance/chemical improperly stored” is the recurring theme, flagged two times.
Compared to other Wellington restaurants (averaging 71), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
6
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
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
Toilet Rooms Maintained
FL-53
17
Aug 15, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : 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 outside Cooked beef 46F cold holding, butter 46F cold holding, cooked pork 46F cold holding, cooked chorizo 46F cold holding, salsa verde 46F cold holding,chicken soup 45F cold holding, cooked beans 45F cold holding Per operator products stored for over 24 hours. Per operator not prepared or portioned today. See Stop Sale **Warning** - From follow-up inspection 2025-08-15: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler outside Shredded cheese 46F cold holding, cooked beans 50F cold holding, cooked mushrooms 51F cold holding, cooked chorizo 49F cold holding, per operator products not portioned or prepared today and held in unit for more than 6hours, see stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler outside Cooked beef 46F cold holding, butter 46F cold holding, cooked pork 46F cold holding, cooked chorizo 46F cold holding, salsa verde 46F cold holding,chicken soup 45F cold holding, cooked beans 45F cold holding Per operator products stored for over 24 hours. Per operator not prepared or portioned today. See Stop Sale **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-15: Shredded cheese 46F cold holding, cooked beans 50F cold holding, cooked mushrooms 51F cold holding, cooked chorizo 49F cold holding, per operator products not portioned or prepared today and held in unit for more than 6hours, see stop sale. **Admin Complaint**
03A-02-5
74
Aug 14, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
30
Dec 27, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Observed wall in kitchen area under construction, holes observed. **Warning** - From follow-up inspection 2024-12-20: Same. **Time Extended** - From follow-up inspection 2024-12-27: Same. **Time Extended**
36-24-5
95
Dec 20, 2024
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - - From initial inspection : 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** - From follow-up inspection 2024-12-20: Same. **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Beans, red salsa, mole, marinade with garlic and oil, house made tomato sauce, dated more than 7 days. **Warning** - From follow-up inspection 2024-12-20: Sauce from cooked beef dated more than 7 days. **Admin Complaint**
02C-01-5
High Priority - - From initial inspection : 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. Cooked Beans, red salsa, mole, marinade with garlic and oil, house made tomato sauce, dated more than 7 days. **Warning** - From follow-up inspection 2024-12-20: Sauce from cooked beef dated more than 7 days. See stop sale. **Admin Complaint**
01B-24-5
High Priority - - From initial inspection : 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 table: cooked pork (99F at 4:00pm- Cooling) As per operator, cooling since 2:00pm; cooked mushrooms (95F at 3:50pm- Cooling) As per operator, stored since 11:30pm; Food items did not cool from 135F to 70F in 2 hours. 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 walk in cooler: cooked black beans (55F - Cooling) As per operator cooled over night. Beans did not cool to 41F in a total of 6 hours. 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: cooked short rib balls (102F at 4:10pm; 163F at 5:45pm - Reheating) As per operator, reheating since 30 mins. Items did not reheated to 165F in 2 hours. See stop sale. **Warning** - From follow-up inspection 2024-12-20: At walk in cooler: tamales with cooked chicken (45F - Cold holding) As per operator cooled over night. Not prepped or portioned today. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: red salsa (46F - Cold Holding); tomales with chicken (47F - Cold Holding); mole (48F - Cold Holding); cooked short rib balls (46F - Cold Holding); green salsa (49F - Cold Holding) As per operator, items stored since 2 hours. Items not prepped or portioned today. Advised operator to quick chill all items. **Warning** - From follow-up inspection 2024-12-20: At walk in cooler: tamales with cooked chicken (45F - Cold holding) As per operator cooled over night. Not prepped or portioned today. See stop sale. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Observed wall in kitchen area under construction, holes observed. **Warning** - From follow-up inspection 2024-12-20: Same. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Dry wall not smooth, nonabsorbent and easily cleanable in kitchen and entrance to dining area leading to kitchen area. **Warning** - From follow-up inspection 2024-12-20: Same. **Time Extended**
36-30-4
43
Dec 19, 2024
Routine - Food
18 critical violations. 2 major violations. 3 minor violations.
View 23 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked black beans (55F - Cooling) As per operator cooled over night. Beans did not cool to 41F in a total of 6 hours. 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. On prep table: cooked pork (99F at 4:00pm- Cooling) As per operator, cooling since 2:00pm; cooked mushrooms (95F at 3:50pm- Cooling) As per operator, stored since 11:30pm; Food items did not cool from 135F to 70F in 2 hours. See stop sale. **Warning**
03D-01-5
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 - 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 touch soiled rag then touched food preparation area and clean pan with food. Advised chef to wash hands. **Warning**
12A-29-4
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed stagnant water outside the side door of kitchen where mop bucket is stored. **Warning**
28-14-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper stored in contact with guacamole at make table in kitchen. Operator removed. **Corrected On-Site** **Warning**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food ( bread) in walk in cooler. Advised operator to store bread in food grade bags. **Warning**
14-31-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Prepped raw chicken stored overflowing and contaminating salsa. Operator discarded salsa. **Corrected On-Site** **Warning**
08A-14-5
High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler: Raw shelled eggs over unwashed tomatoes. Operator stored properly. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw eggs stored on top of bread. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Beans, red salsa, mole, marinade with garlic and oil, house made tomato sauce, dated more than 7 days. **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. Cooked Beans, red salsa, mole, marinade with garlic and oil, house made tomato sauce, dated more than 7 days. **Warning**
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched soiled bin with glove then prepared food with same glove; no glove change. Advised operator to change gloves and wash hands. **Warning**
12A-09-4
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 table: cooked pork (99F at 4:00pm- Cooling) As per operator, cooling since 2:00pm; cooked mushrooms (95F at 3:50pm- Cooling) As per operator, stored since 11:30pm; Food items did not cool from 135F to 70F in 2 hours. 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 walk in cooler: cooked black beans (55F - Cooling) As per operator cooled over night. Beans did not cool to 41F in a total of 6 hours. 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: cooked short rib balls (102F at 4:10pm; 163F at 5:45pm - Reheating) As per operator, reheating since 30 mins. Items did not reheated to 165F in 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 walk in cooler: red salsa (46F - Cold Holding); tomales with chicken (47F - Cold Holding); mole (48F - Cold Holding); cooked short rib balls (46F - Cold Holding); green salsa (49F - Cold Holding) As per operator, items stored since 2 hours. Items not prepped or portioned today. Advised operator to quick chill all items. **Warning**
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: cooked short rib balls (102F at 4:10pm; 163F at 5:45pm - Reheating) As per operator, reheating since 30 mins. Items did not reheated to 165F in 2 hours. See stop sale. **Warning**
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: refried beans (94F - Hot Holding) As per operator, stored 2 hours in steam table; reheated1 hour prior. Operator placed on stove top to reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. In dry storage area: Various chemicals stored on top of boxes of oil. Advised operator to store properly. **Warning**
41-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fresh flounder in Mix Seafood Ceviche **Warning**
02B-01-5
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
Basic - Food stored on floor. Box of oil on floor. Container of chips on the floor. Operator stored properly. **Corrected On-Site** **Warning**
08B-38-4
Basic - Observed wall in kitchen area under construction, holes observed. **Warning**
36-24-5
Basic - Dry wall not smooth, nonabsorbent and easily cleanable in kitchen and entrance to dining area leading to kitchen area. **Warning**
36-30-4
5
Jul 24, 2024
Food-Licensing Inspection
No violations found.
100
Jul 8, 2024
Food-Licensing Inspection
1 critical violation. 2 major violations.
View 3 violations
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
61
Feb 28, 2023
Routine - Food
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cases of raw chicken stored above cases of raw beef inside walk-in cooler Operator stored properly **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Bottles of chlorine stored next to vinegar and above Togo cups inside storage room Operator removed and stored properly **Corrected On-Site**
41-10-4
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 moved sanitation procedures to 3 compartment sink chlorine 200 ppm **Corrected On-Site**
22-41-4
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 poster to operator **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times.by plastic container Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line Operator provided **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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 **Corrective Action Taken**
11-26-1
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 removed **Corrected On-Site**
12B-12-5
37
Sep 20, 2022
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Hands Clean and Properly Washed
FL-08
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
64
Frequently Asked Questions
When was La Fogata II last inspected?
The most recent health inspection at La Fogata II on file is from Feb 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Fogata II?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited two times, more than any other issue at La Fogata II.
How does La Fogata II compare to other restaurants in Wellington?
La Fogata II most recently scored 17 out of 100, which is lower than the Wellington average of 71.
Has La Fogata II's inspection record improved over time?
Yes. Recent inspections at La Fogata II have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at La Fogata II 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 La Fogata II inspected?
Based on the inspection history on file, La Fogata II is inspected around three times per year on average.
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