Oli's Fashion Cuisine
Last inspected: Dec 20, 2025
78
Score
Oli's Fashion Cuisine has been inspected 11 times since 2022. The most recent visit was on Dec 20, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about eight violations before that.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Among Wellington restaurants, the typical score is 71; Oli's Fashion Cuisine is comfortably above that bar. The full picture is one of consistent compliance.
11
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 20, 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: grits (102F - Hot Holding) as per operator stored over 4 hours See stop sale. On stove: roasted peppers (93F - Hot Holding) per operator stored 10 mins At steam table on prep counter: Alfredo sauce (120F - Hot Holding); tomato sauce (120F - Hot Holding); lemon butter (114F - Hot Holding); rice (110F - Hot Holding); black beans (110F - Hot Holding) as per operator, all items stored 1 hour prior; Mini steam table: cooked chicken (122F - Hot Holding) as per operator, stored 1 hour. Operator placed all items to reheat to 165+F. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-20: At steam table on prep counter: cooked sausage (129F - Hot Holding) Cooked and stored 40 mins. Operator placed to reheat to 165+F. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-12-20: **Time Extended**
53B-14-5
78
Dec 19, 2025
Routine - Food
12 critical violations. 4 major violations.
View 16 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 handle dirty dishes to place in dishwasher then handled clean dishes from dish drying rack; no hand wash. Employee washed hands and cleaned and sanitized dishes. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed served touch face then handled clean glass of raspberries; no hand wash. Server washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Live, small flying insects found. Observed two flies flying around in kitchen; one fly landing on clean glass. **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 tuna stored over ready to eat meatballs; not all items commercially packaged. 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 by fryer: Raw steaks stored over washed and cut Brussels sprouts. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler by fryer: Raw ground beef stored over raw squid. Flip top cooler across ovens: Raw ground sausage stored over raw fish. Operator stored properly. **Corrected On-Site** **Warning**
08A-20-5
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. At flip top cooler by fryer: raw shrimp (51F - Cold Holding); shredded cheese (62F - Cold Holding); raw steak (51F - Cold Holding) As per chef stored over 4 hours in unit. Not prepped or portioned today. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: grits (102F - Hot Holding) as per operator stored over 4 hours 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. At flip top cooler by fryer:brussel sprouts (62F at 2:59pm - Cooling) as per operator since 10:30am; raw marinated chicken (50F at 2:59pm - Cooling) as per operator since 10:30am Items did not cool to 41F in a total of 4 hours. Stored over stacked. 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 by fryer: raw shrimp (51F - Cold Holding); shredded cheese (62F - Cold Holding); raw steak (51F - Cold Holding) As per chef stored over 4 hours in unit. Not prepped or portioned today. See stop sale. At flip top cooler by fryer: milk (72F - Cold Holding) As per chef, stored on counter 30 mins prior. Not prepped or portioned today. Operator placed to quick chill. On top of counter: butter (73F - Cold Holding) As per operator, stored 1 hour. Not prepped or portioned today. At walk in cooler: meat sauce (45F - Cold Holding); risotto (46F - Cold Holding);tomato sauce (47F - Cold Holding); fruit salad (44F - Cold Holding) As per operator, delivery received 2 hours prior and door was continuously open for approximately 1 hour. Not prepped or portioned today. Operator placed bags of ice over products **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. Several items at taco station, expo line and middle station identified in the written procedure as a food held using time as a public health control not time marked. As per operator, stored since 3.75 hours, operator discarded. **Corrected On-Site** **Warning**
03F-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 flip top cooler by fryer:brussel sprouts (62F at 2:59pm - Cooling) as per operator since 10:30am; raw marinated chicken (50F at 2:59pm - Cooling) as per operator since 10:30am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. **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. On stove: grits (102F - Hot Holding) as per operator stored over 4 hours See stop sale. On stove: roasted peppers (93F - Hot Holding) per operator stored 10 mins At steam table on prep counter: Alfredo sauce (120F - Hot Holding); tomato sauce (120F - Hot Holding); lemon butter (114F - Hot Holding); rice (110F - Hot Holding); black beans (110F - Hot Holding) as per operator, all items stored 1 hour prior; Mini steam table: cooked chicken (122F - Hot Holding) as per operator, stored 1 hour. Operator placed all items to reheat to 165+F. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At server station: Chemical cleaner stored over bread. Server stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In Prep Sink: black beans (62F at 2:30pm; 56F at 3:55pm - Cooling) as per employee since 12:00pm. At current rate of cooling, items will not cool from 135F to 41F in a total of 6 hours. Operator placed ice bag in product and placed to quick chill. At flip top cooler by hand wash sink: chopped lettuce (57F at 3:13 pm; 57F at 3:55pm - Cooling); as per employee since 12:00pm; chopped tomatoes (54F at 3:13pm 48F at 3:55pm - Cooling) as per operator since 12:00 pm. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Operator placed ice bag on items and placed 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. Menu does not identify several items on menu for example, Shrimp and grits, that contains undercooked eggs. **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 walk in cooler: cooked beets prepared over 24hours as per operator; not date marked. Operator date marked. **Corrected On-Site** **Warning**
02C-02-5
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. **Warning**
53B-14-5
11
Aug 26, 2025
Routine - Food
No violations found.
100
Aug 25, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 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. At 0 ppm chlorine. Operator corrected to 100 ppm chlorine **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer on cook line Raw Carpaccio beef and raw pork over biscuits Operator removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler#1. Overstocked Cheese 46F cold holding, Sitting on top of table on cook line heavy cream 60F cold holding Flip top cooler #2 raw beef 50F cold holding, cheese 50F cold holding, raw shrimp cold holding Walk in cooler cooked risotto 44F cold holding, cooked beans 44F cold holding, marinara sauce 44F cold holding, bread pudding 44F cold holding, cooked quinoa 44F cold holding Per operator all products not prepared or portioned today and stored for less than 4 hours. Items on cook line and walk in cooler were iced down **Corrective Action Taken** **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. Cook line sitting on top of convection oven **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaning spray stored next to flour on top of shelves on cook line. Operator removed **Corrected On-Site** **Warning**
41-10-4
Intermediate - Clams tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Raw chicken at 1:17pm (46F cooling) since 30 minutes at 2:02 pm the same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator iced down **Corrective Action Taken** **Warning**
03D-15-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0 ppm quaternary. Corrected to 200pom quaternary **Corrected On-Site** **Warning**
21-08-4
37
Feb 10, 2025
Routine - Food
7 critical violations. 1 minor violation.
View 8 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: beer cheese soup (46F at 1:25pm- Cooling) As per operator, cooling overnight. Item did not cool from 135F to 41F in a total of 6 hours. Stored in large quantity. 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 two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six 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: beer cheese soup (46F at 1:25pm- Cooling) As per operator, cooling overnight. Item did not cool from 135F to 41F in a total of 6 hours. Stored in large quantity. See stop sale.
01B-36-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touched face then touched clean utensil to stir sauce on stove; no hand wash. Operator washed hands. **Corrected On-Site**
12A-25-4
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 near steam table: Raw beef carpaccio stored over gelato; neither items were commercially packaged. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top reach in cooler near fryer: Raw lamb chops stored over cheese stuffed ravioli and milk. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. 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; stored overnight as per operator. See stop sale.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near fryer: raw steak (47F - Cold Holding); raw shrimp (46F - Cold Holding) As per operator, stored since 11am. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-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. 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; stored overnight as per operator. See stop sale.
06-09-1
33
Oct 11, 2024
Routine - Food
5 critical violations. 4 minor violations.
View 9 violations
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 flip top cooler: cooked beets sauce (58F 2:40pm- Ambient Cooling) As per manager, portioned and cooling since 9:30am. Item did not cool to 41F in 4 hours. See stop sale.
03D-06-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handled raw clams then handled onions, jalapeños and clean pitcher with beer; no glove change, no hand wash. Employee washed hands. **Corrected On-Site**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler beside fryer: Raw steak above cheese. At reach in cooler beside fryer: Raw burger meat above sauce. Employee 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. Make table: bolognese sauce (50F - Cold Holding) As per manager, stored more than 4 hours in unit. Not prepped or portioned today. Stored over stacked. At flip top cooler: cooked beets (53F - Cold Holding) As per manager, stored more than 4 hours in unit. Not prepped or portioned today. Stored over stacked. See stop sale for both items. 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 flip top cooler: cooked beets sauce (58F 2:40pm- Ambient Cooling) As per manager, portioned and cooling since 9:30am. Item did not cool to 41F in 4 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: bolognese sauce (50F - Cold Holding) As per manager, stored more than 4 hours in unit. Not prepped or portioned today. Stored over stacked. At flip top cooler: cooked beets (53F - Cold Holding) As per manager, stored more than 4 hours in unit. Not prepped or portioned today. Stored over stacked. See stop sale for both items.
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler: unwashed lemons stored over soup. Operator stored properly. **Corrected On-Site**
08B-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Clean pans not stored inverted or in a protected manner.
24-05-4
39
Mar 25, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
47
Aug 11, 2023
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
74
Aug 10, 2023
Complaint Full
8 critical violations. 3 major violations. 7 minor violations.
View 18 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flying around at the bar in dining room. **Admin Complaint**
35A-02-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live crawling on red wash cloth bucket on right side of the drain board of three compartment sink. Employee killed the roach **Corrected On-Site** **Admin Complaint**
35A-05-4
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. dishwasher chlorine 0 ppm. Manager primed and checked again .chlorine 100 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara 50 in the center and 46 around the edges, second pot of marinara 54 in the center 48 around the edges cooling overnight based on date marked 08/09/23, mashed potatoes 51 in the center 49 around the edges. As per cook prepared yesterday. As per cook Cooling overnight in tightly covered container. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter at mop sink. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kimchi 51, sautéed mushrooms 51, pesto( fresh garlic and oil) 51 stored on top of the pan in flip top cooler at prep station, **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara 50 in the center and 46 around the edges, second pot of marinara 54 in the center 48 around the edges cooling overnight based on date marked 08/09/23, mashed potatoes 51 in the center 49 around the edges. As per cook prepared yesterday. As per cook Cooling overnight in tightly covered container. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breast pan stored on top of raw bacon box in walk in cooler. Explained and manager rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Green color liquid spray bottle and light yellow color liquid spray bottles not labeled. Manager labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by three compartment sink blocked by trash can and spray bottle stored in same hand sink, several spray bottles stored in hand sink by prep table. Manager removed all. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-09-4
Basic - Accumulation of black/green mold-like substance the white plastic ice deflector of the ice machine. **Warning**
22-20-5
Basic - Dead roaches on premises. 2 dead in hand sink by three compartment sink. Employee cleaned and sanitized the sink. **Corrected On-Site** **Admin Complaint**
35A-03-4
Basic - Food stored on floor. Two boxes of food stored on floor in walk in cooler. Explained and manager moved both on the shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use wet wiping cloth/towel used under white cutting board. Employee removed **Corrected On-Site** **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance buildup in hand sink on cook line. **Warning**
23-03-4
Basic - Pizza spatula stored in cracks between flip top cooler and prep table. Manager removed the spatula. **Corrected On-Site** **Warning**
10-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
16
Feb 14, 2023
Routine - Food
No violations found.
100
Aug 12, 2022
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed a deep container with Dated marked cooked beans 08/05 stored inside walk-in cooler. Per operator product prepared and stored for longer than 7 days. Operator discarded. See stop Sale
01B-24-5
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 employee handling a chicken sandwich RTE with bare hands prior to service. Employee discarded sandwich Employee washed hands **Corrected On-Site**
09-01-4
High Priority - Employee switched from working with raw food ( handling raw chicken) to handling clean utensils without washing hands. Employee send utensils to be clean and sanitized Employee washed hands **Corrected On-Site**
12A-12-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at Bar. Operator provided **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several containers with several sauces and soups not dated marked inside walk-in cooler. Per operator products prepared and stored for approximately 3 days . Operator dated marked products **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.in kitchen area
36-34-5
50
Frequently Asked Questions
When was Oli's Fashion Cuisine last inspected?
The most recent health inspection at Oli's Fashion Cuisine on file is from Dec 20, 2025. The public record contains 11 inspections in total.
What is the most common violation at Oli's Fashion Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Oli's Fashion Cuisine.
How does Oli's Fashion Cuisine compare to other restaurants in Wellington?
Oli's Fashion Cuisine most recently scored 78 out of 100, which is higher than the Wellington average of 71.
Has Oli's Fashion Cuisine's inspection record improved over time?
Yes. Recent inspections at Oli's Fashion Cuisine have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Oli's Fashion Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Oli's Fashion Cuisine inspected?
Based on the inspection history on file, Oli's Fashion Cuisine is inspected around three times per year on average.
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