Pdq 1013 Wellington
Last inspected: Jan 28, 2026
52
Score
Pdq 1013 Wellington appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Jan 28, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Restaurants in Wellington average 71, so Pdq 1013 Wellington trails the local norm. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
4
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 28, 2026
Complaint Full
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee bread raw chicken tenders with gloves, take gloves off, then began to handle clean fryer basket and pan to place chicken tenders; no hand wash. Advised operator that employee should wash hands and clean pan and handle of fryer basket.
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sandwich prep make table: cut lettuce (45F - Cold Holding) As per operator, stored approximately 1 hour. Not prepped or portioned today. Advised operator 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. At prep counter: Mac and cheese not time marked. As per operator, stored since 10:58am. Advised operator to time mark.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer: blanched fries (97F - Hot Holding) As per operator, reheated and stored approximately 30 mins. Advised operator to reheat to 165+F. At fries warmer: fries (129F - Hot Holding) As per operator, stored approximately 1 hour. Operator discarded.
03B-01-6
Basic - Soiled dry wiping cloth in use. Observed employee use soiled wiping cloth to wipe prep area at breading station.
21-10-4
52
Jul 16, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee was handling personal phone ,placed it on top of raw chicken cooler, put on gloves then handled container with flour without washing hands first. Advised operator to tell employee to wash hands
12A-07-5
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. Cook line. Cooler #2. Cheese 49F cold holding. Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line. Cooler #2. Cheese 49F cold holding. Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle stored next to a container with spices under table on cook line Operator removed **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line Cooler #2 Deep covered container with sliced tomatoes at 10:22am ( 49F cooling) since 10am. At 10:44am same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to reach in freezer **Corrective Action Taken**
03D-15-4
Basic - Equipment in poor repair. Lids of most reach in freezers on prep area are rust.
14-11-5
47
Dec 26, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At warmer unit: cooked crispy chicken breast (147F - Cooking) taken from fryer less than 5 minutes. As per operator, cooking was complete. Chicken not cooked to a minimum internal temperature of 165F. Operator reheated to 189F. **Corrected On-Site**
03C-44-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter establishment to commence work; handle lids for clean pans of prepped food; no hand wash. Employee washed hands. **Corrected On-Site**
12A-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee drinking while preparing food. Observed employee drinking in food preparation area while prepping sauces.
12B-01-4
64
Jul 19, 2024
Routine - Food
4 critical violations.
View 4 violations
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
35
Mar 14, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
Food Received at Proper Temperature
FL-12
35
Jan 5, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. breaded chicken Pattie's (118F - Hot Holding) in holding unit. Out less than four hours. Reheated.
03B-01-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil water 84F Removed **Corrected On-Site**
10-05-5
74
Sep 22, 2022
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Breading station, Buttermilk 60F cold , raw chicken 58F Cold holding, . Per operator products stored for approximately 30 minutes. Operator iced down products. Sandwiches station, cheese 53F cold , honey butter 50F cold Holding, chopped lettuce 48F cold Holding, Per operator products stored for approximately 2 hours. Operator moved products to another reach in cooler and ice down products. Per operator all products not prepared or portioned today **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-09-22: No cheese observed. Honey butter 43F cold holding Lettuce 42 cold holding Buttermilk 48 F cold holding at breading station. Buttermilk placed in unit an hour prior. Ice placed in unit. **Admin Complaint**
03A-02-5
86
Aug 26, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two bottles of buttermilk 51°F cold Holding , seating on breading station. Also one sandwiches station cooler an overstocked container with cheese 50°F cold Holding. Per operator products stored for approximately 30 minutes. Operator stored buttermilk on cooler and removed overstocked cheese to inside of cooler **Corrective Action Taken**
03A-02-5
Basic - A bag with Flour stored on floor by breading station Operator stored properly **Corrected On-Site**
08B-38-4
82
Frequently Asked Questions
When was Pdq 1013 Wellington last inspected?
The most recent health inspection at Pdq 1013 Wellington on file is from Jan 28, 2026. The public record contains eight inspections in total.
What is the most common violation at Pdq 1013 Wellington?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Pdq 1013 Wellington.
How does Pdq 1013 Wellington compare to other restaurants in Wellington?
Pdq 1013 Wellington most recently scored 52 out of 100, which is lower than the Wellington average of 71.
Has Pdq 1013 Wellington's inspection record improved over time?
Results have been roughly steady. Inspections at Pdq 1013 Wellington have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pdq 1013 Wellington 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 Pdq 1013 Wellington inspected?
Based on the inspection history on file, Pdq 1013 Wellington is inspected around two times per year on average.
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