Short Stacks
Last inspected: Jul 21, 2025
67
Score
The health department has logged 10 inspections at Short Stacks, the earliest from 2022. Short Stacks was last inspected on Jul 21, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly eight violations before.
When inspectors have written things up, “stop sale issued on time/temperature control” has been the most frequent reason, cited three times.
Compared to other Wellington restaurants (averaging 71), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jul 21, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Hot and Cold Holding Temperatures
FL-21
67
Mar 11, 2025
Routine - Food
No violations found.
100
Mar 10, 2025
Routine - Food
1 critical violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Mar 7, 2025
Routine - Food
11 critical violations. 1 major violation.
View 12 violations
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. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Waffle batter not discarded at end of time mark. Marked 7am to 11am. **Warning**
01B-36-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak then handled clean pan of cooked bacon; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-12-4
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 employee touch glasses then handled clean spatula to make food at cook line; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 12/01/2024. **Warning**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At single door reach in freezer: Raw steak stored over open bag of hash browns. At single door reach in freezer: Raw salmon stored over open bag of hash browns. Employee stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stovetop: house made chicken soup (106F at 11:45am;135F at 12:20pm- Reheating) As per chef, reheating since 10am. Soup did not reheat to 165F in a total of 2 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stove top unit: molten butter (95F - Hot Holding) As per chef, stored more than 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near oven: cinnamon cream cheese (63F - Cold Holding) stored over night over stacked ; cream cheese (64F - Cold Holding) stored over night over stacked. At flip top cooler near flat top grill: sliced cheese (55F - Cold Holding) As per chef, stored over 4 hours, double panned. Not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stove top unit: molten butter (95F - Hot Holding) As per chef, stored more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stovetop: house made chicken soup (106F at 11:45am;135F at 12:20pm- Reheating) As per chef, reheating since 10am. Soup did not reheat to 165F in a total of 2 hours. See stop sale. **Warning**
03E-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. Pancake batter and butter at expo line on written procedure not time marked. As per chef stored since 10am. Operator time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Waffle batter not discarded at end of time mark. Marked 7am to 11am. **Warning**
03F-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near oven: cinnamon cream cheese (63F - Cold Holding) stored over night over stacked ; cream cheese (64F - Cold Holding) stored over night over stacked. At flip top cooler near flat top grill: sliced cheese (55F - Cold Holding) As per chef, stored over 4 hours, double panned. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep counter: cooked potatoes (98F at 11:40am; 90F at 12:20pm - Cooling) As per chef, cooling since 1 hour. At current rate of cooling, potatoes will not cool from 135F to 70F in a total of 2 hours. Stored on counter in large quantity. Operator separated into smaller quantities and placed to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
17
Oct 23, 2024
Routine - Food
8 critical violations. 1 major violation. 1 minor violation.
View 10 violations
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. Salmon in flip top cooler near freezers identified on written procedure not time marked. Chef discarded. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stovetop: molten butter (117F - Hot Holding) As per operator, stored since 30 mins. On expo line: hollandaise sauce (98F at 9:33am - Hot Holding) As per operator, stored since 7:00am. Advised operator to reheat items to 165F.
03B-01-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked several raw shelled eggs, wipe hand on dry wiping cloth then handled clean spatula to flip pancake; no hand wash. Chef washed hands. **Corrected On-Site**
12A-27-4
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 dirty dishes then handled clean dishes; no glove change; no hand wash. Advised kitchen manager/ chef that dishwasher should wash hands.
12A-13-4
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 lettuce with bare hands. Chef discarded cut lettuce. **Corrected On-Site**
09-01-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At flip top cooler: cracked raw shelled eggs stored with intact shelled eggs.
01B-14-4
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 near cook line: sliced tomatoes (49F - Cold Holding) ; cooked chicken (58F - Cold Holding) As per chef, items stored in unit overnight. Not prepped or portioned today. Tomatoes stored over stacked. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cook line: sliced tomatoes (49F - Cold Holding) ; cooked chicken (58F - Cold Holding) As per chef, items stored in unit overnight. Not prepped or portioned today. Tomatoes stored over stacked. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Various food items with poached eggs.
02B-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair and leaking water into passage between stainless steel reach in freezer and storage rack
36-32-5
26
Dec 20, 2023
Complaint Full
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Dec 19, 2023
Complaint Full
6 critical violations. 1 major violation.
View 7 violations
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. Expo area: whipped butter; whipped butter blend Per operator products stored for approximately 2 hours. Operator time marked. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler #2: smoked salmon (47F - Cold Holding); sliced corned beef (46F - Cold Holding); turkey slices (45F - Cold Holding) As per operator stored in unit overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
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. Flip top reach in cooler #2: smoked salmon (47F - Cold Holding); sliced corned beef (46F - Cold Holding); turkey slices (45F - Cold Holding) As per operator stored in unit overnight. Not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw shelled eggs in a tray stored above cooked potatoes. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw eggs then handled clean plate with over easy egg for service, no glove change; no hand wash. Advised employee to wash hands. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of chili 1 dented can of pineapple slices 1 dented can of white tuna **Warning**
01B-01-4
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
37
Sep 7, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
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
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
27
Jan 25, 2023
Routine - Food
3 critical violations. 3 major violations. 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
Equipment Adequate to Maintain Product Temperature
FL-29
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
43
Aug 16, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 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. Employee washed hands
12A-13-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal keys stored above microwave on kitchen area. Operator removed **Corrected On-Site**
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Water leaking from AC vent on kitchen area to the left of dishwasher machine. Water landing on floor .
29-11-4
Basic - Food stored on floor. Soda boxes stored on the floor by expo side. Operator stored properly **Corrected On-Site**
08B-38-4
70
Frequently Asked Questions
When was Short Stacks last inspected?
The most recent health inspection at Short Stacks on file is from Jul 21, 2025. The public record contains 10 inspections in total.
What is the most common violation at Short Stacks?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Short Stacks.
How does Short Stacks compare to other restaurants in Wellington?
Short Stacks most recently scored 67 out of 100, which is lower than the Wellington average of 71.
Has Short Stacks' inspection record improved over time?
Yes. Recent inspections at Short Stacks have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Short Stacks 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 Short Stacks inspected?
Based on the inspection history on file, Short Stacks is inspected around three times per year on average.
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