Skillets
Last inspected: Dec 15, 2025
35
Score
Skillets has been inspected seven times since 2024. On Dec 15, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Wellington average 71, so Skillets trails the local norm. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
5
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. At dry storage: bottle of ibuprofen Medicine stored over several food items. Operator removed medication **Corrected On-Site**
41-07-4
High Priority - Dented/rusted cans present. See stop sale. 3 Dented cans of tomato juice.
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shelled eggs, changed gloves then grabbed clean pan; no hand wash. Educated operator on proper handwashing procedures. Employee washed hands.
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: heavy cream (48F - Cold Holding) As per operator stored on prep counter for approximately 2 hours prior. Not prepped or portioned today. Advised operator to place in walk in cooler.
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 food items identified in the written procedure as a food held using time as a public health control incorrectly time marked. Operator wrote the correct times on food items. **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table near dry storage: sausage gravy at (135F at 10:25am; 135F at 11:09am- Cooked Cooling) As per operator, cooling since 5 mins. At current rate of cooling product will not cool from 135F to 70F within 2 hours. Operator placed product in walk in freezer to quick chill. At flip top cooler by flat top grill:Canadian bacon (48F at 9:47am; 48F at at 10:24am - Ambient Cooling) As per employee, portioned since 8:30am. At current rate of cooling product will not reach 41 within 4 hours. Advised Operator to store in walk in cooler.
03D-15-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed tomatoes stored over cut tomatoes. Unwashed mushrooms stored over gallons of milk. Educated operator on safe food storage practices. Operator stored properly. **Corrected On-Site**
08B-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee serving avocados that were taken directly from flip top cooler with sticker still on. Employee washed and removed sticker to serve. **Corrected On-Site**
08B-39-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep table by dry storage: employee opened bottle water stored on prep table. Employee removed water bottle **Corrected On-Site**
40-06-5
Basic - Current Hotel and Restaurant license not displayed. Operator posted current license. **Corrected On-Site**
50-09-4
35
Sep 8, 2025
Complaint Full
No violations found.
100
Jul 8, 2025
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used hands to pull up pants by waist and without washing hands employee handled clean and sanitized utensils and dishes, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Inside reach in cooler cooked sausage prepared on 6/25 and 6/30, Raw salmon prepared on 6/18, Sliced pork prepared on 6/18 not used or discarded within 7 days 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. Inside flip top cooler sliced turkey (48F - Ambient Cooling) at 10:05 per operator since product prepared yesterday, see stop sale. **Warning**
01B-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. Inside flip top cooler sliced turkey (48F - Ambient Cooling) at 10:05 per operator since product prepared yesterday, see stop sale. **Warning**
03D-06-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishments menu under extras section listed is "cold smoked salmon" not identified as a raw product, discussed with operator to add asterisk to menu item to identify as raw or undercooked. **Warning**
02B-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site** **Warning**
21-08-4
55
Feb 28, 2025
Routine - Food
4 critical violations.
View 4 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
41
Aug 22, 2024
Routine - Food
No violations found.
100
Aug 21, 2024
Routine - Food
7 critical violations. 2 major violations. 1 minor violation.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit across from stovetop: Raw shelled eggs stored above ready to eat guacamole and cream. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
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 use wiping cloth to wipe egg residue on stovetop then handled soiled towel then touched clean plate to plate eggs; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly flying around throughout the kitchen; and landed on clean plate with food. Operator removed plate to clean and sanitize. **Corrected On-Site** **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: butter (68F - Cold Holding) As per operator, held for 2 hours 45 mins. Not prepped or portioned today. Stored on top of ice. Operator placed on TPHC. At flip top cooler unit across from low boy cooler: provolone cheese (44F - Cold Holding) As per operator, held for 2 hours. Not prepped or portioned today. Stored over stacked. Operator removed over-stacked portion to quick chill. Low boy cooler: pancake batter with buttermilk (48F - Cold Holding) As per operator removed from cooler to use 15 mins prior; Not prepped or portioned today. Operator placed on TPHC. Flip top cooler across from cooktop: provolone cheese (48F - Cold Holding) As per operator, moved to flip top 3 hours prior. Not prepped or portioned today. Stored over stacked. Operator removed over-stacked portion to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food re-served to customers. Observed butter from dining table that was occupied removed and added to a 1/3 pan with butter for customer. See stop sale. **Warning**
07-08-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. Observed butter from dining table that was occupied removed and added to a 1/3 pan with butter for customer. See stop sale. **Warning**
01B-13-4
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. Cooked potatoes and liquid eggs identified in the written procedure as a food held using time as a public health control has no time marking. Per operator, product stored for approximately 2 hours. Operator time marked. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across from stovetop: cooked onions (46F at 9:38am; 46F at 10:33am- Cooling) As per operator, cooling since 7:00am. At current rate of cooling, item will not cool to 41F within a total of 6 hours. Operator removed to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
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 to operator. **Warning**
11-27-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Advised operator to change quaternary ammonium compound sanitizing solution to one of 200ppm. **Warning**
21-08-4
27
Jun 20, 2024
Food-Licensing Inspection
1 critical violation.
View 1 violation
High Priority - Toxic substance/chemical improperly stored. Observed various chemicals near mop sink on shelf stored above clean pans. Operator stored properly. **Corrected On-Site**
41-10-4
86
Frequently Asked Questions
When was Skillets last inspected?
The most recent health inspection at Skillets on file is from Dec 15, 2025. The public record contains seven inspections in total.
What is the most common violation at Skillets?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Skillets.
How does Skillets compare to other restaurants in Wellington?
Skillets most recently scored 35 out of 100, which is lower than the Wellington average of 71.
Has Skillets' inspection record improved over time?
Results have been roughly steady. Inspections at Skillets have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Skillets 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.
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