The Wanderers Club
Last inspected: Apr 8, 2026
78
Score
The health department has logged 17 inspections at The Wanderers Club, the earliest from 2022. On Apr 8, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly three violations earlier in the record.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
The city-wide average for Wellington sits at 71, putting The Wanderers Club on the better side of that line. The inspection history reads as standard for a restaurant of this size.
17
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooker- Butter 51F- cold holding- food not prepared or portioned today- food stored above fill line- food out of temperature for 30 minutes- operator placed inside cooler to quick chill. **Corrected On-Site**
03A-02-5
Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler- In use apple with sticker still attached - operator removed. **Corrected On-Site**
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler- unwashed strawberries over cut lettuce - operator removed. **Repeat Violation**
08B-17-4
78
Dec 10, 2025
Routine - Food
6 critical violations. 3 major violations. 1 minor violation.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of Black beans 1 dented can of tomato sauce
01B-01-4
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 employee touch neck then handle clean pan with strawberries. Advised operator that employee should wash hands. **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food mixed with/added to other ready-to-eat and food did not reach 145 degrees F when heated. Establishment has no approved Alternative Operating Procedure. Observed chef touch cooked potatoes for salad and cooked chicken for salad with bare hands. Chef discarded items he touched. **Corrected On-Site**
09-22-5
High Priority - Raw animal food stored in same container as ready-to-eat food. In reach in freezer: Cooked sausage in ziplock bag stored in same container as plastic wrapped raw fish. Operator discarded sausage. **Corrected On-Site**
08A-08-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler: House made ranch dressing with buttermilk dated 11/25/25. See stop sale.
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. In walk in cooler: House made ranch dressing with buttermilk dated 11/25/25. See stop sale.
01B-24-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On rolling racks: roasted squash (80F at 10:50am; 77F at 11:20am- Cooling); cooked chicken (95F at 10:50am; 86F at 11:20am- Cooling) As per chef, items cooling since 10am. At current rate of cooling, items will not cool from 135F to 70F in a total of 2 hours. Items were placed inside walk in cooler but were covered with plastic wrap. Advised operator to quick chill.
03D-15-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At reach in freezer: Chicken pot pie and lamb broth cooked 4 days prior then frozen; not date marked. Chef date marked. **Corrected On-Site**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: House made marinara made 4 days; not date marked. Chef date marked. **Corrected On-Site**
02C-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed avocado and onions stored over sauces. Chef corrected. **Corrected On-Site**
08B-17-4
29
Aug 21, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. In kitchen bottles of medication stored on clean and sanitized dishes on speed rack, discussed with operator who removed medications. **Corrected On-Site**
41-07-4
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. Employee wiped face with hand and after without washing hands employee handled clean dishes, discussed with operator, employee 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. I reach in freezer in front of walk in cooler raw fish eggs not commercially packaged stored above French fries, discussed with operator who corrected storage of products. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. In kitchen sanitizer spray bottle stored above clean and sanitized dishes, discussed with operator who removed bottle. **Corrected On-Site**
41-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At dish washing station clean and sanitized dishes not stored inverted or protected, discussed with operator who covered dishes with plastic wrap. **Corrected On-Site**
24-05-4
Basic - Working containers of food removed from original container not identified by common name. In kitchen at cook line multiple bottles of cooking oils with no labels, discussed with operator who labeled bottles. **Corrected On-Site**
02D-01-5
50
Aug 6, 2025
Routine - Food
No violations found.
100
Jun 4, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over precooked meatballs In Freezer unit next to walk in cooler Removed **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. Raw chicken over cooked chicken wings in walk in cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle with food items on shelf under steam table area **Warning**
41-10-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar salad - home made Caesar dressing with raw shell eggs **Warning**
02B-04-5
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. One expired certificate **Warning**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Old labels stuck to food containers after cleaning. Some containers At dish machine **Warning**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container **Warning**
02D-01-5
45
Mar 1, 2025
Routine - Food
No violations found.
100
Feb 28, 2025
Routine - Food
9 critical violations. 2 major violations. 1 minor violation.
View 12 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 sweet potatoes (49F - Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F on a total of 6 hours. Item tightly covered with plastic wrap. 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 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: cooked sweet potatoes (49F - Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F on a total of 6 hours. Item tightly covered with plastic wrap. See stop sale. **Warning**
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 employee touched hair to scratch scalp then handled clean container of food; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature >160F) Operator corrected; Dishwasher (Temperature 160+F) **Corrected On-Site** **Warning**
22-57-6
High Priority - Live, small flying insects found. 1 live fly flying around at kitchen at mop sink area 1 live fly flying around at kitchen at dry food storage area Approximately 15 live flies flying around in kitchen, dishwashing area landing on dish trays. Approximately 10 live flies flying around in kitchen area at cook line and landing on prep tables and food containers. **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 double door reach in freezer: raw fish stored over soup. At double door reach in freezer: raw fish over cooked lobster. Not all products commercially packaged. Operator removed items to stored properly. **Corrective Action Taken** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw egg whites stored over pico. Operator stored properly. **Corrected On-Site** **Warning**
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. At salad reach in cooler: sour cream (45F - Cold Holding); pico de gallo (45F - Cold Holding) Items stored overnight in cooler, as per chef. Not prepped or portioned today. See stop sale. At walk in cooler: tomato salsa (46F - Cold Holding) As per operator, stored overnight n unit. Not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad reach in cooler: sour cream (45F - Cold Holding); pico de gallo (45F - Cold Holding) Items stored overnight in cooler, as per chef. Not prepped or portioned today. See stop sale. At walk in cooler: tomato salsa (46F - Cold Holding) As per operator, stored overnight n unit. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
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. Employees employed approximately 2 weeks. Emailed form to operator. **Warning**
11-26-1
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 Mahi Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator, stored since 3 hours. Operator removed Mahi Mahis from package. **Corrected On-Site** **Warning**
06-09-1
20
Nov 9, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
61
Nov 8, 2024
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Pantry station - knives in standing water - operator removed to dish area. **Corrected On-Site** **Warning**
10-05-5
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. pantry station make table - tuna salad (44F - Cold Holding); chicken salad (50F); chic peas (51F - Cold Holding); edamame (51F - Cold Holding); shredded cheese (48F - Cold Holding); tuna poke (48F - Cold Holding) operator states not portioned or prepared today held in-unit double panned more than 4 hours - see stop sale. double drawer - crumbled blue cheese (52F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. butter (73F) operator states held at room temperature more than 4 hours - see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Bain Marie - a jus (128F - Hot Holding); marinara sauce (120F - Hot Holding) operator states held in double pans more than 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. pantry station make table - tuna salad (44F - Cold Holding); chicken salad (50F); chic peas (51F - Cold Holding); edamame (51F - Cold Holding); shredded cheese (48F - Cold Holding); tuna poke (48F - Cold Holding) operator states not portioned or prepared today held in-unit double panned more than 4 hours - see stop sale. double drawer - crumbled blue cheese (52F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. butter (73F) operator states held at room temperature more than 4 hours - see stop sale. **Warning**
03A-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. COOLING - tuna salad (53F - Cooling)3:20pm ambient cooling 1 hour remaining recheck 15mins 54F.; sliced turkey (73F - Cooling) 3:20pm ambient cooling 1 hour remaining recheck 15 mins 70F - operator moved to freezer for quick chill. **Corrective Action Taken** **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. Hot Bain Marie - a jus (128F - Hot Holding); marinara sauce (120F - Hot Holding) operator states held in double pans more than 2 hours - see stop sale. **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used as a dump sink - limes, lemons and straws inside. **Warning**
31A-11-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attempts Dishwasher (Temperature 127). **Warning**
22-56-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu states Ahi Tuna Mango Tartare - not highlighted. **Warning**
02B-04-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Double door reach in freezer - cooked conch fritters packaged 3 days prior no date mark - operator date marked. **Corrected On-Site** **Warning**
02C-04-5
Intermediate - Proof of required state approved employee training not available 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-13-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food - Employees removed watches. **Corrected On-Site** **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food no hair restraints - operator provided. **Corrected On-Site** **Warning**
13-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metal platter in panko bin no handle - operator removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oils and dressings not labeled. **Warning**
02D-01-5
23
Jul 15, 2024
Routine - Food
No violations found.
100
May 15, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. One dented can of pine apple juice in storage. Removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-15: Dented can whole hearts of Palm **Admin Complaint**
01B-01-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-05-15: Same. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-05-15: Same. **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. High temperature dish machine added in kitchen **Warning** - From follow-up inspection 2024-05-15: Same. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in pantry cooler **Repeat Violation** **Warning** - From follow-up inspection 2024-05-15: Same. **Time Extended**
08B-39-4
61
Mar 14, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
37
Dec 11, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine - From follow-up inspection 2023-12-11: **Time Extended**
16-37-1
90
Dec 8, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. Two dented cans of pineapple in dry storage
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cut cabbage in reach in cooler drawer Raw salmon over cooked steak pin wheels in walk in cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (64F - Cold Holding); sliced tomatoes (60 - Cold Holding); cheddar cheese (60F - Cold Holding); roast beef (57F - Cold Holding); raw beef (50F - Cold Holding); chicken (45F - Cold Holding); duck (45F - Cold Holding); reach in cooler drawers under cook line. Not prepped or portioned. Placed in unit less than four hours ago. Food items placed in walk in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers
08B-39-4
55
Feb 24, 2023
Routine - Food
No violations found.
100
Feb 23, 2023
Routine - Food
6 critical violations. 4 major violations. 1 minor violation.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk-in cooler #2 a deep covered container with ,Marinara sauce at 12:27pm(63°F cooling) per operator product cooling since yesterday, Product did not cool to 41°F within 6 hours. Operator discarded. See Stop Sale
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw fish stored above a container with cooked corn inside walk-in cooler #1. A container with raw shell eggs stored above a container with pickles inside walk-in cooler #2. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation Observed a container with cheese sauce 02/15, Caesar dressing 2/14, garlic butter 2/15. Per operator products prepared and stored for longer than 7 days Operator discarded . See stop sale. **Repeat Violation** **Admin Complaint**
01B-24-5
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 41 degrees Fahrenheit within 6 hours. Observed inside walk-in cooler #2 a deep covered container with ,Marinara sauce at 12:27pm(63°F cooling) per operator product cooling since yesterday, Product did not cool to 41°F within 6 hours. Operator discarded. See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside multiple coolers on cook line Under grill, raw burger 48°F cold Holding, cheese 48°F cold Holding, cooked chicken 48°F cold Holding, cooked pasta 48°F cold Holding , hotdogs 48°F cold Holding // across from stovetop ham 58°F cold Holding, tuna salad 48°F cold Holding, coleslaw 42°F cold Holding cooked carrots 50°F cold Holding, cooked asparagus 50°F cold Holding // across from fryer , cooked broccoli 51°F cold Holding, butter 51°F cold Holding Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator decided to use time as a public health control form and timed marked products for the remaining time of 2 hours. Emailed Time control form to operator, operator printed **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. Observed a double pan with Marinara sauce 120°F hot Holding stored on steam table Per operator product stored for approximately 2 hours. Operator moved to stovetop for reheating **Corrective Action Taken**
03B-01-6
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 - 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 - 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
Intermediate - Spray bottle containing toxic substance( sanitation ) not labeled. Advised operator to label bottles **Corrective Action Taken**
41-17-4
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. Several bags with mahi. Advised operator to remove fish from bag **Corrective Action Taken**
06-09-1
26
Dec 20, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The Wanderers Club last inspected?
The most recent health inspection at The Wanderers Club on file is from Apr 8, 2026. The public record contains 17 inspections in total.
What is the most common violation at The Wanderers Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at The Wanderers Club.
How does The Wanderers Club compare to other restaurants in Wellington?
The Wanderers Club most recently scored 78 out of 100, which is higher than the Wellington average of 71.
Has The Wanderers Club's inspection record improved over time?
No. Recent inspections at The Wanderers Club have averaged around six violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at The Wanderers Club 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 The Wanderers Club inspected?
Based on the inspection history on file, The Wanderers Club is inspected around five times per year on average.
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