Tulum Mexican Cuisine
Last inspected: Sep 26, 2025
55
Score
Tulum Mexican Cuisine appears in inspection records 10 times, starting in 2022. On Sep 26, 2025, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Tulum Mexican Cuisine's latest score of 55 falls below the Wellington average of 71. The inspection history reads as standard for a restaurant of this size.
10
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Sep 26, 2025
Food-Licensing Inspection
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Live, small flying insects found At bar area approximately 12 small flying insects landing on bar counter and shelves with bottles of alcohol and wine glasses. **Admin Complaint**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Queso 50F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour - operator left out on counter. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink- at bar handwashing sink. **Warning**
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- at bar handwashing sink. **Warning**
31B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board- operator removed. **Warning**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees- at bar handwashing sink. **Warning**
31B-04-4
55
Aug 21, 2025
Routine - Food
7 critical violations. 1 major 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. Walk in cooler Deep covered container with Chicken soup at 3:03 pm (48F cooling) since yesterday., Product did not cool to 41F within 6 hours. See stop sale **Warning**
03D-02-5
High Priority - Employee touched soiled pants/ clothes and then engaged in food preparation without washing hands. Employee washed hands **Corrected On-Site** **Warning**
12A-28-4
High Priority - Live, small flying insects found Observed approximately 3 live small flying insects flying around unpeeled raw onions on dry storage. Operator killed and sanitized area. **Corrected On-Site** **Warning**
35A-02-7
High Priority - Raw animal food (chicken) stored in top portion of make table over ready-to-eat food ( spinach)in bottom portion of make table - no complete physical barrier between top and bottom. Flip top cooler cook line. Operator stored properly **Corrected On-Site** **Warning**
08A-13-5
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. Walk in cooler Deep covered container with Chicken soup at 3:03 pm (48F cooling) since yesterday., Product did not cool to 41F within 6 hours. See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Two squeeze bottles with Sour cream 70F cold holding, chipotle sauce made with chicken stock70F cold holding . Per operator product stored for approximately 1 hour. Per operator products not prepared or portioned today Operator moved to walk in freezer **Corrective Action Taken** **Warning**
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 Cooked corn 109F hot holding, Per operator stored for approximately 1 hour. Operator moved to reheat to 165F ++ **Corrective Action Taken** **Warning**
03B-01-6
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/. Observed a new server station with soda dispenser and an ice machine on hallway between bar and bathrooms. No hand washing sink observed **Warning**
51-16-7
32
Dec 12, 2024
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over raw beef- operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged mahi bearing label to relive from packing before thaw not removed- see stop sale.
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by cookline handwash sink - operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. At storage area near kitchen - unlabeled yellow chemical spray bottle - operator labeled. **Corrected On-Site**
41-17-4
Basic - Commercially processed reduced oxygen packaged mahi bearing label to relive from packing before thaw not removed- see stop sale.
06-09-1
Basic - Dead roaches on premises. At chemical storage closet approximately one dead roach on the floor- operator removed and sanitized the area. **Corrected On-Site**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation- at cookline.
13-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. At reach in Cooler at cookline- in use avocados with stickers still attached - educated operator employee removed. **Corrected On-Site**
08B-39-4
50
Oct 24, 2024
Routine - Food
6 critical violations. 3 major violations. 1 minor violation.
View 10 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 touched glasses on face then touched clean cutting board; no hand wash. Employee washed hands. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler: raw chicken stored over tortilla. Advised operator to store properly. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer: Portioned Raw chicken stored above portioned raw steak. Operator stored properly. **Corrected On-Site**
08A-17-6
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 walk in cooler: house made tomato sauce (46F - Cold Holding) As per operator, prepared yesterday and stored overnight in walk in cooler. Not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: house made tomato sauce (46F - Cold Holding) As per operator, prepared yesterday and stored overnight in walk in cooler. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400+ppm). Operator manually corrected to Quaternary 200ppm. **Corrected On-Site**
41-18-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chorizo cooked 2 days prior not date marked. Operator date marked. **Corrected On-Site**
02C-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk in cooler: Milk opened 2 days prior not date marked. Operator date marked. **Corrected On-Site**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: pico de gallo (46F at 2:30pm; 46F at 3:14pm- Ambient Cooling) As per operator, cooling since 5 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Item stored in tightly covered container, in large quantity. Operator uncovered and moved to quick chill. **Corrective Action Taken**
03D-15-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator primed; dishwasher (Chlorine 100ppm) **Corrected On-Site**
16-55-4
29
Mar 27, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black refrigerator unit **Warning** - From follow-up inspection 2024-03-27: **Time Extended**
05-09-4
95
Mar 26, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
52
Dec 12, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling) in walk in cooler. Not prepped or portioned today. In unit since 12/10. Rice in large container covered. Food did not reach 41F within 6 hours.
03D-02-5
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. cooked rice (47F - Cooling) in walk in cooler. Not prepped or portioned today. In unit since 12/10. Rice in large container covered. Food did not reach 41F within 6 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); in flip top cooler on cook one. Not prepped or portioned. In unit less than four hours. Removed and placed in bottom of cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
16-37-1
Basic - Stored food not covered. Desserts in freezer chest **Corrected On-Site**
08B-12-5
55
Apr 13, 2023
Complaint Full
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Handwash sink used for purposes other than handwashing. Cloths stored in hand sink at bar Iced tea nozzles in beverage station hand sink
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to ice machine
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar hand sink water 79F
27-16-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black reach in refrigerator on cook line
05-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line reach in coolers Vents at dish machine area. Vents at kitchen entry door way
36-34-5
Basic - Floor soiled/has accumulation of debris. Walk in cooler
36-73-4
Basic - Food stored on floor. Food boxes stored on floor in walk in freezer
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer chest at bar
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container at dry storage rack at end of cook line
02D-01-5
50
Jan 11, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
52
Sep 1, 2022
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored( raw salmon )over/not properly separated from ready-to-eat food.( jalapeño) inside flip top cooler on cook line. Operator stored properly **Corrected On-Site**
08A-05-6
High Priority - Container of aspirin improperly stored.above clean utensils and containers with flour on kitchen area. Operator removed **Corrected On-Site**
41-07-4
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 2 deep covered containers inside walk-in cooler with Cooked rice at 12:15pm( 45-48°f cooling) per operator product cooling since yesterday. Product did not cooled to 41°F within 6 hours . Operator discarded. See Stop Sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 2 deep covered containers inside walk-in cooler with Cooked rice at 12:15pm( 45-48°f cooling) per operator product cooling since yesterday. Product did not cooled to 41°F within 6 hours . Operator discarded. See Stop Sale. **Repeat Violation** **Admin Complaint**
03D-02-5
Intermediate - No running water ( 81°F)at second hand washing sink located outside liquor room by cook line. And on second hand washing sink ( 87°F ) at bar area.
27-09-4
Intermediate - Water pressure lacking for hot water side at second hand washing sink outside liquor room by cook line .
27-17-4
Basic - Buildup of food debris/soil residue on outside plastic containers with Black beans, sugar , flour, salt.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Right across from dishwasher area
36-34-5
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. Operator removed **Corrected On-Site**
06-09-1
Basic - Ice scoop handle in contact with ice at bar area Operator removed **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Stored food not covered. Ice trays for customer drinks stored inside reach in freezer not covered. Operator removed **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Bottles of margarine // oil stored on floor.right outside Operator stored properly **Corrected On-Site** **Repeat Violation**
08B-38-4
33
Frequently Asked Questions
When was Tulum Mexican Cuisine last inspected?
The most recent health inspection at Tulum Mexican Cuisine on file is from Sep 26, 2025. The public record contains 10 inspections in total.
What is the most common violation at Tulum Mexican Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Tulum Mexican Cuisine.
How does Tulum Mexican Cuisine compare to other restaurants in Wellington?
Tulum Mexican Cuisine most recently scored 55 out of 100, which is lower than the Wellington average of 71.
Has Tulum Mexican Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Tulum Mexican Cuisine have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tulum Mexican Cuisine 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 Tulum Mexican Cuisine inspected?
Based on the inspection history on file, Tulum Mexican Cuisine is inspected around three times per year on average.
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