White Horse Catering
Last inspected: Mar 12, 2026
86
Score
Inspectors have visited White Horse Catering 15 times, with records going back to 2023. The latest inspection on file is from Mar 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to six violations per visit.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded four times.
That puts the facility ahead of the local pack: the average Wellington restaurant scores 71. Nothing in the record is alarming, but there's room to improve.
15
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. At buffet line displayed multiple food products not properly protected from contamination from consumers, discussed with operator to place sneeze guard in front of food products. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-12: At buffet omelette ingredients and granola no cover, no sneeze guard. Operator provided sneeze guard. **Admin Complaint** **Corrected On-Site**
08B-02-4
86
Mar 11, 2026
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
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. In reach in cooler cooked pasta (56F - Cold Holding ) ; cooked broccoli (54F - Cold Holding) per operator product not portioned or prepared today and held in unit for more than 12 hours, discussed with operator see stop sale. **Warning**
01B-02-5
High Priority - Displayed food not properly protected from contamination. At buffet line displayed multiple food products not properly protected from contamination from consumers, discussed with operator to place sneeze guard in front of food products. **Repeat Violation** **Admin Complaint**
08B-02-4
High Priority - Live, small flying insects found Approximately 4 small live flying insects on speed rack at cook line . Approximately 1 small live flying insect on shelf with deli paper on cook line. Approximately 3 small live flying insects on clean and sanitized plastic food bins at cook line. Approximately 7 small live flying insects on electrical cords from ceiling in kitchen. Approximately 5 small live flying insects on food prep tables throughout kitchen. Approximately 1 small live flying insect on meat slicer at preparation area. Approximately 5 small live flying insects landing on speed rack with plastic wrapped trays of bread and cookies next to walk in cooler. Approximately 1 small live flying insect on coffee maker in kitchen next to server expo. Approximately 1 small live flying insect on window sill by managers office. Approximately 12 small live flying insects on ceiling tiles throughout kitchen. Approximately 3 small live flying insects landing on hot holding cabinet with food products inside. Discussed with operator eliminate all live flying insects and clean and sanitize areas. **Repeat Violation** **Warning**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked pasta (56F - Cold Holding ) ; cooked broccoli (54F - Cold Holding) per operator product not portioned or prepared today and held in unit for more than 12 hours, discussed with operator 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. In walk in cooler egg salad (52F - Cooling) at 10:20 since 8:35 to 52F at 10:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator to move product to shallow Pans to allow faster air flow cooling. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment missing time is a public health control form, emailed form and discussed with operator to print and fill form. **Repeat Violation** **Admin Complaint**
03F-10-5
Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Employee using electric bug stunning device not designed to retain insects. Discussed other operator to discontinuing use of device in kitchen. **Corrected On-Site** **Warning**
35B-06-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink next to combi oven leaking water onto floor, discussed with operator to repair. **Warning**
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator to correct to 200ppm. **Warning**
21-08-4
39
Jan 7, 2026
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
High Priority - 2 Live, small flying insects found in kitchen at dish area. 1 Live, small flying insect found in kitchen dry storage area. Advised Operator to eliminate live, small flying insects. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Dented cans present. 4 46oz clam juice/1 #10 can tomato ketchup/1 #10 can black olives See stop sale.
01B-01-4
High Priority - Displayed food not properly protected from contamination. Multiple ready to eat omelet toppings/pastries/individually portioned/plated foods no sneeze guard/no cover/not protected from contamination by customers/environment. Advised Operator to place items under/behind sneeze guards or cover/protect from contamination. **Repeat Violation** **Admin Complaint**
08B-02-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee walked behind bar, put on gloves and began cutting fruit without washing hands, no hand washing sink behind bar. Advised Operator no food preparation to occur without hand washing/sink available and hands to be properly washed prior to donning gloves for food preparation/handling.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Low boy reach in cooler(s) behind buffet; cheese (46F - Cold Holding); opened almond milk (46F - Cold Holding). Operator stated not prepared/portioned today, held in units 2 hours, added to time control to discard within a total of 4 hours. **Corrective Action Taken**
03A-02-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw salmon available on buffet, no consumer advisory. Operator posted consumer advisory at buffet. **Corrected On-Site**
02B-02-5
Intermediate - Hand wash sink missing in ware-washing area at end of buffet at smoothie station or food preparation area behind packaged drink only bar. Operator added hand washing sink to ware-washing area and excluded food preparation from behind package drink only bar. **Corrected On-Site**
31A-07-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to Operator, advised to complete.
03F-10-5
35
Mar 13, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. At Buffett; displayed bread/omelet toppings/cut fruit/cheese/yogurt/butter no cover, no sneeze guard. Advised Operator to cover/install sneeze guard. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-13: At Buffett; displayed bread/omelet toppings/cut fruit/cheese/yogurt/butter no cover, no sneeze guard. Advised Operator to cover/install sneeze guard. **Admin Complaint**
08B-02-4
High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 8 live, small flying insects in kitchen flying around/landing on clean prep tables/clean equipment/clean utensils. Advised Operator to eliminate live, small flying insects. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-13: Approximately 3 live, small flying insects in kitchen on ceiling/hood vent. Advised Operator to eliminate live flying insects. **Admin Complaint**
35A-02-7
74
Mar 12, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Displayed food not properly protected from contamination. At Buffett; displayed bread/omelet toppings/cut fruit/cheese/yogurt/butter no cover, no sneeze guard. Advised Operator to cover/install sneeze guard. **Repeat Violation** **Admin Complaint**
08B-02-4
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. Employee touched visibly soiled wiping cloth and then handled clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Live, small flying insects found Approximately 8 live, small flying insects in kitchen flying around/landing on clean prep tables/clean equipment/clean utensils. Advised Operator to eliminate live, small flying insects. **Repeat Violation** **Admin Complaint**
35A-02-7
Basic - Soiled dry wiping cloth in use on cook line prep table/cutting board. Operator removed. **Corrected On-Site** **Warning**
21-10-4
61
Jan 3, 2025
Routine - Food
5 critical violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. At Buffett; displayed bread/omelet toppings/cut fruit/cheese/yogurt/butter no cover, no sneeze guard. Advised Operator to cover. **Warning** - From follow-up inspection 2025-01-03: Same. **Admin Complaint**
08B-02-4
High Priority - - From initial inspection : 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 touched face/wiped nose and then continued handling clean utensils while reheating sauce on stove without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-03: Observed employee touched face then continued handling clean utensils while cooking on stove without washing hands. Advised operator that employee should wash hands. **Admin Complaint** **Admin Complaint**
12A-25-4
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 live, small flying insects in kitchen flying around/landing on clean dishes/cutting boards/walls/ceiling. Advised Operator to eliminate live, flying insects. 2 live small flying insects at buffet flying around/landing in cheese. See Stop Sale. **Admin Complaint** - From follow-up inspection 2025-01-03: 2 flies observed in kitchen; 1 flying around and 1 landing on drying rack in dish washing area. **Admin Complaint**
35A-02-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in; cooked beef (48F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. At reach in cooler; house made beef Demi glacé (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-03: At walk-in: house made marinara (46F - Cooling). As per label and operator, prepared and cooling since yesterday; cooling overnight. Did not reach 41F within 6 hours. House made marinara was cooling in large covered container. See Stop Sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : 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; cooked beef (48F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale. **Warning** - From follow-up inspection 2025-01-03: At walk-in: house made marinara (46F - Cooling). As per label and operator, prepared and cooling since yesterday; cooling overnight. Did not reach 41F within 6 hours. House made marinara was cooling in large covered container. See Stop Sale. **Admin Complaint**
03D-02-5
47
Jan 2, 2025
Routine - Food
10 critical violations. 2 major violations. 1 minor violation.
View 13 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; cooked beef (48F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale. **Warning**
03D-02-5
High Priority - Displayed food not properly protected from contamination. At Buffett; displayed bread/omelet toppings/cut fruit/cheese/yogurt/butter no cover, no sneeze guard. Advised Operator to cover. **Warning**
08B-02-4
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 touched face/wiped nose and then continued handling clean utensils while reheating sauce on stove without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-25-4
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. Employee touched broom and dust pan while sweeping floor and then continued preparing food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-29-4
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). Advised Operator to manually sanitize dishes in triple sink until machine repaired and able to sanitize properly. **Warning**
22-57-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 live, small flying insects in kitchen flying around/landing on clean dishes/cutting boards/walls/ceiling. Advised Operator to eliminate live, flying insects. 2 live small flying insects at buffet flying around/landing in cheese. See Stop Sale. **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over canned/bottled drinks. At walk-in cooler; raw salmon stored over bottled water. Operator moved raw salmon. **Corrected On-Site** **Warning**
08A-11-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 live small flying insects at buffet flying around/landing in cheese. See Stop Sale. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in; cooked beef (48F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. At reach in cooler; house made beef Demi glacé (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler; house made beef Demi glacé (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance (all purpose cleaning chemical) not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler; cooked pastrami (57F - Cooling 10:20/56F 11:15am). Operator stated cooling since 8am, at this rate will not reach 41F within 6 hours, moved to walk-in to facilitate faster cooling. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Employee eating while preparing food. Employee eating food on cook line while reheating food in oven. Operator discussed with employee who stopped eating on cook line. **Corrected On-Site** **Warning**
12B-01-4
17
Feb 9, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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. See stop sale. No time mark on food items prepared to be placed in buffet. Operator began implemented time mark. **Corrective Action Taken** - From follow-up inspection 2024-02-09: No time mark on some food items on the buffet line such as hot box. Operator time stamped. **Admin Complaint** **Corrected On-Site**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labelled with yellow chemical on cook line. Operator removed to be labelled. **Corrective Action Taken** - From follow-up inspection 2024-02-09: Same. **Time Extended**
41-17-4
78
Feb 8, 2024
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
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 Double door stainless steel reach in cooler: cooked pasta (46F - Cold Holding); egg salad (46F- cold holding); smoked salmon (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. 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. At coffee station: ; whole milk (51F - Cooling); almond milk (65F - Cooling); oat milk (53F - Cooling) As per operator, portioned at 8am,more than 4 hours. Item did not cool to 41F within 4 hours. Item was sitting out on table at coffee station at room temperature. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door stainless steel reach in cooler: cooked pasta (46F - Cold Holding); egg salad (46F- cold holding); smoked salmon (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale.
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. See stop sale. No time mark on food items prepared to be placed in buffet. Operator began implemented time mark. **Corrective Action Taken**
03F-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. At coffee station: ; whole milk (51F - Cooling); almond milk (65F - Cooling); oat milk (53F - Cooling) As per operator, portioned at 8am,more than 4 hours. Item did not cool to 41F within 4 hours. Item was sitting out on table at coffee station at room temperature. See stop sale.
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At single glass door hot box: cooked baby Pak Choi (93F - Hot Holding) As per operator item was cooked 30 minutes prior. Operator proceeded to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labelled with yellow chemical on cook line. Operator removed to be labelled. **Corrective Action Taken**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior section of ice machine soiled.
22-20-5
41
Jan 3, 2024
Routine - Food
2 critical violations. 8 major violations. 4 minor violations.
View 14 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came from restroom, washed hands in food prep sink with no soap and wiped hands on pants. Advised operator to have employee wash hands. Emile washed hands in handwash sink **Corrected On-Site**
12A-11-4
High Priority - Toxic substance/chemical improperly stored. At clean dish rack near prep area: Can of spray paint stored above clean pans. Operator removed. **Corrected On-Site**
41-10-4
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 and operator printed during inspection **Corrected On-Site**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Double door stainless steel cooler on cookline: pancake batter (66F at 9:50am; 52F at 11:02am- Cooling) cooling since an hour and 50 mins ago. At current rate of cooling of cooling, item would not cool to 41F in a total of 4 hours. Operator discarded. **Corrected On-Site**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near dish wash area in kitchen blocked by rolling tray. Operator unblocked. **Corrected On-Site**
31A-09-4
Intermediate - No handwash sink for employees. No hand wash station at bar outside main kitchen; coffee dispensing area; smoothie make bar; bar area near store Operator implemented a mobile hand wash station at all areas. **Corrected On-Site**
31A-12-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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 the operator and printed during inspection. All new hires signed during the inspection **Corrected On-Site**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For both hot and cold buffet area, no written procedure for TPHC. Emailed form to operator, operator implemented. **Corrected On-Site**
03F-10-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed and printed during the inspection **Corrected On-Site**
02B-02-5
Basic - No handwashing sign provided at a hand sinks used by food employees- throughout the kitchen Advised operator to post signs
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in produce cooler: Boxes of unwashed mushrooms over prepped onion, zucchini noodles. Advised operator to store properly. **Corrective Action Taken**
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium solution at cook line was 0ppm. Operator changed to one of 200ppm. **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. At bar near store, sanitizing bucket stored on floor. Operator removed. **Corrected On-Site**
21-38-4
27
Oct 19, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-10-18: **Time Extended** - From follow-up inspection 2023-10-19: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-10-18: **Time Extended** - From follow-up inspection 2023-10-19: **Time Extended**
50-09-4
86
Oct 18, 2023
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. At kitchen-area- approximately 150 rodent droppings on prep tables and prep counters, inside reach in coolers, under the floor near cook line area, on flat top grill- on clean plates and dishes by clean dish rack area, along dishmachine counter. **Admin Complaint** - From follow-up inspection 2023-10-18: Observed approximately 1 rodent dropping on stove top- approximately 3 rodent droppings on floor under prep counter- approximately 3 rodent droppings under dry storage area on floor- operator removed and sanitized area. **Admin Complaint**
35A-04-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-10-18: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-10-18: **Time Extended**
50-09-4
74
Oct 17, 2023
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. At kitchen-area- approximately 150 rodent droppings on prep tables and prep counters, inside reach in coolers, under the floor near cook line area, on flat top grill- on clean plates and dishes by clean dish rack area, along dishmachine counter. **Admin Complaint**
35A-04-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
67
Feb 10, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above milk, raw cold smoke salmon over sauerkraut, raw bacon over cut carrots Operator stored properly all products **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box #1, cooked salmon 119° hot holding, Hot box #2, cooked asparagus 120°F hot Holding Per operator products stored for approximately 2 hours. Operator moved products to oven to reheat 165°F + **Corrective Action Taken**
03B-01-6
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
Basic - Several plastic bottles of water and soda stored on floor throughout the restaurant. Advised operator to stored at least 6" from the floor **Corrective Action Taken**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of avocados over cut cabbage inside produce cooler Operator stored properly **Corrected On-Site**
08B-17-4
55
Jan 4, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
82
Frequently Asked Questions
When was White Horse Catering last inspected?
The most recent health inspection at White Horse Catering on file is from Mar 12, 2026. The public record contains 15 inspections in total.
What is the most common violation at White Horse Catering?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at White Horse Catering.
How does White Horse Catering compare to other restaurants in Wellington?
White Horse Catering most recently scored 86 out of 100, which is higher than the Wellington average of 71.
Has White Horse Catering's inspection record improved over time?
No. Recent inspections at White Horse Catering have averaged around six violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at White Horse Catering 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 White Horse Catering inspected?
Based on the inspection history on file, White Horse Catering is inspected around five times per year on average.
Nearby Restaurants