Wolfgang Puck Kitchen + Bar
Last inspected: Dec 11, 2025
82
Score
The health department has logged 14 inspections at Wolfgang Puck Kitchen + Bar, the earliest from 2022. The most recent visit was on Dec 11, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around three violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded six times in the inspection record.
The city-wide average is 80, putting Wolfgang Puck Kitchen + Bar squarely in typical territory. There isn't much in the file that would give a customer pause.
14
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 11, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dish machine drain pipe than 1 inch to flood rim in floor drain - From follow-up inspection 2025-12-11: **Time Extended**
29-44-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in cook line area **Repeat Violation** - From follow-up inspection 2025-12-11: **Time Extended**
14-09-4
82
Dec 9, 2025
Complaint Full
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. heated to 165F then placed in steam table at 11am. meatballs (108F - Cold Holding) Operator moved to stove to reheat to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove in cook line area. Operator states items were placed in cooler at 11am and taken out from walk in cooler and all items temped below 41F. Operator placed items in freezer to rapidly chill Alfredo sauce (51F - Cold Holding); cooked mushrooms (50F - Cold Holding); butter (56F - Cold Holding); Gruyére (51F - Cold Holding); garlic in oil (52F - Cold Holding); cooked carrots (46F - Cold Holding) Recheck- butter 32F; Alfredo 32F; garlic in oil 33F; cooked carrots 40F; cooked mushrooms 30F; Gruyére 28F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects found 1 live fly on lid to fruit caddy in bar area. Operator had employee take lid back to be washed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hot water sanitizing dish machine 156F at dish level. Operator set up 3 compartment sink. **Corrective Action Taken**
22-49-4
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dish machine drain pipe than 1 inch to flood rim in floor drain
29-44-4
Intermediate - No soap provided at handwash sink. Hand wash sink in bar area. Operator supplied soap. **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in cook line area **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack
24-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples and grapes stored over French onion soup in produce cooler. Operator corrected shelves. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with black mold like substance in dish machine area under sprayer sink. Employee cleaned during inspection. **Corrected On-Site**
36-27-5
35
Nov 6, 2025
Routine - Food
No violations found.
100
Nov 3, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by pizza oven in cook line area. Operator states items were moved from walk in cooler to reach in cooler at 11am. Per manager no temperatures have been taken toady. See stop sale. Alfredo sauce (48F - Cold Holding); goat cheese (53F - Cold Holding); blanched garlic (50F - Cold Holding); Gruyére cheese (51F - Cold Holding); roasted tomato (48F - Cold Holding); cooked carrots (50F - Cold Holding) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-11-03: In reach in cooler across from pizza oven since 11am. Per manager there is no documented temperature monitoring. Butter 48F Roasted tomatoes 47F Blanched garlic 51F Goat cheese 46F Alfredo 54F **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo sauce (48F - Cold Holding); goat cheese (53F - Cold Holding); blanched garlic (50F - Cold Holding); Gruyére cheese (51F - Cold Holding); roasted tomato (48F - Cold Holding); cooked carrots (50F - Cold Holding) **Warning** - From follow-up inspection 2025-11-03: In reach in cooler across from pizza oven since 11am. Per manager there is no documented temperature monitoring. Butter 48F Roasted tomatoes 47F Blanched garlic 51F Goat cheese 46F Alfredo 54F **Admin Complaint**
01B-02-5
74
Oct 30, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored above shredded mozzarella in pizza reach in cooler. Operator corrected shelves. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Live, small flying insects found 1 live fly on sifter in flour container. Operator removed sifter to be washed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by pizza oven in cook line area. Operator states items were moved from walk in cooler to reach in cooler at 11am. Per manager no temperatures have been taken toady. See stop sale. Alfredo sauce (48F - Cold Holding); goat cheese (53F - Cold Holding); blanched garlic (50F - Cold Holding); Gruyére cheese (51F - Cold Holding); roasted tomato (48F - Cold Holding); cooked carrots (50F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo sauce (48F - Cold Holding); goat cheese (53F - Cold Holding); blanched garlic (50F - Cold Holding); Gruyére cheese (51F - Cold Holding); roasted tomato (48F - Cold Holding); cooked carrots (50F - Cold Holding) **Warning**
01B-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple grooved cutting boards throughout kitchen. Operator discarded. **Corrected On-Site** **Repeat Violation** **Warning**
14-09-4
Basic - Food stored on floor. Multiple cases of French fries stored on floor in walk in freezer. Operator placed rack under French fries. **Corrected On-Site** **Warning**
08B-38-4
50
Jun 4, 2025
Routine - Food
No violations found.
100
Jun 2, 2025
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner spray can next to aluminum foil at prep area, operator moved chemical. Sanitizer bucket on top of reach in cooler at the end of cooks line, employee placed away from food. **Corrected On-Site**
41-10-4
High Priority - Live, small flying insects found. 1 fly flying around prep area. 1 fly crawling on pork mixture on flat top of cooks line.
35A-02-7
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chicken mixture contaminated by fly.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. olive butter (71F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. olive butter (71F - Cold Holding) item prepped 5/23 sitting at room temperature in prep area and portioned cups at room temperature on cooks line, we stop sale. boiled egg (51F - Cold Holding); chicken (50F - Cold Holding); ranch (51F - Cold Holding); cheese (52F - Cold Holding); tomatoes (53F - Cold Holding)items in reach in cooler on cooks line, operator they had just set up line from walk in cooler, ice was added to all time/temperature control for safety food to rapidly cool down to 41F. Retells were taken no change. kimchi sauce (real butter) (70F - Cold Holding) item sitting at room temperature on cooks line, employee placed item back in reach in cooler. **Corrective Action Taken** **Admin Complaint**
03A-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. Cream behind bar opened 3 days ago, employee labeled. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea urn spout by server station soiled. Multiple cutting boards on cooks line stained. Can opener blade soiled. Interior oven on cooks line under gas stove range.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on Handwash sink in prep area with bleach water no label, operator labeled. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of white substance on shelf in prep area, operator labeled as salt. **Corrected On-Site**
02D-01-5
Basic - Old food stuck to clean dishware/utensils. One pot on clean dish rack with old food still in pot, operator moved to dish area. **Corrective Action Taken**
16-48-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in Wolfgang puck walk in cooler in banquet kitchen. Plate reach in cooler on cooks line gasket and door jam is soiled. Fan guard in walk in cooler soiled. Interior reach in freezer on cooks line soiled.
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler at the beginning of cooks line.
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on storage rack and cooks line with deep cut marks. **Repeat Violation**
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup with no handle in flour bin located in banquet kitchen. (Manager stated flour bin belongs to Wolfgang puck.)
14-01-5
26
Nov 21, 2024
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
May 7, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Reduced oxygen packaged fish, Sous Vide fish **Warning** - From follow-up inspection 2024-05-07: Haccp plan has been received by OPQ **Time Extended**
03G-46-1
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reduced oxygen packaged fish and pork. Sous Vide fish and pork. **Warning** - From follow-up inspection 2024-05-07: Haccp plan has been received by OPQ **Time Extended**
03G-50-1
82
Mar 4, 2024
Routine - Food
7 major violations.
View 7 violations
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. Milk, half and half, cream, cooked rice. Operator dated 3/3. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Reduced oxygen packaged fish, Sous Vide fish **Warning**
03G-46-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzles in bar area **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink in bar area **Warning**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reduced oxygen packaged fish and pork. Sous Vide fish and pork. **Warning**
03G-50-1
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. Claudia B. **Warning**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical spray bottle above 3 compartment sink. Operator discarded. **Corrected On-Site** **Warning**
41-17-4
50
Nov 2, 2023
Routine - Food
No violations found.
100
Oct 27, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers stored over raw pork in walk in cooler. Operator corrected shelves. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (52F - Cold Holding); garlic in oil (52F - Cold Holding); Alfredo sauce (54F - Cold Holding); sliced cooked beef (60F - Cold Holding); salmon (52F - Cold Holding) Operator states the items were stocked into reach in cooler in front of stove a5 cook line approximately 2 hours ago. Operator moved items to walk in freezer to rapidly chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar area. Employee cleaned during inspection **Corrected On-Site**
22-02-4
Intermediate - No running water at hand wash sink in dish machine area.
31A-04-4
Basic - Ice buckets not stored inverted or in a protected manner.
24-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on walls and beer lines in keg cooler. Floors soiled in keg cooler
36-27-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table storing clean silverware. Operator had employee remove drinks. **Corrected On-Site**
12B-07-4
52
Jun 7, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Washing Fruits and Vegetables
FL-42
70
Dec 15, 2022
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 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. Dishwasher handled dirty dishes, then handled clean dishes. Discussed with manager.
12A-13-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink <100ppm. Manager fixed to 200ppm. **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mushrooms (50F - Cold Holding) recheck 46F. Manager moved to walk in cooler to chill. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Manager placed paper towels at sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink in dish area. Manager replaced soap. **Corrected On-Site**
31B-03-4
Basic - Standing water in bottom of two door reach-in-cooler in prep area.
29-49-6
Basic - Employee beverage container on a food preparation table. Employee removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
47
Frequently Asked Questions
When was Wolfgang Puck Kitchen + Bar last inspected?
The most recent health inspection at Wolfgang Puck Kitchen + Bar on file is from Dec 11, 2025. The public record contains 14 inspections in total.
What is the most common violation at Wolfgang Puck Kitchen + Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Wolfgang Puck Kitchen + Bar.
How does Wolfgang Puck Kitchen + Bar compare to other restaurants in The Villages?
Wolfgang Puck Kitchen + Bar most recently scored 82 out of 100, which is about the same as the The Villages average of 80.
Has Wolfgang Puck Kitchen + Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Wolfgang Puck Kitchen + Bar have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Wolfgang Puck Kitchen + Bar 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 Wolfgang Puck Kitchen + Bar inspected?
Based on the inspection history on file, Wolfgang Puck Kitchen + Bar is inspected around five times per year on average.
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