Wunderbar
Last inspected: Feb 17, 2026
50
Score
The health department has logged 10 inspections at Wunderbar, the earliest from 2023. Inspectors last stopped by on Feb 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around seven violations to closer to three violations per visit over the last few inspections.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded two times.
Restaurants in Davie average 79, so Wunderbar trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
50
Aug 27, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
78
Apr 28, 2025
Routine - Food
No violations found.
100
Apr 4, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 00ppm after several attempts.
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in kitchen - raw shrimp (not commercially packaged) stored over ready to eat Austrian pancakes. Employee stored correctly. **Corrected On-Site**
08A-02-6
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. Observed at reach in refrigerator across from grill - sausage loaf (leberkase) (45F - Cold Holding) as per employee item held out of temperature overnight. Item not portioned or prepared today. Observed at flip top cooler next to grill - wings (51F - Cold Holding) as per employee item held out of temperature overnight. Item not portioned or prepared today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in refrigerator across from grill - sausage loaf (leberkase) (45F - Cold Holding) as per employee item held out of temperature overnight. Item not portioned or prepared today. Observed at flip top cooler next to grill - wings (51F - Cold Holding) as per employee item held out of temperature overnight. Item not portioned or prepared today. See stop sale.
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at bar - operator glued sing. **Corrected On-Site**
31B-04-4
52
Aug 9, 2024
Complaint Full
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes salad (112F - Hot Holding) per employee food hot held less than 2 hours, reheated on the stove to 167F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lower shelf of one door freezer in cook line. Two doors oven in cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Two garbage bins blocking sinks in cook line, employee removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Serving spoon inside sink, in cook .ine, manager removed. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Soap dispenser not working- in front of coffee station.
31B-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop inside mop sink, employee removed to be wash. **Corrected On-Site**
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen area
22-20-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Cooking pans on soiled shelf, under stove.
24-06-4
Basic - Equipment in poor repair. Under stove shelf, substantial building up of rust.
14-11-5
Basic - Floor soiled/has accumulation of debris. Entrance of walk in cooler, food debris and black like substance
36-73-4
Basic - Floor tiles missing and/or in disrepair. Broken tiles below hand wash sink in dish ware area.
36-17-5
Basic - Hole in or other damage to wall. Broken frame, entrance from-outdoor dining area .
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching flour, employee removed. **Corrected On-Site**
10-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table in cook line, manager removed. **Corrected On-Site**
21-09-4
37
Apr 24, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Bar area- bucket with customer receipts inside sink, employee removed. **Corrected On-Site** Priority: Intermediate
31A-09-4
Basic - Observed: Soiled dry wiping cloth in use. Several cloth on prep tables and storage rack, employee removed **Corrected On-Site** Priority: Basic
21-10-4
86
Apr 3, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
45
Jan 23, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over ready to eat cheese. Operator rearranged for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork. Operator rearranged for proper storage. **Corrected On-Site**
08A-20-5
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. Observed raw chicken in zip lock bag over raw pork. Operator rearranged for proper storage. **Corrected On-Site**
08A-17-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
29-34-4
Intermediate - Squeeze bottle containing toxic substance not labeled. Soap. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Observed gasket torn on reach in cooler door.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on cookline.
22-08-4
45
Jun 27, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Wiping Cloths Properly Used and Stored
FL-41
86
Apr 4, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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. Provided operator with reporting responsibilities documentation. **Corrective Action Taken**
11-26-1
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Dish machine uses chlorine. Observed Test strips quaternary.
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink in dish machine area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Reuse of single-service or single-use articles. Cook line cold holding unit- observed 2 ounce single service container inside coleslaw. Operator removed container. **Corrected On-Site**
25-32-4
Basic - Soiled dry wiping cloth in use. Main kitchen prep table at expo line- observed soiled wiping cloth on prep table. Operator removed wiping cloth. **Corrected On-Site**
21-10-4
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs hanging on salamander handle. Operator removed tongs. **Corrected On-Site**
10-20-4
64
Frequently Asked Questions
When was Wunderbar last inspected?
The most recent health inspection at Wunderbar on file is from Feb 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Wunderbar?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Wunderbar.
How does Wunderbar compare to other restaurants in Davie?
Wunderbar most recently scored 50 out of 100, which is lower than the Davie average of 79.
Has Wunderbar's inspection record improved over time?
Yes. Recent inspections at Wunderbar have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Wunderbar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Wunderbar inspected?
Based on the inspection history on file, Wunderbar is inspected around three times per year on average.
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