Wycliffe Golf and Country Club Main Dining Room
Last inspected: Mar 20, 2026
100
Score
Public records show 11 inspections at Wycliffe Golf and Country Club Main Dining Room stretching back to 2022. The newest entry in the record is dated Mar 20, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
Wycliffe Golf and Country Club Main Dining Room's latest score of 100 sits above the Wellington average of 71. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
No violations found.
100
Mar 19, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stop top 2 drawer cooler// hotdogs (52F - Cold Holding); raw chicken (50F - Cold Holding); raw salmon (50F - Cold Holding). Per operator, foods not prepped or portioned today; foods out of temperature for approximately 3 hours. Operator put ice bags on foods to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in clean dish rack in kitchen. Employee properly stored. **Corrected On-Site** **Warning**
24-05-4
82
Oct 24, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
61
Mar 5, 2025
Routine - Food
No violations found.
100
Feb 25, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
47
Dec 26, 2024
Routine - Food
No violations found.
100
Oct 25, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Observed Sous vide Short rib set at 130F in unit for almost 24 hours per chef. See stop sale **Warning**
03G-14-5
Intermediate - Spray bottle containing toxic substance not labeled. In chemical storage **Warning**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut watermelon (46F - Cooling) at 10:27 am to 46F at 10:57 am since 9:30 am In Walk in cooler. Covered in plastic. Removed and placed in smaller pans **Corrective Action Taken** **Warning**
03D-15-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados in salad station contain stickers **Warning**
08B-39-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Next to triple sink **Warning**
42-01-4
64
Feb 9, 2024
Routine - Food
6 critical violations.
View 6 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee cutting peppers for salad with bare hands . Stop sale issue . Employee discarded food. Employee washed hands and putting gloves on hands. **Corrected On-Site**
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...gazpacho date marked 2/2/24, white fish salad 2/1/24 in walk in cooler . Stop sale issue. Employee discarded food. **Corrective Action Taken**
02C-01-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination...borscht area, home fries area.
08B-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...gazpacho date marked 2/2/24, white fish salad 2/1/24 in walk in cooler . .. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee cutting peppers for salad with bare hands .
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding beef wonton 113°-133° in alto shame hot box being held 2 hours . Employee reheated again over 165° **Corrective Action Taken**
03B-01-6
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions....provided employee health policy form
11-02-5
41
Aug 4, 2023
Routine - Food
No violations found.
100
Feb 16, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Old labels stuck to food containers after cleaning. Observed in dish room. Operator had labels removed. **Corrected On-Site**
16-46-4
95
Jul 29, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed build up on the interior chute.
22-20-5
95
Frequently Asked Questions
When was Wycliffe Golf and Country Club Main Dining Room last inspected?
The most recent health inspection at Wycliffe Golf and Country Club Main Dining Room on file is from Mar 20, 2026. The public record contains 11 inspections in total.
How does Wycliffe Golf and Country Club Main Dining Room compare to other restaurants in Wellington?
Wycliffe Golf and Country Club Main Dining Room most recently scored 100 out of 100, which is higher than the Wellington average of 71.
Has Wycliffe Golf and Country Club Main Dining Room's inspection record improved over time?
Results have been roughly steady. Inspections at Wycliffe Golf and Country Club Main Dining Room have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Wycliffe Golf and Country Club Main Dining Room 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 Wycliffe Golf and Country Club Main Dining Room inspected?
Based on the inspection history on file, Wycliffe Golf and Country Club Main Dining Room is inspected around three times per year on average.
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