CMX WELLINGTON CASK AND SHAKER

Name: CMX WELLINGTON CASK AND SHAKER
Address: 10312 W FOREST HILL BLVD STE 300, WELLINGTON, FL, 33414, US
Rating: 77

10312 W FOREST HILL BLVD STE 300, WELLINGTON, FL 33414

License #6021577

77 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CMX WELLINGTON CASK AND SHAKER in WELLINGTON currently holds an InspectFL Health Score of 77 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 20 total violations — 11 critical, 1 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[01B-02-5] 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 flip top cooler near fryer: bottled ranch dressing with buttermilk (53F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. See stop sale.
[35A-03-4] Dead roaches on premises. 1 dead roach observed under triple sink of kitchen. Operator cleaned and sanitized.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near fryer: bottled ranch dressing with buttermilk (53F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. See stop sale.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle raw chicken nuggets then handled bag with French fries and clean pan to prepare cooked chicken; no hand wash. Operator dumped cooked chicken and advised chef to change pans and employee washed hands.

Administrative complaint recommended
[12A-25-4] 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 wiped beard with hand and without washing hands employee handled clean and sanitized utensils, discussed with operator employee washed hands.
[35A-02-7] Live, small flying insects found At bar approximately 10 live flying insects landing on sealed bottles of syrups and hand washing sink, discussed with operator to eliminate flying insects and clean and sanitize areas.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table house made chili (97F - Hot Holding); house made cheese sauce (114F - Hot Holding) per operator product prepared on stove top and hot held in steam table for approximately 1 hour, discussed with operator who moved products to stove to reheat to 165+F.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen unlabeled spray bottles of cleaning solution, discussed with operator label all bottles.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of cooler to left of deep fryers soiled with accumulation food debris in the bottom, discussed with operator to clean and sanitize.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Exterior dish washer soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating, actively preparing and selling food products with expired DBPR license, discussed with operator to renew license.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards grooved and no longer cleanable at both reach in coolers, discussed with operator to repair or replace.

Community reaction

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Community pulse