OLI'S FASHION CUISINE

Name: OLI'S FASHION CUISINE
Address: 10610 FOREST HILL BLVD STE 20, WELLINGTON, FL, 33414, US
Rating: 77.9

10610 FOREST HILL BLVD STE 20, WELLINGTON, FL 33414

License #6019717

77.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

OLI'S FASHION CUISINE in WELLINGTON currently holds an InspectFL Health Score of 77.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on December 20, 2025. Across those visits, inspectors documented 20 total violations — 14 critical, 5 major, 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

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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.

Call Back - Admin. complaint recommended
[53B-14-5] 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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: grits (102F - Hot Holding) as per operator stored over 4 hours See stop sale. On stove: roasted peppers (93F - Hot Holding) per operator stored 10 mins At steam table on prep counter: Alfredo sauce (120F - Hot Holding); tomato sauce (120F - Hot Holding); lemon butter (114F - Hot Holding); rice (110F - Hot Holding); black beans (110F - Hot Holding) as per operator, all items stored 1 hour prior; Mini steam table: cooked chicken (122F - Hot Holding) as per operator, stored 1 hour. Operator placed all items to reheat to 165+F.

Administrative complaint recommended
[35A-02-7] Live, small flying insects found. Observed two flies flying around in kitchen; one fly landing on clean glass.
[53B-14-5] 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.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler by fryer: Raw ground beef stored over raw squid. Flip top cooler across ovens: Raw ground sausage stored over raw fish. Operator stored properly.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In Prep Sink: black beans (62F at 2:30pm; 56F at 3:55pm - Cooling) as per employee since 12:00pm. At current rate of cooling, items will not cool from 135F to 41F in a total of 6 hours. Operator placed ice bag in product and placed to quick chill. At flip top cooler by hand wash sink: chopped lettuce (57F at 3:13 pm; 57F at 3:55pm - Cooling); as per employee since 12:00pm; chopped tomatoes (54F at 3:13pm 48F at 3:55pm - Cooling) as per operator since 12:00 pm. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Operator placed ice bag on items and placed to quick chill.
[03F-02-5] 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. Several items at taco station, expo line and middle station identified in the written procedure as a food held using time as a public health control not time marked. As per operator, stored since 3.75 hours, operator discarded.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify several items on menu for example, Shrimp and grits, that contains undercooked eggs.
[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 by fryer: raw shrimp (51F - Cold Holding); shredded cheese (62F - Cold Holding); raw steak (51F - Cold Holding) As per chef stored over 4 hours in unit. Not prepped or portioned today. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: grits (102F - Hot Holding) as per operator stored over 4 hours 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 flip top cooler by fryer:brussel sprouts (62F at 2:59pm - Cooling) as per operator since 10:30am; raw marinated chicken (50F at 2:59pm - Cooling) as per operator since 10:30am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: grits (102F - Hot Holding) as per operator stored over 4 hours See stop sale. On stove: roasted peppers (93F - Hot Holding) per operator stored 10 mins At steam table on prep counter: Alfredo sauce (120F - Hot Holding); tomato sauce (120F - Hot Holding); lemon butter (114F - Hot Holding); rice (110F - Hot Holding); black beans (110F - Hot Holding) as per operator, all items stored 1 hour prior; Mini steam table: cooked chicken (122F - Hot Holding) as per operator, stored 1 hour. Operator placed all items to reheat to 165+F.
[41-10-4] Toxic substance/chemical improperly stored. At server station: Chemical cleaner stored over bread. Server stored properly.
[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. Observed served touch face then handled clean glass of raspberries; no hand wash. Server washed hands.
[03D-06-5] 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 flip top cooler by fryer:brussel sprouts (62F at 2:59pm - Cooling) as per operator since 10:30am; raw marinated chicken (50F at 2:59pm - Cooling) as per operator since 10:30am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by fryer: raw shrimp (51F - Cold Holding); shredded cheese (62F - Cold Holding); raw steak (51F - Cold Holding) As per chef stored over 4 hours in unit. Not prepped or portioned today. See stop sale. At flip top cooler by fryer: milk (72F - Cold Holding) As per chef, stored on counter 30 mins prior. Not prepped or portioned today. Operator placed to quick chill. On top of counter: butter (73F - Cold Holding) As per operator, stored 1 hour. Not prepped or portioned today. At walk in cooler: meat sauce (45F - Cold Holding); risotto (46F - Cold Holding);tomato sauce (47F - Cold Holding); fruit salad (44F - Cold Holding) As per operator, delivery received 2 hours prior and door was continuously open for approximately 1 hour. Not prepped or portioned today. Operator placed bags of ice over products

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Community pulse