SKILLETS

Name: SKILLETS
Address: 13860 WELLINGTON TRCE UNIT A10, WELLINGTON, FL, 33414, US
Rating: 89.5

13860 WELLINGTON TRCE UNIT A10, WELLINGTON, FL 33414

License #6022999

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

SKILLETS in WELLINGTON currently holds an InspectFL Health Score of 89.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 15, 2025. Across those visits, inspectors documented 13 total violations — 7 critical, 2 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[01B-01-4] Dented/rusted cans present. See stop sale. 3 Dented cans of tomato juice.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep table by dry storage: employee opened bottle water stored on prep table. Employee removed water bottle
[50-09-4] Current Hotel and Restaurant license not displayed. Operator posted current license.
[41-07-4] Container of medicine improperly stored. At dry storage: bottle of ibuprofen Medicine stored over several food items. Operator removed medication
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: heavy cream (48F - Cold Holding) As per operator stored on prep counter for approximately 2 hours prior. Not prepped or portioned today. Advised operator to place in walk in cooler.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shelled eggs, changed gloves then grabbed clean pan; no hand wash. Educated operator on proper handwashing procedures. Employee washed hands.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed tomatoes stored over cut tomatoes. Unwashed mushrooms stored over gallons of milk. Educated operator on safe food storage practices. Operator stored properly.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table near dry storage: sausage gravy at (135F at 10:25am; 135F at 11:09am- Cooked Cooling) As per operator, cooling since 5 mins. At current rate of cooling product will not cool from 135F to 70F within 2 hours. Operator placed product in walk in freezer to quick chill. At flip top cooler by flat top grill:Canadian bacon (48F at 9:47am; 48F at at 10:24am - Ambient Cooling) As per employee, portioned since 8:30am. At current rate of cooling product will not reach 41 within 4 hours. Advised Operator to store in walk in cooler.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse