10430 STABLE LN, WELLINGTON, FL 33414
WELLINGTON BAY - BISTRO BAR keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 3 violations, including 3 high-priority and 0 Emergency Orders of Closure.
Scores higher than 71% of the 133 inspected restaurants in WELLINGTON on the trailing-year record.
3 high-priority violations on the trailing-year record — below the Palm Beach County average of 4.3.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Missing or expired food manager certification, or employee food-safety training not documented.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Water not safe, or hot (100°F) and cold water not available under pressure.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Water not safe, or hot (100°F) and cold water not available under pressure.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
The establishment's license expired, not obtained, or not properly displayed.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 1 of the 1 trailing-year inspection. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6022692 — you can read the original documents yourself and compare.