CALIFORNIA PIZZA KITCHEN

Name: CALIFORNIA PIZZA KITCHEN
Address: 10300 W FOREST HILL BLVD #197, WELLINGTON, FL, 33414, US
Rating: 83.8

10300 W FOREST HILL BLVD #197, WELLINGTON, FL 33414

License #6013319

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CALIFORNIA PIZZA KITCHEN in WELLINGTON currently holds an InspectFL Health Score of 83.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 18 total violations — 12 critical, 1 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 7, 2026 shows 3 observation rows: no critical rows, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed produce stored over cut lettuce - operator stored properly.
[21-04-4] In-use wet wiping cloth/towel used under cutting board- operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Utensil inside handwash sink- operator removed.

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pasta station cooler Raw chicken stored above cooked chicken and French fries. Operator stored properly
[14-69-4] Ice buildup in walk-in freezer. Ice waste going into open boxes of edamame, corn and salami. See stop Sale
[21-07-4] Wiping cloth sink and surface sanitizing solution not at proper minimum strength.at 0 ppm Operator corrected to 700 ppm Sink and surface
[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. Walk in cooler Deep covered containers with Cut cabbage at 3:56am(46F cooling) since 10am. Products did not cool to 41F within 4 hours. See stop sale
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler Deep covered containers with Cut cabbage at 3:56am(46F cooling) since 10am. Products did not cool to 41F within 4 hours. See stop sale
[35A-02-7] Live, small flying insects found Observed approximately 6 live small flying insects flying on the mop sink
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator moved sanitation to 3 compartment sink. Sink and surface 700 ppm. Operator also used her high temperature register thermometer and also did not reach 160F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta cooler Iced down Butter 52F cold holding, Pizza cooler, cooked chicken 49F cold holding Per operator both products stored for approximately 1 hour. Per operator products not prepared or portioned today Operator moved to walk in cooler
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Ice buildup in walk-in freezer. Ice waste going into open boxes of edamame, corn and salami. See stop Sale
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on the wall on hallway behind the cook line space is use to stored single service items on shelves. Observed approximately 4 live roaches crawling on the floor on dry storage by electrical box under unused microwave store on a rack with wheels. Next to dirty apron containers. This is near soda boxes storage.

Community reaction

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Community pulse