DEVINE BISTRO

Name: DEVINE BISTRO
Address: 2465 SR 7 STE #300, VILLAGE OF WELLINGTO, FL, 33414, US
Rating: 63.9

2465 SR 7 STE #300, VILLAGE OF WELLINGTO, FL 33414

License #6020252

🍽️ American ℹ️

63.9 Grade F / 100

Failing Health Score

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Latest inspection

April 22, 2026 · 4 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

DEVINE BISTRO in VILLAGE OF WELLINGTO currently holds an InspectFL Health Score of 63.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 42 total violations — 29 critical, 10 major, 3 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 7, 2026

The latest inspection on April 22, 2026 shows 4 observation rows: 4 critical, 0 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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F record

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*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: Warning Issued
[35A-02-7] Live, small flying insects found. Observed 4 flies in dish washing area. 2 landing on clean dish rack.
[14-31-5] Nonfood-grade bags used in direct contact with food. At reach in freezer: Raw pork stored in to go bag. Operator advised employee to store properly.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw pork in to go bag stored over bag with French fries - not all products commercially packaged. Operator stored properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw clams stored above cheese. Operator stored properly.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In prep sink: Commercially processed reduced oxygen packaged Raw Pompano bearing a label indicating that it is to to be removed from packaging then thawed, was not removed from reduced oxygen package whilst thawing for approximately 10 mins prior. Operator removed fish from packaging.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed to operator.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator unable to prime.
[35A-02-7] Live, small flying insects found. Approximately 6 flies flying around in dish washing area, 1 landing on pan and 1 on handle of pot at dish drying rack.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw pork chop in ziplock bags stored above raviolis; not all products commercially packaged.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler across from fryer: Raw scallop stored above spring roll with cooked chicken. Chef stored properly.
[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 dessert make table: Gorgonzola (47F - Cold Holding); cooked chick peas (48F - Cold Holding); pesto (47F - Cold Holding); goat cheese (47F - Cold Holding); cream cheese (46F - Cold Holding); sliced mozzarella (47F - Cold Holding); roasted peppers (46F - Cold Holding); boiled eggs (47F - Cold Holding); baked green tomatoes (47F - Cold Holding); raw bacon with dates (47F - Cold Holding) As per manager, all items stored in unit overnight. Not prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dessert make table: Gorgonzola (47F - Cold Holding); cooked chick peas (48F - Cold Holding); pesto (47F - Cold Holding); goat cheese (47F - Cold Holding); cream cheese (46F - Cold Holding); sliced mozzarella (47F - Cold Holding); roasted peppers (46F - Cold Holding); boiled eggs (47F - Cold Holding); baked green tomatoes (47F - Cold Holding); raw bacon with dates (47F - Cold Holding) As per manager, all items stored in unit overnight. Not prepped or portioned today. See stop sale.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk in cooler: Milk opened 4 days prior as per chef; no date mark. Advised operator to date mark.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter: cut butter (49F at 3:40pm; 51F at 4:25pm- Cooling) As per chef, cooling since 20 mins. At current rate of cooling product will not cool to 41F in a total of 4 hours. Chef moved to quick chill.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu: Ahi Tuna Tacos, Ahi Tuna Tartar, Ahi Tuna Poke Bowl Operator corrected during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler along cook line: Cooked chicken in spring roll cooled 6 days not date marked. At walk in cooler: Cooked beef with Demi glaze, Conch chowder and house made marinara cooked 4 days prior as per chef; no date mark. Advised operator to date mark all items.

Disposition: Warning Issued
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes then handled clean dishes; no hand wash. Advised dishwasher to wash hands.
[35A-02-7] Live, small flying insects found. Approximately 3 flies flying around in kitchen at dishwashing area; 1 landing on clean plate and 1 on paper towel at hand washing sink. Approximately 2 flies flying around n kitchen at cookline.
[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 walk in cooler: Ajue (48F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: Ajue (48F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At flip top cooler unit across from stove top: dumplings with cheese (51F - Cold Holding) As per operator stored less 4 hours. Not prepped or portioned today. Operator placed ice pack on top to quick chill.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At salad reach in cooler: sliced tomatoes (48F at 4:25pm; 48F at 4:55pm- Cooling) As per employee cooling since 5 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees employed approximately 2 weeks. Emailed form to operator.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged fish (tuna), labelled to remove from package before thawing, no longer frozen, stored in make table #2 near flat top grill. Also, commercially processed reduced oxygen packaged fish (mahi mahi, snapper, pompano and tuna) labelled to remove from package before thawing, no longer frozen, stored on rolling metal rack in walk in cooler. See stop sale.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At make table unit #1 near oven: chicken stock (50F - Cooling) ; house made marinara sauce (47F - Cooling) At walk in cooler: beef stock (45F - Cooling) stored in large covered container. As per manager, all three items were made yesterday and cooled overnight. Items did not cool to 41F within 6 hours. See stop sale.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed manager touch ready to eat potatoes that are in walk in cooler on metal rolling rack, with his bare hands. Advised manager of the correct ways to handle ready to eat foods.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 flies in dish wash area; 3 flies in dry storage area near back door.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw snapper stored over metal pans of cooked pasta rice. Operator stored properly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler on metal rolling rack: Raw Fish stored beneath raw ground beef. Advised operator of the proper way to store raw animal foods with each other based on cooking temperatures and provided poster.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged fish (tuna), labelled to remove from package before thawing, no longer frozen, stored in make table #2 near flat top grill. Also, commercially processed reduced oxygen packaged fish (mahi mahi, snapper, pompano and tuna) labelled to remove from package before thawing, no longer frozen, stored on rolling metal rack in walk in cooler. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At make table unit #1 near oven: chicken stock (50F - Cooling) ; house made marinara sauce (47F - Cooling) At walk in cooler: beef stock (45F - Cooling) stored in large covered container. As per manager, all three items were made yesterday and cooled overnight. Items did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At said make table: cut lettuce and tomato wrapped (47F - Cold Holding) As per manager, stored overnight in cooler. Not prepped or portioned today. Items stored over stacked. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table unit #2 near flat top grill: fresh mozzarella (49F - Cold Holding); Bree cheese (48F - Cold Holding) As per manager, placed in make table from walk in 1 hour prior. Not prepped or portioned today. Items stored over stacked. Manager removed over stacked portion to quick chill. At said make table: cut lettuce and tomato wrapped (47F - Cold Holding) As per manager, stored overnight in cooler. Not prepped or portioned today. Items stored over stacked. See stop sale.