FIELD OF GREENS

Name: FIELD OF GREENS
Address: 10140 FOREST HILL BLVD STE 110, WELLINGTON, FL, 33414, US
Rating: 88.4

10140 FOREST HILL BLVD STE 110, WELLINGTON, FL 33414

License #6019767

88.4 Grade B / 100

Solid Health Score

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Quick take

FIELD OF GREENS in WELLINGTON currently holds an InspectFL Health Score of 88.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 13, 2026. Across those visits, inspectors documented 12 total violations — 8 critical, 3 major, 1 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 13, 2026 shows 4 observation rows: 3 critical, 1 major, and 0 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
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: Raw salmon portioned in pans stored over cheese - not all products commercially packaged. Operator corrected.
[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. Items of front make tables identified in the written procedure as a food held using time as a public health control not time marked. Operator corrected, time marked 9am.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400+ppm) Operator corrected to Triple Sink (Quaternary 200ppm)
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: tuna salad (64F at 9:55am; 61F at 10:35am- Cooling) As per operator, cooling since 9:30am. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Pans of tuna salad were covered with plastic wrap. Operator placed to quick chill.

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Pea soup not date marked. Per operator stored over 24 hours. Operator date marked
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler Walk in cooler Double wrapped containers with sliced turkey 45F cold holding, hard boil eggs 45F cold holding Per operator not prepared or portioned today Per operator stored over 24 hours. Operator discarded see stop sale
[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
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. peas soup 128F hot holding stored for approximately 45 minutes Operator reheated to 165F++
[12A-20-4] Employee washed hands with no soap. Employee was cleaning the cutting board with sanitizer solution cloth then proceeded to wash hands with only water then proceeded to handle clean utensils with food. 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 cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler Walk in cooler Double wrapped containers with sliced turkey 45F cold holding, hard boil eggs 45F cold holding Per operator not prepared or portioned today Per operator stored over 24 hours. Operator discarded see stop sale
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. A box with unwashed kale stored above dressing inside walk in cooler Operator stored properly
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Chili soup from 7/11

Community reaction

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