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Mixed Health Record
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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
OLIVE U MEDITERRANEAN GRILL in WELLINGTON currently holds an InspectFL Health Score of 80.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 20 total violations — 15 critical, 4 major, 1 minor.
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What stands out in this inspection history
The latest inspection on March 17, 2026 shows 8 observation rows: 6 critical, 1 major, and 1 minor.
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What do locals think?
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Would you eat here?
OLIVE U MEDITERRANEAN GRILL has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed peppers stored over blanched fries. Operator corrected.
- [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager touch pants to fix then began to handle clean pan; no hand wash. Manager washed hands.
- [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 employee handle dirty dishes then handle clean fryer basket; no hand wash. Advised operator that employee should wash hands and operator placed fryer basket to be cleaned and sanitized.
- [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. At front counter: cut lettuce (53F at 2:45pm; 46F at 3:20pm- Cooling) As per operator, cooling since 11am. Product did not cool to 41F in a total of 4 hours. See stop sale.
- [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 in make table including bottles and steam table not time marked. As per operator, items stored since 1:30pm; advised operator to time mark.
- [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. At front counter: cut lettuce (53F at 2:45pm; 46F at 3:20pm- Cooling) As per operator, cooling since 11am. Product did not cool to 41F in a total of 4 hours. See stop sale.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice warmer: cooked rice with lentils (93F - Hot Holding) As per, stored 1.75hrs. Operator reheated to 205F.
- [02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Walk in cooler Observed house made falafel prepared, frozen then taken out to thaw date marked 03/13/26. Product dated with first prep date. Advised operator to properly track dates.
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