SHORT STACKS

Name: SHORT STACKS
Address: 11924 W FOREST HILL BLVD #12, WELLINGTON, FL, 33414, US
Rating: 65.4

11924 W FOREST HILL BLVD #12, WELLINGTON, FL 33414

License #6010100

☕ Café/Breakfast ℹ️

65.4 Grade F / 100

Failing Health Score

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Latest inspection

July 21, 2025 · 5 findings · 1 critical

Routine - Food

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Quick take

SHORT STACKS in WELLINGTON currently holds an InspectFL Health Score of 65.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on July 21, 2025. Across those visits, inspectors documented 36 total violations — 27 critical, 5 major, 4 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 11, 2025

The latest inspection on July 21, 2025 shows 5 observation rows: 1 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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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: Met Inspection Standards
[29-08-4] Plumbing system in disrepair. Hand sink on cook line leaking Operator corrected
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler Unwashed lemons and oranges stored above bake croissants. Operator stored properly
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0 ppm. Advised operator to corrected to 200 ppm quaternary
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked into kitchen from the outside and began to work with clean utensils without washing hands first. Advised employee and operator about proper hand washing
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a sheet pan with Cooked chicken at 8:42am(90F cooling) since 8am sitting on cook line at 9:10am( 86F cooling)covered inside walk in cooler. At this current cooling rate product will not reach 70F within 2 hours. Operator removed plastic cover from container

Disposition: Warning Issued
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Waffle batter not discarded at end of time mark. Marked 7am to 11am.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak then handled clean pan of cooked bacon; no hand wash. Employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch glasses then handled clean spatula to make food at cook line; no hand wash. Employee washed hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired since 12/01/2024.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At single door reach in freezer: Raw steak stored over open bag of hash browns. At single door reach in freezer: Raw salmon stored over open bag of hash browns. Employee 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stovetop: house made chicken soup (106F at 11:45am;135F at 12:20pm- Reheating) As per chef, reheating since 10am. Soup did not reheat to 165F in a total of 2 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stove top unit: molten butter (95F - Hot Holding) As per chef, stored more than 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near oven: cinnamon cream cheese (63F - Cold Holding) stored over night over stacked ; cream cheese (64F - Cold Holding) stored over night over stacked. At flip top cooler near flat top grill: sliced cheese (55F - Cold Holding) As per chef, stored over 4 hours, double panned. 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 flip top cooler near oven: cinnamon cream cheese (63F - Cold Holding) stored over night over stacked ; cream cheese (64F - Cold Holding) stored over night over stacked. At flip top cooler near flat top grill: sliced cheese (55F - Cold Holding) As per chef, stored over 4 hours, double panned. Not prepped or portioned today. See stop sale.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Waffle batter not discarded at end of time mark. Marked 7am to 11am.
[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. Pancake batter and butter at expo line on written procedure not time marked. As per chef stored since 10am. Operator time marked.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stovetop: house made chicken soup (106F at 11:45am;135F at 12:20pm- Reheating) As per chef, reheating since 10am. Soup did not reheat to 165F in a total of 2 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. On shelf above stove top unit: molten butter (95F - Hot Holding) As per chef, stored more than 4 hours. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep counter: cooked potatoes (98F at 11:40am; 90F at 12:20pm - Cooling) As per chef, cooling since 1 hour. At current rate of cooling, potatoes will not cool from 135F to 70F in a total of 2 hours. Stored on counter in large quantity. Operator separated into smaller quantities and placed to quick chill.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair and leaking water into passage between stainless steel reach in freezer and storage rack
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked several raw shelled eggs, wipe hand on dry wiping cloth then handled clean spatula to flip pancake; no hand wash. Chef 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 dishwasher handle dirty dishes then handled clean dishes; no glove change; no hand wash. Advised kitchen manager/ chef that dishwasher should wash hands.
[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 chef touched cut lettuce with bare hands. Chef discarded cut lettuce.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. At flip top cooler: cracked raw shelled eggs stored with intact shelled eggs.
[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 flip top cooler near cook line: sliced tomatoes (49F - Cold Holding) ; cooked chicken (58F - Cold Holding) As per chef, items stored in unit overnight. Not prepped or portioned today. Tomatoes stored over stacked. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cook line: sliced tomatoes (49F - Cold Holding) ; cooked chicken (58F - Cold Holding) As per chef, items stored in unit overnight. Not prepped or portioned today. Tomatoes stored over stacked. 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. Salmon in flip top cooler near freezers identified on written procedure not time marked. Chef discarded.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stovetop: molten butter (117F - Hot Holding) As per operator, stored since 30 mins. On expo line: hollandaise sauce (98F at 9:33am - Hot Holding) As per operator, stored since 7:00am. Advised operator to reheat items to 165F.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Various food items with poached eggs.

Disposition: Warning Issued
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of chili 1 dented can of pineapple slices 1 dented can of white tuna
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw eggs then handled clean plate with over easy egg for service, no glove change; no hand wash. Advised employee to wash hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw shelled eggs in a tray stored above cooked potatoes. Operator 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. Flip top reach in cooler #2: smoked salmon (47F - Cold Holding); sliced corned beef (46F - Cold Holding); turkey slices (45F - 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. Flip top reach in cooler #2: smoked salmon (47F - Cold Holding); sliced corned beef (46F - Cold Holding); turkey slices (45F - Cold Holding) As per operator stored in unit overnight. Not prepped or portioned today. 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. Expo area: whipped butter; whipped butter blend Per operator products stored for approximately 2 hours. Operator time marked.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.