WOLFGANG PUCK KITCHEN + BAR

Name: WOLFGANG PUCK KITCHEN + BAR
Address: 3003 BROWNWOOD BLVD, THE VILLAGES, FL, 32163, US
Rating: 84.7

3003 BROWNWOOD BLVD, THE VILLAGES, FL 32163

License #7000646

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

WOLFGANG PUCK KITCHEN + BAR in THE VILLAGES currently holds an InspectFL Health Score of 84.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 2, 2026. Across those visits, DBPR recorded 24 total findings; InspectFL has detailed violation rows for 23 of them so far.

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

November 6, 2025

The latest inspection on June 2, 2026 shows 3 observation rows: 1 critical, 0 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Administrative complaint recommended
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack
[31B-03-4] No soap provided at handwash sink. Hand wash sink in bar area. Operator supplied soap.
[36-27-5] Wall soiled with black mold like substance in dish machine area under sprayer sink. Employee cleaned during inspection.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hot water sanitizing dish machine 156F at dish level. Operator set up 3 compartment sink.
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dish machine drain pipe than 1 inch to flood rim in floor drain
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove in cook line area. Operator states items were placed in cooler at 11am and taken out from walk in cooler and all items temped below 41F. Operator placed items in freezer to rapidly chill Alfredo sauce (51F - Cold Holding); cooked mushrooms (50F - Cold Holding); butter (56F - Cold Holding); Gruyére (51F - Cold Holding); garlic in oil (52F - Cold Holding); cooked carrots (46F - Cold Holding) Recheck- butter 32F; Alfredo 32F; garlic in oil 33F; cooked carrots 40F; cooked mushrooms 30F; Gruyére 28F.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in cook line area
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples and grapes stored over French onion soup in produce cooler. Operator corrected shelves.
[35A-02-7] Live, small flying insects found 1 live fly on lid to fruit caddy in bar area. Operator had employee take lid back to be washed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. heated to 165F then placed in steam table at 11am. meatballs (108F - Cold Holding) Operator moved to stove to reheat to 165F.

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