210 HURRICANE GRILL & WINGS
3055 CR 210 W, Saint Johns FL 32259 · 9046306445
Last inspected Feb 23, 2026 · 7 visits since July 2023
DEC 23
JUL 24
OCT 24
SEP 25
FEB 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in the warewashing area by the three compartment sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
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. In use dish machine ran several times reading 0ppm, manager serviced machine and retested at 100ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 vacuum package of thawed raw tuna still inside of package in reach in cooler under grill on cook line.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing from hose side of splitter at mop sink.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink at bar set up with quaternary ammonium reading over 400ppm, employee begs;to drain and remake sanitizer solution during inspection.
Show the remaining 6 findings ▾
Handwash sink not accessible for employee use at all times. Vegetable chopper in sink of hand wash station in back prep area, chopper removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared ahi tuna on happy hour menu missing disclaimer, employee put asterisk on menus during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of ice machine in kitchen has a build up of mold like substance spots.
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. 7 packages of raw fish thawed out inside package that has already been opened, but fish not removed, all fish removed from packaging during inspection.
Floor soiled/has accumulation of debris. Floors under equipment on cook line have a build up of food debris and grease.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers on cook line have a build up of grease. Racks in walk in cooler have a build up of white substance. All soda gun holsters have a build up of debris inside them.
Sep 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Bags sitting in liquid on floor that has soaked through bags in back storage area behind cook line. 1 bag of flour 1 bag of bread crumbs 1 bag of breading
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing from hose side of splitter at mop sink.
Warewashing sanitizing solution exceeding the maximum concentration allowed. In triple sink at bar reading 500ppm.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Per employees on site and temperatures of chicken wings taken during inspection they are doing non continuous cooking of chicken wings, but do not have written procedures.
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. 1 expired in August
Food stored on floor. Box of pretzels and bun in walk in freezer. Bags sitting in liquid on floor that has soaked through bags in back storage area behind cook line. 1 bag of flour 1 bag of bread crumbs 1 bag of breading
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tubes of soda lines over ice bin at outside bar area. Gaskets of reach in cooler in storage area. Around door frames on coolers on make line.
Oct 7, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 6 packages of fully thawed out raw tuna in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (64F - Cold Holding) in walk in cooler, per manager wings where taken out of walk in cooler and left out on cook line for less then 1 hour. Wings placed in walk in freezer. shredded cheese (53F - Cold Holding) sitting on top of other consistent in top section of reach in cooler on make line, per employee cooler lid was left open for less then 1 hour, cheese placed in bottom of reach in cooler. mahi (51F - Cold Holding); raw chicken (45F - Cold Holding); raw ground beef (45F, 46F - Cold Holding); sliced cheese (46F - Cold Holding) all items in reach in cooler drawers under grill on cook line. Per manager drawers where consistently open for less then 1 hour, ice bags placed on all items. All items retemped at or below 41F.
Toxic substance/chemical improperly stored. Spray bottle of bleach water stored next to stacks of to go trays at outside bar area.
Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. 2 dogs in outside seating areas, manager does not know if they have any local permits.
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. 6 packages of fully thawed out raw tuna in walk in cooler.
Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Employee bag, hoodie, and jacket stored with single service items throughout establishment.
Floor soiled/has accumulation of debris. Under fryers on cook line. All floors at outside bar area.
Floors not maintained smooth and durable. Sections of damaged flooring on cook line.
Food stored on floor. Boxes of chicken wings and pretzels in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer on cook line, at end of cook line. Exterior of warming unit on cook line.
Single-service articles improperly stored. Sleeves of to go cups on floor at outside bar area.
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Toxic substance/chemical improperly stored. Multiple bottles of bleach and all purpose cleaners stored over bag in box soda in outside storage trailer.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk in reach in cooler next to office in kitchen, operator dated for Saturday.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 employee certification is a photocopy
Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Employees bags and jackets stored with single service items and alcohol at bar and wait station in dining room.
Floor soiled/has accumulation of debris. Under all equipment on cook line. Under large ice machine in kitchen next to walk in cooler. Under equipment at far end of outside bar area Also walls under dish machine have a build up of debris.
Floors not maintained smooth and durable. Pitting holes on cook line in kitchen
Food stored on floor. Boxes of raw chicken and pretzels in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on exhaust vents of all fryers on cook line in kitchen.
Single-service articles improperly stored. Multiple boxes on floor in outside storage trailer
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers to red over bags of salad mix and Cole slaw mix in walk in cooler, all items rearranged during inspection.
Dec 7, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
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. Dish machine reading 0ppm, manager primed and ran machine multiple times, retested at 100ppm
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two employees eating on cook line with bare hands, put on gloves, then continued to prepare food without washing hands between tasks, inspector spoke to employees, employees washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink at bar area reading 0ppm, employee added more sanitizer, retest at 200ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over various sauce bottles in bottom section of reach in cooler on make line in kitchen, eggs moved.
No soap provided at handwash sink. At hand wash station on cook line, employee corrected during inspection.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working at establishment over 60 days have food handler training through ServeSafe.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine by office in kitchen, employee cleaned during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Aug 1, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, large covered container of chicken wings cooked the previous day and cooling in the walk in cooler overnight. Chicken Wings (46/45F - Cold Holding).
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in the warewashing area by the three compartment sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, large covered container of chicken wings cooked the previous day and cooling in the walk in cooler overnight. Chicken Wings (46/45F - Cold Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table on the main cook line; cheese sauce (121F - Hot Holding); tomato sauce (119F - Hot Holding). Operator adjusted the heat of the steam well and began to stir product to raise temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip top reach in cooler at the end of the main cook line has food residue staining build up.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. At time of inspection five employee training certificates are photocopies of employee food handler training.
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 the walk in cooler, fully thawed packages of vacuum packaged tuna. Operator slit open the packages of reduced oxygen packaged thawed tuna.
Employee with no beard guard/restraint while engaging in food preparation. Three employees on the main cook line with no beard guards.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal and plastic containers stacked while wet.
Food stored on floor. In the dry storage area, container of worcestershire sauce and maraschino cherries stored on the floor under the dry storage shelf. Operator relocated the products to the correct storage location.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution bucket stored on the floor of the main cook line. Operator relocated the sanitizer solution.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.