A TOWN WINGS
1116 N MAIN ST, Gainesville FL 32601 · 404-618-7931
Last inspected Aug 4, 2026 · 9 visits since September 2023
MAR 25
AUG 25
JAN 26
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Dead flies throughout back storage garage and dry storage room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Observed : the cooked rice on time as a public health control was not discarded at the end of the 4 hours.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed : the cooked rice was not discarded at the end of the 4 hours.
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. Observed : the chicken in the white bus pan lacked a time stamp. The manager understood he now needed to add time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : cooked chicken hanging over the fryers, 108-129°. Placed on time for the next 2.75 hours.
Show the remaining 7 findings ▾
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed : manager struggled with knowing any of the Big 6 food born illnesses.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the fanta soda nozzle was soiled.
No probe thermometer provided to measure temperature of food products. Observed : the only probe thermometer available did not have a battery to operate.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : a drink cup stored over guest to go cups. The employee drink was moved to the bottom shelf.
Food stored on floor. Observed : bulk oil in the floor at the back wall. It was placed on a shelf.
Uncovered food stored near sink exposed to splash. Observed : raw onions in a bag stored under the mid kitchen hand wash sink. The shelf was moved over.
Flammables stored near a source of ignition. For reporting purposes only. Observed : a cardboard box surrounding the stovepipe from the gas fired water heating device to the ceiling. The box was removed.
Feb 17, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg mixture over cut onions in walk in cooler, operator moved egg mixture below ready to eat items.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing backflow preventer at threaded faucet located at mop sink with red hose attached.
Bowl or other container with no handle used to dispense food. No handle cups in salt and seasoning containers on shelf in kitchen, operator removed cups.
Employee personal food not properly identified and segregated from food to be served to the public. Employee cookies/snacks on shelf above bulk seasoning/rice containers, operator moved employee items to the bottom.
Equipment in poor repair. Green cutting board on shelf in kitchen with deep cut marks.
Food stored on floor. 2 jugs of margarine on floor in walk in cooler.
Single-service articles improperly stored. Box of togo boxes on floor in dry storage room, employee placed on shelf. Togo boxes not inverted on shelf in dry storage room, employee flipped boxes over so the food contact surface is inverted.
Aug 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, operator added bleach and retested at 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (49,51F - Cold Holding) 2 pans in reach in cooler, operator stated items were thawing in sink then placed in cooler, spoke to operator about adding ice to items.
Toxic substance/chemical improperly stored. Burn gel on shelf above bulk dried seasonings rack, operator moved gel to the bottom.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ J.Kim expired 12/2024.
Handwash sink used for purposes other than handwashing. Employee with gloved hand rinsed hands (and glove) at Handwash sink by mop sink, spoke to operator about having employees discard gloves when handwashing is needed.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working on cooks line that has been employed longer than 2 months.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler on cooks line. 2 drinks on prep table. Employees discarded all drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and soiled apron hanging on dry storage rack above bulk seasoning containers, operator moved items.
Wet mop not stored in a manner to allow the mop to dry. 2 wet mops stored in empty mop buckets at back of kitchen.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Employee switched from working with raw food to ready-to-eat food/clean equipment without washing hands. Employee placed raw beef on flat top no glove change/Handwash then grabbed clean utensil handles and continued cooking other foods.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee holding/talking on the phone on cooks line, he placed phone in pocket then continued with same gloves/no Handwash touching the bags of bread.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken container partially over ready to eat sauce jugs in walk in cooler.
Toxic substance/chemical improperly stored. Bottles of vitamins on shelf above bulk seasonings on dry storage rack. Burn cream and ointment on shelf next to bread on cooks line, employee moved items to bottom away from food.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked rice held on time with chart, operator printed and filled out time as a public health control application during inspection.
Bowl or other container with no handle used to dispense food. Cups with no handle in fish and chicken breader. Small cups no handle in seasoning container on dry storage shelf. No handle cup in mushrooms on cooks line.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Red cutting board on shelf with multiple cut marks.
Drain cover(s) missing. In the middle of the kitchen, employee placed cover back on drain.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above bulk seasonings, drink on shelf above reach in cooler on cooks line, and drink on shelf above sauce toss area of cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet, phone, and charger on shelf above bulk seasoning containers on dry storage shelf. Phone on shelf above sauce toss area on cooks line.
Oct 17, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Presence of insects, rodents, or other pests. Dead flies throughout back storage garage and dry storage room.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, water was very hot, operator remade sanitizer with room temperature water retested at 400 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat vegetables in reach in cooler, employee moved eggs below.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fish (127F - Hot Holding); plantain (118F - Hot Holding); vegetables (122F - Hot Holding) retemped items plantain no change, fish 166, vegetables 172.
Food-contact surface soiled with food debris, mold-like substance or slime. can opener blade soiled. Interior oven.
Handwash sink used for purposes other than handwashing. Container and spoon on Handwash sink in prep area, operator moved containers.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near ice machine, operator placed new roll at sink.
Cutting board has cut marks and is no longer cleanable. Round cutting board on table on cooks line that has cut marks and is cracked.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers above Three compartment sink.
Equipment in poor repair. Interior top of microwave the finish is peeling away.
Single-service articles improperly stored. Togo cups on floor in dry storage room.
Single-service articles not stored inverted or protected from contamination. Aluminum pans on top of reach in cooler with the food contact surface facing upwards.
Sep 26, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification.
Sep 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 3 high priority.
3 High priority5 Intermediate13 Basic
Show 21 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Hefty plastic containers with hinged lids holding vegetables in reach in cooler.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 30 droppings in large back storage room containing tools, metal shelving, and couch (no food storage.)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooks line: chicken (124F - Hot Holding); Mac n cheese (74F - Hot Holding); plantains (93F - Hot Holding) employee placed chicken in oven, Mac n cheese on stove top, and discarded plantains.
Food-contact surface soiled with food debris, mold-like substance or slime. Plastic container on shelf above Three compartment sink heavily stained. Can opener blade soiled.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees working in the kitchen.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 employees working in kitchen no food handler training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in walk in cooler such as soups, meats, and reach in cooler has cheesecakes and cut tomatoes. Items made previous days, employee started date marking.
Abrasives and detergents not removed during the rinse process. Observed soap suds in sanitizer compartment when sanitizing dishes, operator remade sanitizer.
Equipment and utensils not properly air-dried - wet nesting. Small plastic containers stacked at Three compartment sink.
Equipment in poor repair. Round cutting board with cut marks and board is cracked. Containers blue lid cracked holding soup in walk in cooler. Interior microwave on cooks line the tops seal/paint if chipping/melting off.
Exterior door has a gap at the threshold that opens to the outside. Back door in hallway and in back large storage room.
Food stored on floor. Bag of jasmine rice on floor in back storage room, operator placed on shelf.
No handwashing sign provided at a hand sink used by food employees. At employee bathroom in side hallway.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden table on back side of cooks line, wooden pieces under ice machine, wooden boards at the end of cooks line lining wall.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Red sanitizing bucket on prep table stained yellow by food juices. Operator discarded sanitizer.
Single-service articles improperly stored. Large box of Togo cups on floor in back storage room. Operator placed on shelf.
Single-service articles not stored inverted or protected from contamination. Aluminum pans on top of reach in cooler by Three compartment sink. White Togo boxes on top shelf of cooks line, operator flipped.
Stored food not covered. Opened bag of chicken in chest reach in freezer, operator moved to closed container.
Time/temperature control for safety food thawed in an improper manner. Chicken and fish thawing at room temperature on back prep shelf. Manager placed item in walk in cooler.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Frames attached to wall around swinging doors is wooden and not sealed.
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.