DICK'S WINGS & GRILL
100 MARKETSIDE AVE UNIT 301, Ponte Vedra FL 32081
Last inspected Oct 28, 2025 · 8 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
APR 24
OCT 24
MAR 25
OCT 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw sewage on ground of establishment. Large section of standing grey water in prep area in kitchen on floor from clogged drain at triple sink with employees walking through and tracking grey water around kitchen. Employees unclogged drain and cleaned up remaining grey water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018061021 | Oct 9, 2018 | Jan 25, 2019 | $200 |
Inspection history
8 visits, newest first
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Live, small flying insects found. One live flying insect at dishmachine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (56F - Cold Holding); cut lettuce (52F - Cold Holding); beef patties (60F - Cold Holding); chicken (58F - Cold Holding); hot dogs (51F - Cold Holding)in bottom of left flip top reach in cooler. Per employee, all products in same unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Wings on right flip top reach in cooler at 47F. Per employee, wings left out for a few minutes while stocking the line. Wings placed in walk in freezer and approximately 15 minutes later, wings at 36F. Also, observed cut tomato (49F - Cold Holding); cheese (51F/51F/53F - Cold Holding); chicken (49F - Cold Holding); coleslaw (50F - Cold Holding); cut lettuce (48F - Cold Holding)in left flip top reach in cooler. Per employee, all products placed in unit approximately one hour prior. Products moved to another cold holding unit. Also, observed cheese (56F - Cold Holding); cut lettuce (52F - Cold Holding); beef patties (60F - Cold Holding); chicken (58F - Cold Holding); hot dogs (51F - Cold Holding)in bottom of left flip top reach in cooler. Per employee, all products in same unit overnight.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On kitchen mop sink with attached splitter, vacuum breaker missing from non-chemical side with attached hose.
Handwash sink used for purposes other than handwashing. Pitcher in handwash sink by grills. Employee removed pitcher. Ice in service station handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by grills.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee handwash sink by grills in kitchen with no water supply. Operator states service call I has already been made. Two nearby handwash sinks are in the kitchen area.
Bowl or other container with no handle used to dispense food. Soufflé cup used in seasoning. Operator removed soufflé cup.
Drain cover(s) missing. Drain cover missing at three compartment sink.
Employee with no hair restraint while engaging in food preparation. Two cooks in kitchen with no hair restraints.
Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Multiple vents and surrounding ceiling tiles in kitchen are soiled. Walls at mop sink, walk in freezer, under dishmachine and to right of three compartment sink are soiled. Floors under fryers, three compartment sink and dishmachine are soiled. Fan guards in walk in cooler are soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of kitchen microwave is soiled.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in right flip top reach in cooler. Operator brought thermometer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Far right hood filters have grease build up. Pole in kitchen behind right flip top reach in cooler has dust/debris. Dishracks have build up of black mold-like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Interiors of right flip top reach in cooler and small reach in cooler in kitchen are soiled.
Standing water in bottom of reach-in-cooler. Standing water observed in right flip top reach in cooler in kitchen.
Walk-in cooler/freezer/dry storage shelves with rust that has pitted the surface. Dry storage shelving holding sauces have rust.
Mar 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents Dusty / soiled. Kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not holding foods to 41 or below. Raw chicken 50. Raw chicken 51 raw chicken 53. Raw chicken 52. Cut tomato 51. Cut tomato. 50 Cut tomato 51. Chili 51. Chili 50. Chili 52. Items were placed on ice.per Person In Charge. Placed about 10 am.
Floor soiled/has accumulation of debris. Soiled floors multiple areas throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in kitchen area by coolers.
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 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 chlorine 0 ppm. Service technician called. Three compartment sink Quaternary ammonium set up.
Raw sewage on ground of establishment. Large section of standing grey water in pores area in kitchen next to Three compartment sink with employees walking through and tracking grey water around kitchen. Employee cleaned up standing water but water still leaking up from under tiles.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items in walk in cooler : Raw chicken 50°. Raw chicken 51° raw chicken 53°. Raw chicken 52°. Cut tomato 51°. Cut tomato. 50° Cut tomato 51°. Chili 51°. Chili 50°. Chili 52°. Potato salad. 50°. Items were placed on ice and / or moved to another cooler.per Person In Charge. Placed about 10 am
Handwash sink not accessible for employee use at all times. Hand Wash Sink next to prep table cookline blocked with large trays in sink.
Handwash sink used for purposes other than handwashing. Hand Wash Sink opposite walk in freezer used to dump ice.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at Hand Wash Sink next to Three compartment sink.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents Dusty / soiled. Kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not holding foods to 41° or below. Raw chicken 50°. Raw chicken 51° raw chicken 53°. Raw chicken 52°. Cut tomato 51°. Cut tomato. 50° Cut tomato 51°. Chili 51°. Chili 50°. Chili 52°. Items were placed on ice.per Person In Charge. Placed about 10 am.
Floor soiled/has accumulation of debris. Soiled floors multiple areas throughout kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at multiple throughout in kitchen. Soiled interior base of drawer coolers. Soiled exterior of cookline equipment. Around doorframes and gaskets of all reach in coolers throughout kitchen.
Utensils in poor condition. Ice scoop holder broken and held together with duct tape. Operator discarded item.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in kitchen area by coolers.
Water leaking from pipe and/or faucet/handle. Hand Wash Sink opposite walk in freezer with leak under sink. Leak from under floor next to Three compartment sink kitchen
Oct 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority5 Intermediate12 Basic
Show 20 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusting hat and touching hair several times with gloved hands then continued to prep food with changing gloves and washing hands between tasks.
Raw sewage on ground of establishment. Large section of standing grey water in prep area in kitchen on floor from clogged drain at triple sink with employees walking through and tracking grey water around kitchen. Employees unclogged drain and cleaned up remaining grey water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine (54F - Cold Holding) sitting out on reach in cooler on cook line, per employee romaine was taken out of cooler a couple of minutes prior, romaine placed back in reach in cooler.
Handwash sink not accessible for employee use at all times. Hand wash station at end of cook line blocked with multiple trash cans.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in prep area. At hand wash station on cook line. At hand wash station at drink station in dining area. Manager corrected during inspection
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. 1 employee on site hired over 1 year ago and 1 hired over 3 months ago.
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. 1 new employee on site hired a couple of weeks ago does not have proof of reporting agreement, employee signed agreement during inspection
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand wash station at prep area shut off, water turned back on.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin at drink station in dining area.
Accumulation of debris inside warewashing machine. Large build up of lime scale inside dishwasher.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drinks on prep tables in prep area near food being prepared. 1 employee drink on prep table on cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee making food on cook line with multiple bracelets.
Floor soiled/has accumulation of debris. Under large ice machine by walk in cooler/walk in freezer doors. Under equipment on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in prep area. Large sugar bin in prep area. Exterior of cooking equipment on cook line. Racks in the walk in cooler. Around door frames and gaskets of all reach in coolers throughout establishment. Soda gun holsters at bar area.
Objectionable odors in bathroom or other areas of the establishment. Around triple sink in kitchen.
Raw fruits/vegetables not washed prior to preparation. Employee taking tomatoes straight from the box they came in and cutting them in prep area without washing them first.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all coolers on cook line.
Standing water in bottom of reach-in-cooler. In reach in cooler at end of make line in kitchen.
Stored food not covered. Cheese curds and funnel fries in walk in freezer.
Utensils in poor condition. 2 Spatulas on cook line with melted handles. Plastic container in reach in cooler on cook line with chipped corner.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched mustache with gloved hands and handled wrapped food without changing gloves and washing hand between tasks.
Raw animal food stored over or with unwashed produce. Container of raw hamburger patties stored on top of open containers of produce in top section of reach in cooler make table on make line, hamburger removed. Raw shrimp stored over pickles in bottom of reach in cooler on make line. All raw animal products removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw hamburger patties (45F - Cold Holding) sitting on top of other containers in top section of reach in cooler make table on make line, per employee patties have been there approximately 45 minutes, pattie's moved to bottom of reach in cooler.
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. One employee in kitchen hired less than 60 days ago doesn't not have any proof of agreement, employee signed agreement.
Food stored on floor. Box of fries in walk in freezer, manager corrected during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at end of make line, employee began to clean during inspection.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 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. Chlorine dish machine at 0ppm at time of inspection. Employee replaced sanitizer and primed the dish machine to 100ppm chlorine.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at mop sink after splitter on the red hose side.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on the main cook line has build up of food residue staining. Operator asked employee to clean and sanitize the cutting board.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen has build up of dust on the vent and surrounding tile.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
Food stored on floor. In the walk in freezer, case of waffle fries on the floor. Operator relocated the waffle fries.
Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on the floor of the walk in freezer.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth stored under the portable cutting board on the main cook line, operator removed the wiping cloth.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust on the filters of the main cook line hood system. Build up of grease/food debris on the side of the chargrill. Build up of flour residue on the interior door of the hinges of the reach in cooler opposite the fryers. Walk in beer cooler door gasket has build up of mold like substance. Operator asked employee to behind cleaning.
Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line bottom shelves of prep table. Operator asked employee to replace the tin foil.
Standing water in bottom of reach-in-cooler. Standing water at the base of the reach in cooler opposite the fryers. Operator asked employee to wipe out the reach in cooler.
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.