DICKS WINGS
1803 E WEST PKWY, Fleming Island FL 32003
Last inspected Jun 24, 2024 · 5 visits since July 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.
OCT 23
APR 24
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 11 live flying insects observed: 2 live flying insects at far left of cook line 5 live flying insects at back prep area 2 live flying insects in dishroom under pre-rinse area 1 live flying insect on exterior of microwave at server line 1 live flying insect at three compartment sink in the bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019014208 | Feb 7, 2019 | Apr 11, 2019 | $400 |
| 5--2019005534 | Jan 23, 2019 | Mar 26, 2019 | $400 |
Inspection history
5 visits, newest first
Jun 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. No certified food manager for establishment. Operator states class is scheduled for May 23.
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority7 Intermediate10 Basic
Show 22 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee with gloved hands placed raw chicken wings into the fryer basket. Employee removed gloves and began to put on new gloves without first washing hands. Inspector spoke with employee. Employee washed hands before placing new gloves on.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 11 live flying insects observed: 2 live flying insects at far left of cook line 5 live flying insects at back prep area 2 live flying insects in dishroom under pre-rinse area 1 live flying insect on exterior of microwave at server line 1 live flying insect at three compartment sink in the bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bleu cheese containers on server line at 61F. Observed product stocked above pan chill line. Employee removed 1/2 of supply and placed in reach in cooler. Per manager, dressing placed on bar approximately 1.75 hours prior. Observed cut tomato (45F - Cold Holding)-43F 30 minutes later; sliced cheese (47F - Cold Holding)-42F 30 minutes later; macaroni salad (47F - Cold Holding)-41F 30 minutes later; potato salad (51F - Cold Holding)-43F 30 minutes later; coleslaw (53F - Cold Holding) in flip top reach in cooler in kitchen and on server line. All products placed in units between 1 hour to 1.5 hours prior. All moved to walk in cooler. Observed elevated pans for the cut tomatoes and sliced cheese.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On server line: queso cheese at 121F and tomato soup at 71F. Per manager, both products heated approximately 1.5 hours prior. Employee heated queso to 144F and tomato soup to 137F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet under dishmachine with attached hose is missing a vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at back prep table has debris. Employee cleaned during inspection.
Manager or person in charge lacking proof of food manager certification. No certified food manager for establishment. Operator states class is scheduled for May 23.
Microwave missing fan guard cover/splatter shield. Fan guard on far right microwave in kitchen is missing the fan guard.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on server line. Employee replenished towels.
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. Per manager, missing 21 employee food handler training. Training cannot be completed until certified food manager training is completed to administer the training. Also, one certificate is a photocopy.
No soap provided at handwash sink. No soap in large stall hand wash sink in men's restroom.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dishmachine registers a maximum temperature of 88F with multiple cycles run. Operator called for repair and service technician arrived during inspection. Establishment will utilize the three compartment sink until repair is complete.
Ceiling/ceiling tile shows damage or is in disrepair. Part of the ceiling torn/disrepair in men's room large stall at sink.
Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above dry storage rack in back prep area is soiled. Floor in walk in freezer, behind ice machine and under the three compartment sink is soiled. Vent and surrounding ceiling tiles in dishroom have debris.
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. See stop sale. Two completely thawed individually sealed packages of mahi in drawer under grill. Package states to remove prior to thaw.
Equipment in poor repair. Both door gaskets on reach in cooler by fryers are torn.
Hood filter missing from automatic fire suppression/exhaust system. Hood filter to left of system is missing creating a gap.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl used as dispenser in bin of sugar on server line. Manager removed bowl.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of microwave on right in kitchen and on server line(interior top)are soiled.
Missing drain plug at dumpster. Dumpster plug is missing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Gaskets on wing reach in cooler, walk in cooler and beer walk in cooler are soiled. Fan guards in walk in cooler have debris.
Open dumpster lid. Left dumpster lid is open. Employee closed.
Oct 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings stored on top of ground beef patties. Manager moved chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken wings in reach in cooler at 47F. Per manager, chicken placed in reach in cooler from walk in cooler 30 minutes prior. Chicken wings are heaped over pan chill line. Employee cooked chicken. Cheese in reach in cooler at 50F. Employee states has been in the unit for approximately one hour and lid has been continuously open and closed. Cheese moved to walk in cooler. Temperature taken approximately 30 minutes later at 42F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached to threaded faucet in dishroom is missing a vacuum breaker.
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Per manager, chicken wings are under non-continuous cooking procedures. No monitoring system or documentation of temperatures are done. Also, non-continuous paperwork is not completed. Also, chicken wings not marked as raw product after first cook.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available for the dish machine.
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. No proof available for some employees. Provided DBPR Form HR 5030-103 to manager.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed three employee training certificates that are photocopied.
Spray bottle containing toxic substance not labeled. Multiple spray bottles with pink, blue and green liquid in dishroom and front service area not labeled. Manager labeled all.
Carbon dioxide/helium tanks not adequately secured. CO2 tank in the bar not secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple tiles and vents on service line are soiled.
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. Thawed mahi on cook line in original sealed package. Packaging states to remove from package before thawing. Manager cut package.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One cook wearing a watch.
Employee with no beard guard/restraint while engaging in food preparation. Both cooks in kitchen without a beard guard. Employee put on beard guard.
Equipment in poor repair. Gasket on reach in cooler in kitchen is torn.
Floor tiles missing and/or in disrepair. Multiple floor tiles missing at entrance to walk in freezer. Fan guards in walk in cooler are dusty.
Missing drain plug at dumpster. Drain plug on dumpster missing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above char grill with grease build up. Gasket on walk in cooler and beer walk in cooler are soiled.
Silverware/utensils stored upright with the food-contact surface up. Forks stored in holder on service line with handles down. Operator inverted.
Jul 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.