HI WINGS
13300 NW 27 AVE, Opa-Locka FL 33054 · 954-702-3507
Last inspected Aug 6, 2026 · 7 visits since December 2023
SEP 24
FEB 25
SEP 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster was provided to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, pork and cut ham held for more than 24/hrs without date marked inside walk in cooler.
Bowl or other container with no handle used to dispense food. Can without handle inside the rice bucket.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Employee put a hair restraint on.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers gaskets soiled.
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Utensils in it. Manager removed them.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by triple sink.
No soap provided at handwash sink. No soap by triple sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and chicken held for more than 24/hrs without date marked inside walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Food de inside reach in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pork (45°F - Cold Holding); chicken (46°F - Cold Holding). As per manager less than 1/hr. Manager put them inside the walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nuzzles soiled. Employee removed them and cleaned them.
Handwash sink not accessible for employee use at all times. Observed a box with plastic wrap in it. Manager removed it.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, pork. Shrimp, sliced ham and beef held for more than 24/hrs without date marked inside walk in cooler.
Floor soiled/has accumulation of debris. Floor drain soiled in kitchen area.
Food not stored at least 6 inches off of the floor. Plastic container with sauce on the floor inside walk in cooler ambient temperature.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler water gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.
Feb 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not separated from raw shrimp inside walk in freezer.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster was provided to operator.
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. Form was provided to operator.
No soap provided at handwash sink. By triple sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp, chicken, pork and ham thaw at room temperature. Manager put them inside walk in cooler.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 128°F on top of the preparation table next to fryer. As per manager less than 1/hr. He reheated to 165°F.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by triple sink.
No soap provided at handwash sink. Handwashing sink by triple sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: shrimp, pork and diced ham held for more than 24/hrs without date marked inside walk in cooler.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood filters soiled.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in kitchen area. Employee removed it.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No soap provided at handwash sink. At hand washing sink in kitchen. Manager provided it.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork, cut Ham, shrimp held for more than 24/hrs without date marked inside walk-in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of the preparation table. Manager removed it.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wipes cloth on top of the preparation table.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.poster was provided to operator
Handwash sink used for purposes other than handwashing. Items stored inside the hand washing sink. Employee removed them.
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. Form was provided to operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Slice ham, cooked shrimps and cooked chicken held for more than 24/hrs inside walk in cooler.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on top of the preparation table. Manager put them inside sanitizer solution bucket.
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.