HURRICANE GRILL AND WINGS
6240 - 116 CORAL RIDGE DR, Coral Springs FL 33076
Last inspected May 30, 2025 · 7 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.
JUL 23
DEC 23
SEP 24
OCT 24
MAY 25
— STEADY
5 inspections within 41 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024.
★ 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 |
|---|---|---|---|
| 2--2017026970 | May 9, 2017 | Jun 22, 2017 | $200 |
Inspection history
7 visits, newest first
May 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 22, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 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.
Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw chicken tenders (50F - Ambient Cooling for 2 hours at 2:15, 53F at 2:50) increased in temperature during time of inspection. Raw chicken tenders were being stored under large pans blocking above cold airflow from reaching product. Operator reorganized cooler and placed items into small pans to ensure proper cooling.
No paper towels or mechanical hand drying device provided at handwash sink at hand sink right of dishwasher area.
No soap provided at handwash sink right of cook line.
Floor soiled/has accumulation of food debris and grease underneath kitchen and warewashing equipment.
Walk in cooler fan cover heavily soiled with dust and debris.
Oct 24, 2024Inspection Completed - No Further ActionComplaint Investigation
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 cold held at greater than 41 degrees Fahrenheit. One draw on cooler at cook line does not close all the way food at Fish; (51F - Cold Holding); shrimp (51F - Cold Holding), chef moved items to freezer to cool right away. Manager call ed maintenance
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by dishwasher
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 emailed
No soap provided at handwash sink. No soap at handwashing sink by dishwasher
Hole in or other damage to wall. Hole in the wall under handwashing sink by dishwasher
No Heimlich maneuver/choking sign posted.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Bartender filled paper towels
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 fish still in sealed reduced oxygen packaging.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ceiling lights over fry station not shielded
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink by fry station has a build up of crud and dried food debris on faucet handles
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris. Under and between equipment in the kitchen.
Jul 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler under flattop-raw chicken 45F- cold holding, beef 45F- cold holding, raw fish 45F cold holding- food not prepared or portioned today- food out of temperature for 4 hours- operator placed ice bags on food to quick chill. At tall reach in coolers-milk 54-57F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours - operator placed in walk in cooler to quick chill. At reach in cooler across from cookline- chopped lettuce 52-55F- cold holding, chopped mixed greens 52-55F- cold holding shredded cheese 52-55F- cold holding- food not prepared or portioned today- food out of temperature for 4 hours- operator placed items in walk in freezer to quick chill.Corrective Action TakenRepeat ViolationAdmin Complaint**
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler across from cookline-thigh slaw coleslaw-52-55F at 1:55( cooling since 9:45), regular cole slaw 52-55F at 1:55( cooling since 9:45), dry coleslaw-52-55F at 1:55( cooling since 9:45), sliced tomatoes 52-55F at 1:55( cooling since 9:45),- ambient air temperature for cooler 54F- at current rate of cooling food will not reach 41F within 4 hours operator placed in walk in freezer to quick chill. At tall reach in coolers- raw chicken 50F at 2:00 ( cooling since 10:30)-ambient air temperature of cooler 48F at current rate of cooling food will not reach 41F within 4 hours- operator placed in reach in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fry station- Fries 119F- hot holding- food out of temperature for 45 minutes- operator placed to be reheated to 165F.
Handwash sink used for purposes other than handwashing. At dishmachine area- bucket and fry basket inside handwash sink- operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep counter by cookline- operator removed.
Raw fruits/vegetables not washed prior to preparation. At cookline reach in cooler- in use avocados with stickers still attached- operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed avocados stored over coleslaw- operator moved unwashed avocados to lower shelf.
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.