HURRICANE GRILL AND WINGS
4579 HWY 20 E, Niceville FL 32578 · 850-689-0277
Last inspected Mar 13, 2026 · 7 visits since August 2023
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. 6/1/24
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2014052311 | Nov 12, 2014 | Jan 15, 2015 | $160 |
Inspection history
7 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken station - raw chicken 45/45/45F Less than 4 hrs. Iced during the inspection for rapid cooling.
Nonfood-contact surface soiled. Hand-wash sink adjacent to ware wash area and raw chicken station soiled.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. 6/1/24
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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.
Waste line missing at soda gun holster. Front bar
Water leaking from drain pipe under ware wash table. Leak contained at time of the inspection.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Line upright reach in freezer Open packaged raw shrimp over open pretzels Pretzels moved above raw food during the inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill Station make bar - top - slaw 57/57, tomatoes 58, guacamole 58F, below- diced tomatoes 58, cooked rice 60, corn 59, shredded cheese 60, salsa 59F. Per cook line staff and manager less than 4 hrs. Operator Iced TCS foods located on the make bar for rapid cooling. Prob Thermometer calibrated with operator
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. Make line grill station make bar
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.