WHISKEY WINGS
2480 E BAY DR, Largo FL 33771 · 727-444-0311
Last inspected Mar 11, 2026 · 13 visits since July 2023
NOV 24
APR 25
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 fly on soda line under bar. -20 flies in bar area on back splash area behind beer taps and on tap drain
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022059663 | Oct 24, 2022 | Jan 11, 2023 | $200 |
| 3--2019049414 | Jun 5, 2019 | Nov 20, 2019 | $1,000 |
| 3--2019029649 | Apr 19, 2019 | Jul 11, 2019 | $440 |
Inspection history
13 visits, newest first
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table next to back walk in beer cooler is accumulated with black substance. Accumulation of pink substance on inside of ice machine to the left of the cookline.
Food stored on floor. 5 Cases of beer in walk in beer cooler stored on floor. Operator began to place them on shelves.
Plumbing system in disrepair. Pipe under dish pit area connected to hand sink is dripping on floor. Operator placed bucket under leaking pipe.
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 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. Operator ran 3 times, primed machine and still reading 0ppm. Operator set up 3 compartment sink and placed call to Ecolab. Chlorine measuring 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar (58F - Cold Holding); diced tomato (55F - Cold Holding); coleslaw (50F - Cold Holding) Placed items in freezer at 3:05. Retemped 42F cheddar, 40F coleslaw and 41F diced tomato at 4:00.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table next to back walk in beer cooler is accumulated with black substance. Accumulation of pink substance on inside of ice machine to the left of the cookline.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
Bowl or other container with no handle used to dispense food. Plastic ramekins used in salsa on expo counter. Operator replaced with ladle.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans wet nesting on wire shelf to the right of walk in beer cooler in back of kitchen.
Food stored on floor. 5 Cases of beer in walk in beer cooler stored on floor. Operator began to place them on shelves.
Plumbing system in disrepair. Pipe under dish pit area connected to hand sink is dripping on floor. Operator placed bucket under leaking pipe.
Time/temperature control for safety food thawed in an improper manner. Swai in 3 compartment sink sitting in water. Operator began to run cool water over fish to thaw.
Oct 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate13 Basic
Show 19 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chili, Cuban meat, and ground beef in walk-in cooler dated more than 7 days. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato soup (54F - Cold Holding) retemped at 54F at 2:29pm cabbage (50F - Cold Holding)1:05 pm retemped at 43F at 2:20pm tomato (44F - Cold Holding) 1:05 pm retemped at 43F at 2:20 pm Dairy (47F - Cold Holding)1:08 pm retemped at 45F at 2:23pm Beef (45F - Cold Holding) 1:08 pm retemped at 39F at 2:20 pm Dairy (43F - Cold Holding) Poultry (43F - Cold Holding)
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Chili, Cuban meat, and ground beef in walk-in cooler dated more than 7 days.
Toxic substance/chemical improperly stored. Unmarked chemical near liquor bottles.
Spray bottle containing toxic substance not labeled in bottle well at bar.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's restroom without hot water. Temperature was 82F and ran for 2 minute.
Bowl or other container with no handle used to dispense food. Observed single serve ramekin being used as a scoop in sauce on cook line.
Condensation or other drainage not disposed of according to law. Condensation from air conditioning unit leaking onto dining room table.
Covered waste receptacle not provided in women's bathroom. Employee bathroom missing covered trash can.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf with sauces in dry store. Employee removed.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting on back shelf near beer walk-in cooler.
Equipment in poor repair. Dish machine tested 0 ppm chlorine. Establishment not using dish machine at time of inspection. Discussed with manager to not use dish machine until it is working properly. Manager set up 3 compartment sink. Sanitizing at 50ppm. Gasket in reach in cooler torn.
Ice buildup in walk-in freezer around edges of doors.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for flour container not stored with handle above food.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Open dumpster lid.
Standing water in bottom of reach-in-cooler. Observed beer cooler in bar with standing water.
Working containers of food removed from original container not identified by common name. Flour and other white substances unlabeled in bins under counter.
Jul 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Food being prepared in open bar area no air curtains
Standing water in bottom of reach-in-cooler. Beer bottle cooled slimy
Walk-in cooler/freezer shelves with rust that has pitted the surface.
May 15, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority6 Intermediate9 Basic
Show 18 findings ▾
Food stored in ice used for drinks. See stop sale. Open personal bottle of apple juice in drink ice in kitchen
Live, small flying insects found 2 at the bar, 3 in the kitchen. No air curtains at 3 big bar garbage door windows, 2 swinging doors into kitchen do not seal.
Stop Sale issued due to food not being in a wholesome, sound condition. Mushrooms exceed 7 days Fish not removed from packages before thawing Contaminated ice
Food-contact surface soiled with food debris Slicer
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None for dish machine None for bar 3 compartment
No paper towels or mechanical hand drying device provided at handwash sink. By ice machine
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Locked in managers office
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. Employee health acknowledgment forms not available
Soap dispenser at handwash sink not working/unable to dispense soap.not attached to wall by ice machine
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.ice buckets on floor
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. 9 pieces
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting.cups by soda fountain kitchen
Food being prepared in open bar area no air curtains
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in and reach in handles Soda gun holsters at the bar slimy Reach in beer cooler with bottles water build up with slime
Standing water in bottom of reach-in-cooler. Beer bottle cooled slimy
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from cook line Due to overfilling. Individual bags of rice (60F - Cold Holding) Employee moved to reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. At bar
Equipment and utensils not properly air-dried - wet nesting. Cups at bar wet nesting.
Walk-in cooler shelves with rust that has pitted the surface.
May 31, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.6 pints Buffalo dip 48 degrees, 4 pints spinach dip 48 degrees, above the fill line overnight at reach in across from fryers also 25 cups of salsa 46 degrees, 20 cup of sour cream 47 degrees in server cooler.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Martin kitchen manager over 30 days
May 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority5 Intermediate5 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. eggs over ready to eat food in the walk in cooler in walk in
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.salsa 3 gallons
Rodent activity present as evidenced by rodent droppings found.3 on top of dish machine
Stop Sale issued due to food not being in a wholesome, sound condition.fish thawed in package, salsa past 7 days
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.6 pints Buffalo dip 48 degrees, 4 pints spinach dip 48 degrees, above the fill line overnight at reach in across from fryers also 25 cups of salsa 46 degrees, 20 cup of sour cream 47 degrees in server cooler.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Martin the kitchen Manager lacks knowledge of
Food-contact surface soiled with food debris, mold-like substance or slime.slicer soiled
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Martin kitchen manager over 30 days
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees, none certified
No soap provided at handwash sink.in dish pit room
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.
Dead roaches on premises.1 in office cleaned up
No handwashing sign provided at a hand sink used by food employees.by dish pit
Straws provided for customer self-service not individually wrapped or in an approved dispenser.across the bar
Working containers of food removed from original container not identified by common name.sugar
Feb 28, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit reach in cooler across from cook line. rice (48F - Cold Holding); cut leafy greens (48F - Cold Holding); cheese (50F - Cold Holding) Manager put in walk in cooler. Retemp rice (41F - Cold Holding); cut leafy greens (40F - Cold Holding); cheese (40F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled
Aug 1, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink out back.
Ceiling vent soiled above wash-wear area.
Jul 31, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. 4lbs vine leaves with rice. 2 lbs pineapple Manager marked with x and segregated
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 fly on soda line under bar. -20 flies in bar area on back splash area behind beer taps and on tap drain
Toxic substance/chemical improperly stored. Sterons stored with can goods in dry storage
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink out back.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Slicer soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen ice machine
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip hanging in bar area with approximately 15 dead flies
Bowl or other container with no handle used to dispense food. In tub of garlic pepper manager moved
Ceiling vent soiled above wash-wear area.
Damaged/spoiled/recalled food not properly segregated. 4lbs vine leaves with rice. 2 lbs pineapple Manager marked with x and segregated
Dead roaches on premises. 1 dead roach under bar.
Food stored on floor. Cans of beer stored on floor
Outer openings not protected during operation and vermin and/or environmental cross contamination present. No air curtain at bar area allowing flies to land.
Jul 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 11 high priority.
11 High priority4 Intermediate14 Basic
Show 29 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm educated
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Preparing green peppers with no gloves -see stop sale.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Manager was using Quat cleaner as a sanitiser. Inspector noted correct sanitiser on self operator corrected sanitiser.
Food with mold-like growth. See stop sale. About 2lbs in pizza deli cooler in prep station. jalapeños pepper Green peppers. Onion garlic and basil black olives
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 near ware washing area 1 bar 1 dinning room
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Box of unwashed green peppers over ready to eat food in walk in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach in cooler Marinara sauce date marked dated 7-11 manager Chilli dated 7-17 Black beans dated 7-14
Stop Sale issued due to adulteration of food product. One cup sliced green pepper bare hand contact.
Stop Sale issued on time/temperature control for safety food due to temperature Server prep Reach dressing temp at 50 Southwest dressing temp at 50
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler opposite of cook line. Sliced cheese 51 Southwest egg roll 49 Shredding Cheese 50 Chicken wing case Cooked breaded Chicken wing 50 Cooked non-breaded chicken wing 49 Chicken thighs 48 Server station Rach dressing 50 Southwest dressing 50
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Only had notice of big 5.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Southwest egg roll not date marked in deli cooker across from cook line. Walk in coolerMeat balls And Sliced cheese
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.
Spray bottle containing toxic substance not labeled. Degreaser in spay bottle in wash area. Labeled by manager
Buildup of food debris/soil residue on equipment door handles. Most reach in coolers at cook line soiled
Covered waste receptacle not provided in women's bathroom. In employment bathroom
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Drink on prep station.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in reach in cooler not segregated
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on dry storage areas
Employee with no beard guard/restraint while engaging in food preparation. Employee in back preparing food with no bead guard
Employee with no hair restraint while engaging in food preparation. Prep cook
In-use wet wiping cloth/towel used under cutting board. Used for prepping vegetable
Open dumpster lid. Manager closed lid
Single-service articles not stored inverted or protected from contamination. In bar area and near the cook line items not inverted
Standing water in bottom of reach-in-cooler. Chicken reach in
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Manger took all sanitiser buckets and put new sanitiser in the,was 0 ppm. *now 200ppm*Corrected On-SiteCorrected On-SiteRepeat ViolationWarning**
Working containers of food removed from original container not identified by common name. White granulated powder and substances no labeled with common name. At service station.
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.