WING EXPRESS
955 S WOODLAND BLVD STE A5, Deland FL 32720 · 386-873-7023
Last inspected Apr 10, 2026 · 7 visits since September 2023
MAR 24
AUG 24
FEB 25
AUG 25
APR 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. Low splash Chlorox. Operator purchased approved bleach.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table upper level, small bowl placed on top of containers. Cooked chicken (47F - Cold Holding),placed overnight. Operator instructed to discard
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken on kitchen shelf. Operator placed time.
Show the remaining 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice prepared 24 hours ago, in walk in cooler not date marked. Operator placed date.
Food stored on floor. Bucket with meat stored on walk in freezer floor.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk in cooler. Operator relocated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line sliced beef (46F - Cold Holding);less than 4 hours. Operator placed ice
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice prepared two days ago not date marked in walk in cooler. Operator updated.
Food stored on floor. Buckets of chicken sutured on walk in freezer floor, operator relocated.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food.in walk in freezer. Operator removed.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler, Prepared 2 days ago not date marked. Operator updated.
Carbon dioxide/helium tanks not adequately secured. Secured tanks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chopsticks on food preparation table. Operator removed. Sanitized area. Jacket items on food storage racks. operator relocated
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cook line Make table Containers of cooked chicken placed on top of container sson top level. cooked chicken (58F - Cold Holding)/15 minutes. Operator placed on bottom of unit. sliced cheese (48F - Cold Holding); sliced meat (48F - Cold Holding); shrimp.Less than 4 hours. -walk in cooler raw chicken (49F - Cold Holding); less than 4 hours. Operator placed in reach in freezer.
Handwash sink used for purposes other than handwashing. Container full of water at cook line hand sink.
No paper towels or mechanical hand drying device provided at cook line handwash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with drink,placed on top of mane table shelf,
Objectionable odors in men's bathroom or other areas of the establishment.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Box on floor of raw chicken (50F - Cold Holding)/1 hour; sliced cheese (47F - Cold Holding);; burgers (51F - Cold Holding) Operator p,aced in another unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries 90F at cookline for 20 minutes, operator instructed to reheat,
Handwash sink ps used for purposes other than handwashing. Containers stored in kitchen and cookline sinks.
No paper towels or mechanical hand drying device provided at kitchen handwash sink.
No soap provided at kitchen handwash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -opened water bottles on kitchen food preparation table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone stored on kitchen make table.
Food stored on floor. Box of raw chicken stored on cookline floor.
No Heimlich maneuver/choking sign posted.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm.
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority7 Intermediate5 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone, donned gloves and continued to prepare food at cookline without washing hands first.
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.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife and cutting board not sanitized in washware area three compartment sink. Employee Washed and rinsed and stored without sanitizing, educated operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat stored over sauces in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen marketable raw beef (47F - Cold Holding)/1 hour; sour cream (47F - Cold Holding). Operator restocking containers and had left some empty spaces,for 45 minutes,. Operator placed ice and replaced empty spaces with containers.
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.
Handwash sink used for purposes other than handwashing. Food container stored in kitchen hand sink.
No paper towels or mechanical hand drying device provided at washware handwash sink.
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 soap provided at cookline handwash sink.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler prepared 24 hours ago not date marked. Educated operator.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on top of cookline make table unit,
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at cookline wearing watch while preparing food.
Single-service articles not stored inverted or protected from contamination. Plastic forks at front counter, stored loose in cardboard box at front counter. Operator placed inverted in a container.
Water leaking from pipe and/or faucet/handle, at washware three compartment sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm
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.