WING SHACK
4650 MICHIGAN ST, Orlando FL 32812
Last inspected Aug 5, 2026 · 20 visits since July 2023
FEB 25
AUG 25
NOV 25
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 6 live roaches on floor under beer cooler at bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025046108 | Apr 23, 2025 | Aug 28, 2025 | $300 |
| 4--2024010458 | Jan 9, 2024 | Apr 18, 2024 | $200 |
| 4--2017042992 | Jul 19, 2017 | Dec 29, 2017 | $400 |
Inspection history
20 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate9 Basic
What the inspector wrote — 16 findingsThe state's own report →
Live, small flying insects found. Observed 3 small live flying insects by the 3 compartment sink not landing at any food. Next routine visit per supervisor.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef steak stored over bread at the reach-in freezer. Operator switch it.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steak stored over cut lettuce at the reach-in cooler. Raw burger stored over mushrooms at the walk-in cooler next. Operator switch it
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen area.
Show the remaining 12 findings ▾
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. Missing some.
Non-pitting surface rust on food-contact equipment. Walk-in cooler shelves.
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. Jean the cook by the time of inspection didn't have a certificate and only observed 2 certificates out of 13 employees.
employee beverage container in a cold holding unit with food to be served to customers. Employee bottle water stored at the reach-in cooler next to customer food. Operator removed it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils and spatulas stored not inverted next to ice machine.
Equipment in poor repair. Gasket torn the walk-in cooler door.
Floor area(s) covered with standing water. drip loss from the chicken wings at the walk-in cooler.
Light not functioning. One out by the hoods.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods-employee hand sink kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
Working containers of food removed from original container not identified by common name. Sugar no label. Operator label it.
Jun 1, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Live, small flying insects found Observed 3 small live flying insects by the 3 compartment sink not landing at any food. Next routine visit per supervisor.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw bacon stored over onion at the walk-in cooler. Raw chicken stored over butter at the walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (95 f-hot hold.operator stated it's been at the hot hold less than 2 hours and they reheat i5 to 165.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table area.
Handwash sink used for purposes other than handwashing. Observed employee dump sanitizer water a the employee hand sink next to make table. Cook cover pens stored at the employee hand sink next to the 3 compartment 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. For some employees the assistant manager and the new cook at the kitchen.
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. Only observed some.
Bathroom facility in disrepair. Men's restroom out of order but establishment still have 3 available restrooms.
Ceiling/ceiling tile shows damage or is in disrepair. Men's resrtroom.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Gasket torn bottom make table and walk-in cooler door.
In-use utensil stored in sanitizer between uses. Utensil stored in sanitizer at the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door was opened and observed flies. Operator close it.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Stored food not covered. Fries not covered at the reach-in 2 door freezer next to make table.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Operator change the the sanitizer bucket second ppm 200 ppm
Nov 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate13 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked chicken wings (52f- Cold Holding)from overnight.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Butter milk expired 11-6.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over portion ranch sauce at the reach-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings (52f - Cold Holding)from overnight.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Butter milk expired 11-6. Operator discarded it.
Employee washed hands in a sink other than an approved handwash sink. The cook washed his hand at the 3 compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the kitchen.
Handwash sink used for purposes other than handwashing. Cover pans stored at the employee hand sink the one by the 3 compartment sink. Operator removed it.
No probe thermometer provided to measure temperature of food products.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. The only person at the kitchen didn't know the answer for cooking temperature for chicken.
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. Jean didn't have a food handler.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler handle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Cleaned and sanitized equipment or utensils not properly stored. Scoop and tongs Stored on top of hand wash sink may you touch it with your face while washing your hand.
Equipment in poor repair. Gasket torn bottom of make table at reach-in freezer door.
Floor soiled/has accumulation of debris. Throughout kitchen.
Floor tiles missing and/or in disrepair. Multiple area missing tile throughout kitchen.
Food stored on floor. 2 box of chicken stored on floor back of the kitchen. Flour stored on floor. Vinegar stored on floor. Buffalo sauce stored on floor.
In-use tongs stored on equipment door handle between uses. 2 tongs stored on stove handle.
Light not functioning. Multiple area missing light throughout kitchen.
Light shield damaged/in disrepair. Multiple area at the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink -hoods.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door opened.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler -reach-in freezer-bottom of make table at.
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority8 Intermediate19 Basic
Show 32 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook handled dirty cooler handle then proceeded to grab customers plate to serve their order on without washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching dirty cooler Handel
Live, small flying insects found Observed 1 small flying insects at the dishwasher area not landing at any food. Next routine visit per supervisor.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table top sliced tomatoes overnight (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table top sliced tomatoes overnight (47F - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened more than 2 days ago no date marked.
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Cook stated that the wings are blanched not fully cooked to 165f which will require non continuous cooking process with required documentation to be available at each inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher chlorine no test strips.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand sink at the kitchen area.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. No soap at employee hand sink at the kitchen area.
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle no label at the kitchen.
Bowl or other container with no handle used to dispense food. Bowl without handle used as scoop at the flour.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler handle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tongs and ladles at dish area hand wash sink not stored in a protected manner due to food contact surface is exposed to splash from hand sink and body parts in close proximity. Face touches utensils when washing hands.
Cleaned and sanitized equipment or utensils not properly stored. Scoop and tongs Stored on top of hand wash sink may you touch it with your face while washing your hand.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored at prep table.
Equipment in poor repair. Gasket torn at the walk-in cooler door and bottom of make table.
Floor soiled/has accumulation of debris. Throughout kitchen.
Floor tiles missing and/or in disrepair. Multiple area throughout kitchen.
Food stored on floor. Hpusemade wing sauce container stored on floor.
Light not functioning. Multiple light burn throughout kitchen.
Light shield damaged/in disrepair. At the kitchen top of the reach-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods-mop sink.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door was opened and observed small lives flying insects at the dishwasher area.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Working containers of food removed from original container not identified by common name. Flour and suger no label.
Sep 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
6 High priority8 Intermediate19 Basic
Show 33 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. 0 ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook handled dirty cooler handle then proceeded to grab customers plate to serve their order on without washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching dirty cooler Handel
Live, small flying insects found Observed 1 small flying insects at the dishwasher area not landing at any food. Next routine visit per supervisor.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table top sliced tomatoes overnight (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table top sliced tomatoes overnight (47F - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened more than 2 days ago no date marked.
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Cook stated that the wings are blanched not fully cooked to 165f which will require non continuous cooking process with required documentation to be available at each inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher chlorine no test strips.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand sink at the kitchen area.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. No soap at employee hand sink at the kitchen area.
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle no label at the kitchen.
Bowl or other container with no handle used to dispense food. Bowl without handle used as scoop at the flour.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler handle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tongs and ladles at dish area hand wash sink not stored in a protected manner due to food contact surface is exposed to splash from hand sink and body parts in close proximity. Face touches utensils when washing hands.
Cleaned and sanitized equipment or utensils not properly stored. Scoop and tongs Stored on top of hand wash sink may you touch it with your face while washing your hand.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored at prep table.
Equipment in poor repair. Gasket torn at the walk-in cooler door and bottom of make table.
Floor soiled/has accumulation of debris. Throughout kitchen.
Floor tiles missing and/or in disrepair. Multiple area throughout kitchen.
Food stored on floor. Hpusemade wing sauce container stored on floor.
Light not functioning. Multiple light burn throughout kitchen.
Light shield damaged/in disrepair. At the kitchen top of the reach-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods-mop sink.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door was opened and observed small lives flying insects at the dishwasher area.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Working containers of food removed from original container not identified by common name. Flour and suger no label.
Aug 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 33 recorded, 6 high priority.
6 High priority8 Intermediate19 Basic
Show 33 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. 0 ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook handled dirty cooler handle then proceeded to grab customers plate to serve their order on without washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching dirty cooler Handel
Live, small flying insects found Observed 1 small flying insects at the dishwasher area not landing at any food. Next routine visit per supervisor.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table top sliced tomatoes overnight (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table top sliced tomatoes overnight (47F - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened more than 2 days ago no date marked.
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Cook stated that the wings are blanched not fully cooked to 165f which will require non continuous cooking process with required documentation to be available at each inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher chlorine no test strips.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand sink at the kitchen area.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. No soap at employee hand sink at the kitchen area.
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle no label at the kitchen.
Bowl or other container with no handle used to dispense food. Bowl without handle used as scoop at the flour.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler handle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tongs and ladles at dish area hand wash sink not stored in a protected manner due to food contact surface is exposed to splash from hand sink and body parts in close proximity. Face touches utensils when washing hands.
Cleaned and sanitized equipment or utensils not properly stored. Scoop and tongs Stored on top of hand wash sink may you touch it with your face while washing your hand.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored at prep table.
Equipment in poor repair. Gasket torn at the walk-in cooler door and bottom of make table.
Floor soiled/has accumulation of debris. Throughout kitchen.
Floor tiles missing and/or in disrepair. Multiple area throughout kitchen.
Food stored on floor. Hpusemade wing sauce container stored on floor.
Light not functioning. Multiple light burn throughout kitchen.
Light shield damaged/in disrepair. At the kitchen top of the reach-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods-mop sink.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door was opened and observed small lives flying insects at the dishwasher area.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Working containers of food removed from original container not identified by common name. Flour and suger no label.
Apr 23, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority3 Intermediate13 Basic
Show 18 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. 0 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler,raw chicken wings over night (51F - Cold Holding)
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator fry the chicken wings just for couple minutes then put it to the cooler then refrying it to 165f if need it without any temperature monitor.
Handwash sink not accessible for employee use at all times. Stainless pan stored at the employee hand sink the one by the dish area.
Manager or person in charge lacking proof of food manager certification.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler Handel.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
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. Gasket torn at the reach-in cooler and cooler didn't hold temperature was 51f.
Cutting board has cut marks and is no longer cleanable. Make table.
Equipment in poor repair gasket torn at the walk-in cooler door.
Floor area(s) covered with standing water. Throughout kitchen and walk-in cooler.
Floor soiled/has accumulation of debris. Throughout kitchen.
Floor tiles missing and/or in disrepair. Back door exit door.
Light not functioning. One missing at the hoods,3missing top of the reach-in cooler,one missing top of make table,3 missing at the dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods-side fryer-side of make table.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves,bottom of make table,reach-in cooler and reach-in freezer shelves.
Standing water in bottom of reach-in-cooler. Bottom of make table,reach-in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Wallk-in cooler shelves.
Feb 24, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority3 Intermediate13 Basic
Show 18 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. 0 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler,raw chicken wings over night (51F - Cold Holding)
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator fry the chicken wings just for couple minutes then put it to the cooler then refrying it to 165f if need it without any temperature monitor.
Handwash sink not accessible for employee use at all times. Stainless pan stored at the employee hand sink the one by the dish area.
Manager or person in charge lacking proof of food manager certification.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler Handel.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
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. Gasket torn at the reach-in cooler and cooler didn't hold temperature was 51f.
Cutting board has cut marks and is no longer cleanable. Make table.
Equipment in poor repair gasket torn at the walk-in cooler door.
Floor area(s) covered with standing water. Throughout kitchen and walk-in cooler.
Floor soiled/has accumulation of debris. Throughout kitchen.
Floor tiles missing and/or in disrepair. Back door exit door.
Light not functioning. One missing at the hoods,3missing top of the reach-in cooler,one missing top of make table,3 missing at the dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods-side fryer-side of make table.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves,bottom of make table,reach-in cooler and reach-in freezer shelves.
Standing water in bottom of reach-in-cooler. Bottom of make table,reach-in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Wallk-in cooler shelves.
Feb 13, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority4 Intermediate15 Basic
Show 25 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. 0 ppm
Raw animal food stored in same container as ready-to-eat food. Raw chicken wings stored at same container with precooked at the reach-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored in top of butter at the walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw burger stored on top of sliced bacon at the walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler,raw chicken wings over night (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler,raw chicken wings over night (51F - Cold Holding)
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator fry the chicken wings just for couple minutes then put it to the cooler then refrying it to 165f if need it without any temperature monitor.
Handwash sink not accessible for employee use at all times. Stainless pan stored at the employee hand sink the one by the dish area.
Manager or person in charge lacking proof of food manager certification.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Employee hand sink both of them the one next to the make table and the one by the dishwasher area.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler Handel.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
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. Gasket torn at the reach-in cooler and cooler didn't hold temperature was 51f.
Cutting board has cut marks and is no longer cleanable. Make table.
Equipment in poor repair gasket torn at the walk-in cooler door.
Floor area(s) covered with standing water. Throughout kitchen and walk-in cooler.
Floor soiled/has accumulation of debris. Throughout kitchen.
Floor tiles missing and/or in disrepair. Back door exit door.
Food stored on floor. Boxes of soda stored on floor dishwasher area.
Light not functioning. One missing at the hoods,3missing top of the reach-in cooler,one missing top of make table,3 missing at the dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods-side fryer-side of make table.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exit door.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves,bottom of make table,reach-in cooler and reach-in freezer shelves.
Standing water in bottom of reach-in-cooler. Bottom of make table,reach-in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Wallk-in cooler shelves.
Jan 22, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority5 Intermediate12 Basic
Show 17 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at maketable and cutting boards stored by triple sink.
Handwash sink not accessible for employee use at all times. Handwashing sink by triple sink blocked by pan inside. Moved pan.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwashing sink at triple sink in kitchen.
Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer hanging in bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen.
Buildup of food debris/soil residue on equipment door handles. Hot box next to cookline.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Floor area(s) covered with standing water. Walk-in cooler and bar area.
Floor soiled/has accumulation of debris. Floor soiled by cookline behind and under equipment.
Floor tiles missing and/or in disrepair. Floor tiled cracked by back door and cookline.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. At cookline.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by back door.
Light not functioning. 2 in hood, and several throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood soiled with grease at cookline. Gaskets throughout kitchen soiled. Shelving inside walk-in cooler. Hot box interior soiled, next to cookline. Outside mop sink area.
Single-service articles not stored inverted or protected from contamination. Several single service utensils (forks, knives, spoons) not inverted in kitchen prep table.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves
Jan 8, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority7 Intermediate15 Basic
Show 23 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar triple sink 0ppm, operator remade, re-check 50ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at maketable and cutting boards stored by triple sink.
Handwash sink not accessible for employee use at all times. Handwashing sink by triple sink blocked by pan inside. Moved pan.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine.
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwashing sink at triple sink in kitchen.
Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer hanging in bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Plastic cup inside flour bin by triple sink.
Buildup of food debris/soil residue on equipment door handles. Hot box next to cookline.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Floor area(s) covered with standing water. Walk-in cooler and bar area.
Floor soiled/has accumulation of debris. Floor soiled by cookline behind and under equipment.
Floor tiles missing and/or in disrepair. Floor tiled cracked by back door and cookline.
Food stored on floor. Bag in box sodas on floor by triple sink of cooler. Multiple items in beer cooler stored on floor.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. At cookline.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by back door.
In-use tongs stored on equipment door handle between uses. Oven door at cookline.
Light not functioning. 2 in hood, and several throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood soiled with grease at cookline. Gaskets throughout kitchen soiled. Shelving inside walk-in cooler. Hot box interior soiled, next to cookline. Outside mop sink area.
Single-service articles not stored inverted or protected from contamination. Several single service utensils (forks, knives, spoons) not inverted in kitchen prep table.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves
Nov 20, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 24 recorded, 1 high priority.
1 High priority7 Intermediate16 Basic
Show 24 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar triple sink 0ppm, operator remade, re-check 50ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at maketable and cutting boards stored by triple sink.
Handwash sink not accessible for employee use at all times. Handwashing sink by triple sink blocked by pan inside. Moved pan.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine.
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwashing sink at triple sink in kitchen.
Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer hanging in bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Plastic cup inside flour bin by triple sink.
Buildup of food debris/soil residue on equipment door handles. Hot box next to cookline.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. Walk-in cooler and bar area.
Floor soiled/has accumulation of debris. Floor soiled by cookline behind and under equipment.
Floor tiles missing and/or in disrepair. Floor tiled cracked by back door and cookline.
Food stored on floor. Bag in box sodas on floor by triple sink of cooler. Multiple items in beer cooler stored on floor.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. At cookline.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by back door.
In-use tongs stored on equipment door handle between uses. Oven door at cookline.
Light not functioning. 2 in hood, and several throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood soiled with grease at cookline. Gaskets throughout kitchen soiled. Shelving inside walk-in cooler. Hot box interior soiled, next to cookline. Outside mop sink area.
Single-service articles not stored inverted or protected from contamination. Several single service utensils (forks, knives, spoons) not inverted in kitchen prep table.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves
Aug 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insects in kitchen not landing to any food. Next announcement visit per supervisor.
Food-contact surface soiled with food debris, mold-like substance or slime. Per supervisor Randy hicks 7 day call back required for cleanness. Make table bottom and side -employee hand sink -interior and outside ice machine.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment especially the walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust Throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Make table.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Heavy solied Throughout kitchen.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the one door reach-in cooler.
Light not functioning. 2 out by the hoods.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods -side make table and the 2 employees hand sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Stored food not covered. At the reach-in freezer the one next to the make table.
Working containers of food removed from original container not identified by common name. Sugar no label.
Aug 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate12 Basic
Show 17 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. 0 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insects in kitchen not landing to any food. Next announcement visit per supervisor.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator cook chicken halfway then they hold it then recook it without any plan or approval.
Food-contact surface soiled with food debris, mold-like substance or slime. Per supervisor Randy hicks 7 day call back required for cleanness. Make table bottom and side -employee hand sink -interior and outside ice machine.
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.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment especially the walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust Throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Make table.
Employee with no hair restraint while engaging in food preparation. The only person at the kitchen no hair restraint.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Heavy solied Throughout kitchen.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the one door reach-in cooler.
Light not functioning. 2 out by the hoods.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods -side make table and the 2 employees hand sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Stored food not covered. At the reach-in freezer the one next to the make table.
Working containers of food removed from original container not identified by common name. Sugar no label.
Aug 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 4 high priority.
4 High priority5 Intermediate15 Basic
Show 24 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. 0 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insects in kitchen not landing to any food. Next announcement visit per supervisor.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. row check breast (46F - Cold Holding); chicken wings (46F - Cold Holding); raw hamburger (46F - Cold Holding); precooked bacon (48F - Cold Holding); butter milk (46F - Cold Holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. row check breast (46F - Cold Holding); chicken wings (46F - Cold Holding); raw hamburger (46F - Cold Holding); precooked bacon (48F - Cold Holding); butter milk (46F - Cold Holding
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator cook chicken halfway then they hold it then recook it without any plan or approval.
Food-contact surface soiled with food debris, mold-like substance or slime. Per supervisor Randy hicks 7 day call back required for cleanness. Make table bottom and side -employee hand sink -interior and outside ice machine.
No paper towels or mechanical hand drying device provided at handwash sink. At any of the hand sink -employee bring me roll of napkins.
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.
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.
Bowl or other container with no handle used to dispense food. At the sugar.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment especially the walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust Throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Make table.
Employee with no hair restraint while engaging in food preparation. The only person at the kitchen no hair restraint.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Heavy solied Throughout kitchen.
In-use tongs stored on equipment door handle between uses. 5 tongs stored on stove door.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the one door reach-in cooler.
Light not functioning. 2 out by the hoods.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods -side make table and the 2 employees hand sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Standing water in bottom of reach-in-cooler. Bottom of make table and the one door reach-in cooler and the walk-in cooler.
Stored food not covered. At the reach-in freezer the one next to the make table.
Working containers of food removed from original container not identified by common name. Sugar no label.
Feb 2, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 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.0 ppm. 100
Handwash sink used for purposes other than handwashing.Employee rinsed lettuce on hand sink by cook line.
Carbon dioxide/helium tanks not adequately secured.Tank not chained in dry storage and in bar.
Cutting board has cut marks and is no longer cleanable.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee working on cook line while wearing a watch.
Exterior door has a gap at the threshold that opens to the outside.
Standing water in bottom of reach-in-cooler, tall reach in cooler by fryers.
Jan 10, 2024□ 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 ▾
Cutting board has cut marks and is no longer cleanable on make table at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. 6 live roaches on floor under beer cooler at bar
Cutting board has cut marks and is no longer cleanable on make table at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority6 Intermediate12 Basic
Show 22 findings ▾
Roach activity present as evidenced by live roaches found. 6 live roaches on floor under beer cooler at bar
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken breast kept overnight on tall reach in cooler by hot box in cook line with temperature of 47F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breast kept overnight on reach in cooler by hot box in cook line with temperature of 47F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings kept on hot box for less than 4 hours with temperature of 110F. Operator decided to place in cooler
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. Vegetable chopper kept inside hand sink by three bay sink.
Original container of toxic substance or chemical does not bear the manufacturer's label.Bottles with clear liquid kept on bar rack.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.On both hand sinks located at cook line.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for burgers. Emailed one to operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing over ice machine.
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. Tall reach in cooler located next to hot box in cookline with ambient cooling of 50F.
Cutting board has cut marks and is no longer cleanable on make table at cook line.
Dead roaches on premises. 1 dead roach on shelve across from beer cooler at bar 1 dead roach on floor under beer cooler at bar 1 dead roach under three bay sink at bar Total= 3 dead roaches
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing orders while wearing a watch.
Floor soiled/has accumulation of debris.Debris on floor behind stove.
Food not stored at least 6 inches off of the floor. Teriyaki sauce kept on dry storage floor, garlic sauce kept on walk in cooler floor.
Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.Door on hot box will not close.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up.
Standing water in bottom of reach-in-cooler.Make table in cook line and tall reach in cooler located next to hot box
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hand without rubbed his hand for less than 10 seconds.
Operating with an expired Division of Hotels and Restaurants license. Operator paid when I'm here and pictures for the license available with me if need it.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored top of cooked wings at the reach-in cooler.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided to the 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. No employee agreement. Provided to the operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings cooked last night no label at the reach-in cooler.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speakers stored at make table the cutting board.
Floor tiles missing and/or in disrepair. By the exit door.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn reach-in cooler.
No Heimlich maneuver/choking sign posted. Provided to the operator.
No handwashing sign provided at a hand sink used by food employees. Woman restroom.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler. Bottom of make table -reach in cooler.
Working containers of food removed from original container not identified by common name. Flour and sugar no label.
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.