WING STATION
619 S PINE AVE, Ocala FL 34471 · 352-512-9299
Last inspected Feb 23, 2026 · 8 visits since September 2023
AUG 24
FEB 25
SEP 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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
8 visits, newest first
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
What the inspector wrote — 16 findingsThe state's own report →
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line proceeded to handle chicken wings after touching pants without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Nonfood-grade containers used for food storage - direct contact with food. Rice stored in bin on shelf across from walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over shell eggs in walk-in cooler. Manager placed chicken on bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin for ice machine stained. Blade for can opener on kitchen prep table soiled with old food debris.
Show the remaining 12 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice stored in walk-in cooler. Manager stated rice was prepared on 2/21.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four out of five employee certifications expired.
Carbon dioxide/helium tanks not adequately secured. CO2 tank stored in dry storage area next to ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottles of water stored on shelf above reach-in cooler next to kitchen prep sinks. Manager removed bottles of water.
Employee personal food not properly identified and segregated from food to be served to the public. Employee cooked noodles and beef stored in walk-in cooler.
Food storage container/container lid cracked or broken. Lids stored above kitchen prep sinks.
Food stored on floor. Cases of cooking oil stored on floor in dry storage area.
Single-service articles not stored inverted or protected from contamination. To go containers on kitchen shelf. Manager turned containers over.
Stored food not covered. Chicken stored in kitchen reach-in freezer. Manager wrapped chicken with plastic wrap.
Unprotected ice machine in a customer/nonsecure area. Ice machine in dining room next to restroom.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler next to kitchen prep sinks. Manager placed wiping cloth in sanitizer bucket.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor across from kitchen prep sinks. Manager placed bucket on shelf.
Oct 9, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority0 Intermediate14 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: cooked chicken wings (46F,47F - Cooling). Manager stated the chicken wings were prepared the previous day.
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. Item in walk-in cooler: cooked chicken wings (46F,47F - Cooling). Manager stated the chicken wings were prepared the previous day.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over shell eggs in walk-in cooler. Manager placed chicken on bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp and proceeded to handle to go containers without washing hands and changing gloves. Manager had employee wash hands, change gloves and discard to go containers without washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in walk-in cooler: chicken (44F - Cold Holding). Manager stated chicken placed in cooler one hour prior to temperature being taken. Manager placed chicken in reach-in freezer to reduce temperature to 41F.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored in dry storage area.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging from ceiling in middle of kitchen. Manager removed sticky tape during inspection.
Food stored on floor. Two cases of cooking oil stored on floor at end of cook line. Manager had employees place cooking oil on shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gasket for reach-in freezer across from walk-in cooler.
Reuse of single-service or single-use articles. Establishment reuses cooking oil containers to store sauces in kitchen.
Standing water in bottom of walk-in-cooler. Underneath chicken stored in walk-in cooler.
Stored food not covered. Crawfish stored in reach-in freezer at end of cook line. Manager placed lid on container.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over prepped mushrooms in reach-in cooler next to kitchen entrance. Manager placed tomatoes on bottom shelf.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler next to kitchen entrance. Manager placed wiping cloth in sanitizer bucket.
Wiping cloth sanitizing solution stored on the floor. Kitchen sanitizer bucket stored on floor across from three compartment sink. Manager placed bucket on shelf.
Working containers of food removed from original container not identified by common name. Containers stored on shelf across from walk-in cooler. Manager placed labels on containers.
Feb 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook wearing gloves put raw meat on grill, then wiped gloved hands with Wet wiping cloth on cutting board, then handled cheese slices. Discussed with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bowl with raw beef sitting on top of bin in flip-top make table cooler Beef at 60F. Manager advised that beef had been there for 30 minutes. Manager placed beef in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Vents over cook area soiled with grease and oil
Handwash sink not accessible for employee use at all times. hand wash sink in prep area had a bowl and gloves in sink. Manager removed items
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( cooked rice ). Operator removed bowl.
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 in reach in freezer on cookline
Food storage container/container lid cracked or broken. Rice container lid cracked in several places. Bowl in flip-top make table cooler missing pieces from being cracked.
Food stored on floor. Two large plastic containers of soy sauce on floor
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored on prep table. Employee removed drill
Stored food not covered. Rangoons not covered in reach in freezer. Manager covered rangoons
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( Avocados ) stored over ready-to-eat food ( Margarine and cut brocolli ) in walk in cooler. Manager put avocados on bottom shelf.
Wet wiping cloth not stored in sanitizing solution between uses. Two Wet wiping cloth stored on cutting board
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( rice ).
Cardboard used to line food-contact shelves. Soiled cardboard used above hand wash sink to avoid bumping head.
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. Reach in freezer gasket frayed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three employee drinks stored above flip-top make table cooler in kitchen
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink.
Food stored on floor. Three containers of wing hot sauce stored on floor. Manager placed on shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( flour )
Stored food not covered. Wings in reach in cooler not covered
Jun 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw beef wrapped in clear wrap stored over open box of corn cobs in reach in freezer. Manager removed frozen beef.
Toxic substance/chemical improperly stored. Observed alcohol spray bottle stored net to take out bags that are ready to be filled with orders.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed three food handler certificates expired.
Cardboard used to line food-contact shelves. Observed soiled cardboard on corner of shelf above hand wash sink used as head bump guard.
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. Observed gasket in reach in freezer with gasket frayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cups stored on top of flip-top make table cooler. Manager removed cups from top of flip-top make table cooler
Food stored on floor. Observed case of water stored on floor in front work area. Manager placed water case on shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control food stored with handle touching food ( flour ). Manager removed and replaced with scoop with handle
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board of flip-top make table cooler on cook line.
Jan 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority6 Intermediate10 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At arriving time, Observed Multiple employees not wearing gloves and working with food at the cook line and prep area, employees started wearing gloves and no hand washed occurred.
Nonfood-grade bags used in direct contact with food. In reach-in freezer, observed raw fish in thank you gray bag.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach-in freezers, observed opened bags of raw chicken stored on top of opened bag of burgers and fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, observed cooked chicken wings at 52F, per Manager all wings will be served within the next hour. Inspector provided and explained time as a Public Health control form. Manager agreed to discard wings at 2:30pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed chicken wings at 126F, per employee wings came out of fryer 30 minutes prior. Per manager wings will be gone within one hour. Inspector explained the use of time as public health control form. Manager will discarded wings at 2:15pm.
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 not accessible for employee use at all times. Handwash sink near back door blocked with multiple containers inside and in front of sink, manage moved all.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan on site not filled out, operator was not able to explained the onside procedure for chicken wings and fries. Inspector provided a digital copy and explained the form.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Male manager unable to answer correctly the minimum cooking temperatures for fish and chicken wings.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach-in cooler, potatoes no date,asked, manager dated 01/06/2024.
Records/documents for required employee training do not contain all of the required information. Two certificates not filled out completely, missing date of training and expiration date.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above coolers
Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, observed opened employee personal food stored above and next to customers food.
Equipment and utensils not properly air-dried - wet nesting. Containers stored stacked above triple sink.
Food storage container/container lid cracked or broken. Observed some lids cracked.
Food stored on floor. At the cook line, observed three boxes of French fries on floor under prep table, manager moved back to freezer.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife stored between reach-in cooler and prep table, Employee moved to sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the dry storage area, observed bowl handle touching the food (rice and flour).
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and hood system heavily soiled with grease
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawed at room temperature inside sink, Manager turned on the water.
Working containers of food removed from original container not identified by common name. At the dry storage area, bulk containers not labeled, Manager labeled during inspection.
Sep 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority5 Intermediate11 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee came from back station touched his clothes and face and started wearing gloves without washing hands, inspector instructed to washed hands.
Nonfood-grade bags used in direct contact with food. Observed multiple non food grade bags in direct contact with raw food (chicken and beef).
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At the cook line, opened bag of raw beef stored above crab, also at the prep area, raw chicken above crab. Manager started moving items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line container of cooked chicken wings 50F, manager stated wings were pulled out of fridge 30 minutes prior to temperature being taken, Manager moved wings back to walk-in cooler
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. At the cook line, raw chicken wings no time marked, Manager cooked all wings, also observed time as a Public Health control form not filled out correctly, inspector explained form.
Employee washed hands in a sink other than an approved handwash sink. Male employee washed hand in prep sink, inspector instructed to use handwash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three male employees
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 three male employees
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, fried rice made 09/16/2023 o date marked, Manager dated.
Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning container
Carbon dioxide/helium tanks not adequately secured. At the dining area, CO 2 tanks not secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above raw chicken wings container, employe discarded.
Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler and freezers, observed employee personal food stored above customers food.
Food stored on floor. At the prep area and cook line oil jugs on floor also wing sauce on floor, manager moved off the floor.
Ice buildup in reach-in freezer and/or walk-in freezer. RIF near walk-in cooler
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table, employee moved to sink.
Open dumpster lid. Behind restaurant, dumpster lid open.
Reuse of single-service or single-use articles. At the cook line, observed gallon with handle cut in half to use as a scoop, also observed multiple oil jugs containers refilled with wings sauces and margarine containers (handles) used to stored in house wings sauces.
Single-service articles not stored inverted or protected from contamination. To go containers stored not inverted, manager inverted.
Stored food not covered. In reach-in freezers, multiple food containers or covered, also bags of food opened.
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.