WINGHOUSE BAR + GRILL
2145 E SILVER SPRINGS BLVD, Ocala FL 34470 · 352-672-7880
Last inspected Dec 10, 2025 · 12 visits since September 2023
JUL 24
MAY 25
MAY 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, hot dogs date marked 5/27/25.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
What the inspector wrote — 14 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, buffalo dip date marked 11/28/25. In walk-in cooler, pasta (Mac and cheese) date marked 12/02/25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw chicken 58F, employee voluntarily discarded
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the cook line, cheese, spinach dip opened bag and sausage no date marked.
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/ Three bartenders one cook, no manager on site.
Show the remaining 10 findings ▾
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 on-site 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 on-site employees
No soap provided at handwash sink. At the bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables.
Floor soiled/has accumulation of debris. Floors with dirty standing water. Floors throughout the kitchen heavily soiled with food residue
Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets heavily soiled with food residue and mold like substance. Hood with grease buildup up and dust, shelves at the cook line and prep area.
Objectionable odors in bathroom or other areas of the establishment. At the end of the cook line
Reach-in cooler interior/shelves have accumulation of soil residues. All Reach-in cooler at the cook line heavily soiled with food debris and mold like substance
Standing water in bottom of reach-in-cooler. Reach-in cooler at the entrance of the cook line (Raw chicken).
Jul 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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 cooler at the cook line with ambient temperature of 68F.
Jul 16, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer opened box with raw beef stored above opened box of corn and pretzels, Manager stored properly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, hot dogs date marked 5/27/25.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese 52F, cheese 50F, chicken dip 52F, cut tomatoes 62F, 61F and 61Fm cut lettuce 66Fm spinach dip 57F, rice 63F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (all overnight products), Mac and cheese 52F, cheese 50F, chicken dip 52F, cut tomatoes 62F, 61F and 61Fm cut lettuce 66Fm spinach dip 57F, rice 63F.
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 one female employee on site.
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. For chicken wings.
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 cooler at the cook line with ambient temperature of 68F.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled. Reach-in cooler gaskets heavily soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler heavily soiled.
Single-service articles not stored inverted or protected from contamination. At the prep area
Standing water in bottom of reach-in-cooler. Reach-in coolers at the cook line
Stored food not covered. In walk-in cooler, ribs not covered
Wall soiled with accumulated grease, food debris, and/or dust. Beer cooler walls soiled.
May 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bathroom facility not clean. Urinals in men's restroom soiled, operator cleaned urinals during inspection.
May 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (71F - Cold Holding); beef (51,54,61F - Cold Holding) items in low boy under grill, items were just placed in cooler 1 hour prior to inspection and cooler had been turned off, ice was added onto food items. spinach dip (47F - Cold Holding) lettuce (54F - Cold Holding); coleslaw (55F - Cold Holding); cheeses (59-61F - Cold Holding) items in reach in cooler overnight cooler thermometer reads 55F, see stop sale.
May 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 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. 0ppm, operator primed line and retested at 100ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. spinach dip (47F - Cold Holding) lettuce (54F - Cold Holding); coleslaw (55F - Cold Holding); cheeses (59-61F - Cold Holding) items in reach in cooler overnight cooler thermometer reads 55F, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (71F - Cold Holding); beef (51,54,61F - Cold Holding) items in low boy under grill, items were just placed in cooler 1 hour prior to inspection and cooler had been turned off, ice was added onto food items. spinach dip (47F - Cold Holding) lettuce (54F - Cold Holding); coleslaw (55F - Cold Holding); cheeses (59-61F - Cold Holding) items in reach in cooler overnight cooler thermometer reads 55F, see stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake opened a few days ago, no date. Operator dated.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line and in prep area. Interior top of flip top reach in cooler on cooks line. Shelf inside raw chicken reach in cooler on cooks line.
No soap provided at handwash sink. In women's restroom, operator placed soap at sink.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Buffalo dip dated 4/27 in walk in cooler, operator stated it was prepped then frozen then was pulled yesterday with no new date mark. Operator dated correctly.
Floor soiled/has accumulation of debris. Under cooking equipment on cooks line. Air vent soiled on ceiling in dish area. Light on ceiling in walk in cooler is soiled.
Floor tiles missing and/or in disrepair. On cooks line near fryers the tile is cracked and some is missing causing water to be standing on floor.
Food storage container/container lid cracked or broken. Large chip bin is cracked on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers. Fan guard in walk in cooler.
Oct 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced tomatoes stored in walk-in cooler dated 7/17. Manager stated tomatoes were sliced on 7/24.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef then changed gloves and proceeded to handle clean plates without washing hands. Manager had employee wash hands and change gloves.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose side of splitter in mop sink. Faucet on side of building across from dumpsters.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stored in prep area. Ice bin for kitchen 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. No proof of employee training.
Spray bottle containing toxic substance not labeled. Bottles of window cleaner in chemical storage room next to back door.
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Drain cover(s) missing. Drain in mop sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on kitchen prep table. Manager removed backpack from table.
Food storage container/container lid cracked or broken. Plastic container stored in dish area.
Hole in or other damage to wall. Wall tiles missing in mop sink area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line grill. Manager removed tongs during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill and fryers greasy. Fan covers in walk-in coolers. Area around soda nozzles in bar area.
Objectionable odors in bathroom or other areas of the establishment. Men's restroom.
Open dumpster lid. Dumpster on side of building.
Wet mop not stored in a manner to allow the mop to dry. Wet mops in mop sink area.
Worn, torn and/or soiled floors/carpeting. Floor in room with soda boxes.
Jun 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing after splitter in mop sink on black and red hose connections.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled with black substance. Interior of cooler across from handwash sink in bar soiled with black substance. Broken glass on shelving inside reach-in cooler at bar entrance. Fountain machine nozzles soiled with grey substance.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. One porous acoustic ceiling tile in kitchen near mop sink.
Cold holding equipment not maintained in good repair. Gaskets and handles missing from doors of reach-in cooler at beginning of cookline. Operator is utilizing ice to maintain temperatures inside unit.
Dead roaches on premises. Three dead roaches on floor inside cabinet in corner of server station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table in kitchen above flour bins. Manager removed phone from table during this inspection.
Food storage container/container lid cracked or broken. Four chipped plastic pan lids on rolling rack in prep area of kitchen.
No handwashing sign and/or soap provided at a hand sink used by food employees. No soap at handwash sink in bar area. Manager supplied soap at handwash sink during this inspection. Sign posted at handwash sink in bar area is not sufficient. The sign does not instruct employees to wash hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler doors at cookline soiled with food debris. Area around nozzles at fountain machine soiled with mold-like substance.
Old labels stuck to food containers after cleaning. Old labels stuck to four pans on clean dish rack in warewash area.
Open dumpster lid. Dumpster lid left open.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink cup on shelf in cooler beside pan of oranges and beside condiments in bar area.
Unclean building components, attachments or fixtures. Wall above handwash sink at cookline soiled with dust. Light on ceiling above cookline soiled with dust. Floor below fountain soda storage shelves heavily soiled with grease and/or brown substance. Floor below equipment at cookline soiled with grease. Floor inside chemical storage closet soiled with white substance and debris. Sanitizer dispenser at mop sink soiled with black substance.
Jan 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
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. Observed server take lemon slice with bare hand, cut a slice in the lemon and place on cup rim. Manager spoke to all the servers about washing hands and use gloves.
Toxic substance/chemical improperly stored. Observed bottles of santizer and degreaser hanging on rack facing paper towels used for customers and stored over cups. Manager removed all the spray bottles from rack.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance.
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. Observed Manager does not have any proof of food handler training for any of the 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. Observed person in charge cannot provide verifiable proof 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.
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ).
Cove molding at floor/wall juncture broken/missing. Observed cove molding missing in bar area by ice bin.
Current Hotel and Restaurant license not displayed. Observed establishment does not have a copy ofthe current license
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation on inside of door to reach in cooler where Chicken is breaded on cook line.
No copy of latest inspection report available. Observed last inspection available dated 2021.
Single-service articles not stored inverted or protected from contamination. Observed single serve plastic trays facing up and not inverted or protected
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate12 Basic
Show 15 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler and cook line, observed spinach dip date marked 09/19/2023.
Toxic substance/chemical improperly stored. Dish soap stored on top of straws boxes, manager moved.
No soap provided at handwash sink. Handwash sink at the bar area, also no sign available
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice maching with mold like substance
Current Hotel and Restaurant license not displayed. June 1, 2022.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, employee drinks next to ice bin, Manager moved.
Employee personal food not properly identified and segregated from food to be served to the public. Reach-in coolers at the bar area, observed multiple employee food items above cups and drinks, manager discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In front of ice machine, employee jacket on top of soda boxes, manager moved.
Employee with no hair restraint while engaging in food preparation. Male employee, also no beard guard.
Food storage container/container lid cracked or broken. In use containers at the cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer floor.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Raw Chicken cooler at the cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment heavily soiled, gaskets and equipment handles.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line, heavily soiled, also interior of microwave soiled.
Wall soiled with accumulated grease, food debris, and/or dust. At the cook line, walls and shelves above equipment soiled, also ceiling tiles soiled and with dust.
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.