WINGS & MORE
2525 W DAVIE BLVD, Fort Lauderdale FL 33312 · 954-792-1630
Last inspected Jul 9, 2026 · 9 visits since July 2023
SEP 24
JAN 25
AUG 25
OCT 25
JUL 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Sewage/wastewater backing up through floor drains. Waste water coming up from floor drain next to kitchen hand sink. Water covering walkway from kitchen to walk in cooler and back storage areas and employees tracking water across floor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023052334 | Sep 8, 2023 | Oct 16, 2023 | $800 |
| 2--2022031418 | Jun 27, 2022 | Aug 4, 2022 | $200 |
| 2--2015048377 | Oct 16, 2015 | Nov 23, 2015 | $800 |
| 2--2015043832 | Oct 2, 2015 | Oct 26, 2015 | $400 |
Inspection history
9 visits, newest first
Jul 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
No plans submitted and approved - Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
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.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employees hat and bag stored on top of container sauce cups for customers usage. Operator stored properly.
Show the remaining 1 finding ▾
Single-service articles not stored inverted or protected from contamination. 1. Single service forks stored with prongs up behind host stand. Operator stored properly.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In the kitchen next to the single door reach in freezer, a bucket of 89F water was used to store spatulas. The items were removed to the dish area.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Chef moved to the triple sink.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Floor soiled/has accumulation of food debris between and under fryers on the cook line.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line, cooked wings (84-110F - Hot Holding). The wings have been holding in the pan at room temperature for less than 30 minutes. The wings were returned to the fryer to reheat to 165F to hot hold
Spray bottle containing toxic substance not labeled. At the triple sink, a spray bottle containing a clear liquid was not labeled. The operator labeled the bottle
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Observed scour pad stored inside hand wash sink in kitchen. Operator removed.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown purple substance, stored on prep table shelf in kitchen. Operator labeled.
Sep 9, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 8, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees on cook line leaving kitchen, opening walk in cooler door and returning with items to line and changing gloves without washing hands first.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In small chest freezer closest to back door, open pack of raw burgers above open pack of raw breaded fish. Employee moved fish to separate freezer for proper separation.
Sewage/wastewater backing up through floor drains. Waste water coming up from floor drain next to kitchen hand sink. Water covering walkway from kitchen to walk in cooler and back storage areas and employees tracking water across floor.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, chicken soup (50F - Cold Holding); sliced cheddar cheese (51F - Cold Holding); cooked ribs (50F - Cold Holding); deli turkey (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, chicken soup (50F - Cold Holding); sliced cheddar cheese (51F - Cold Holding); cooked ribs (50F - Cold Holding); deli turkey (48F - Cold Holding)
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1) In walk in cooler, blue cheese dressing 52F @ 4:20pm (prepared cooling since 11:00am). 2) At blue cheese dressing 49F @ 4:10pm (prepared 11:00am)
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of chicken soup and cooked ribs and wrapped portioned sliced provolone in walk in cooler missing date marking. Per employee soup 2 days old, ribs 3 days old, and cheese cut and wrapped yesterday morning.
Soiled dry wiping cloth in use. Two soiled wiping clothes on prep table by steam well.
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler in cook line; sliced cheese ( 46 F cold holding ) less than 2 hours ago. Operator moved to reach in cooler to quick chill. * corrected action taken* 2. Walk in cooler, house made blue cheese (45 cold holding) less than 4 hours ago. Per manager, blue cheese pulled from walk in cooler for portioning. Operator moved to chest freezer to quick chill.
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. Printed procedure to manager.
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. One new employee hired( Jean Fildler).
Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
Floor soiled/has accumulation of debris/ grease under cooking equipments in cook line.
No conspicuously located ambient air temperature thermometer in holding unit inside reach in cooler under flip top cooler in cook line. Operator provided
Plumbing system in disrepair. Floor drain backs up with water when hand wash sink is turned by entrance to cook line. Water draining on floor, operator vacuumed and cleaned area during inspection. Area is isolated until plumber arrives.
Standing water in floor drain/floor drain draining very slowly. Operator mopped during inspection.
Walk-in cooler with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses at drink station. Operator moved to sanitizer solution.
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.