WINGSTOP
1900 NE MIAMI CT # K7, Miami FL 33132 · 302-419-4673
Last inspected Aug 25, 2026 · 9 visits since October 2023
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return 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. Provided during inspection.
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. Nuria, Dayana. The employees were hired more than 60 days.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed bucket with sanitizing quaternary solution 00ppm. Observed operator discard the water solution recheck 200ppm.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee with no hair restraint while engaging in food preparation.
Wet wiping cloth not stored in sanitizing solution between uses. Located near sauce.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken boneless (126F - Hot Holding) as per operator less than 15 minutes. Instructed operator to reheat the cooked chicken above 165°f. Recheck cooked boneless chicken (183F - Reheating)
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Coached employee on proper hand washing procedures.
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.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection.
No probe thermometer provided to measure temperature of food products.
Current Hotel and Restaurant license not displayed. Operator provided during inspection.
Employee with no hair restraint while engaging in food preparation.
Plumbing system in disrepair. Faucet/handle located at three compartment sink.
A return visit. The problems from the previous inspection had been dealt with.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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.
Current Hotel and Restaurant license not displayed.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Employee handling food, clean equipment or utensils, and/or unwrapped single-service items displays symptoms of a communicable disease.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed plastic container with sanitizer solution quaternary 400 ppm, manager add more water to the solution recheck 200 ppm.
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.
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. Maldonado Roger, Alejandra, Hector, Manuel, Juan, Coralia, Jahaira. Employees more than 60 days.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license.
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.