WINGSTOP
6919 GUNN HWY, Tampa FL 33625 · 813-923-9464
Last inspected Mar 24, 2026 · 6 visits since October 2023
OCT 23
MAR 24
SEP 24
FEB 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A basket of fried chicken wings 112-167 F and fried chicken nuggets 123-125 F stored on fryers at cook line. Discussed hot holding temperature is 135 F or higher with operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer tested at 500+ PPM. Manager readjusted sanitizer to 200 PPM at time of inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at splitter added to mop sink faucet for green hose.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front line reaching cooler.
Show the remaining 4 findings ▾
Drain cover(s) missing. Missing at mop sink.
Employee personal food not properly identified and segregated from food to be served to the public. Personal food not identified inside walk-in cooler.
No handwashing sign provided at a hand sink used by food employees. Located next to three compartment sink. Manager posted sign at time of inspection.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor at three compartment sink area.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at splitter
Drain cover(s) missing. Missing at mop sink.
Food not stored at least 6 inches off of the floor. 3 cases of oil stored on floor adjacent to 3-compartment sink. Employee placed on push cart.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside reachin freezer adjacent to fryers on cook line.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old food buildup up inside reachin freezer adjacent to fryers on cook line.
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under prep sink.
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. 3 employees has no proof of training.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Discussed with operator, employee discarded drink.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple pans of blanched potato fries (63F - Cold Holding) on a rolling rack at storage area. Employee moved into walk-in cooler at time of inspection. Re temp: 59F at the end of inspection. A container of raw chicken wing (47-53F - Cold Holding) stored with ice in reach-in cooler on cook line. Re temp: 42F at the end of inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under prep sink.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Observed accumulation of old food debris on floor under shelves in walk-in cooler.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed accumulation of grease on stainless steel wall under hood system on cook line.
Ice buildup in reach-in freezer on cook line.
Dec 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A basket of fried chicken wings 112-167 F and fried chicken nuggets 123-125 F stored on fryers at cook line. Discussed hot holding temperature is 135 F or higher with operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled with slimy pink substance in soda machine at dining area.
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.
Employee with no hair restraint while engaging in food preparation. 1 employee.
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.