XTREME WINGS
11565 N MAIN ST STE 110, Jacksonville FL 32218 · 904 571 7500
Last inspected Aug 10, 2026 · 9 visits since August 2023
AUG 24
JAN 25
JUL 25
DEC 25
AUG 26
— STEADY
5 inspections within 37 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dish area, observed 1 flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
Dented/rusted cans present. See stop sale. In the dry storage area, one can of marinara with large dent in side of can warping the seal of the can. Operator removed to discard.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over chicken salad in flip top reach in cooler. Operator relocated the raw shell eggs.
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. Chicken wings held utilizing time as public health control with no product time marking. Discussed with operator.
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. Sanitizer solution at end of cook line 200 ppm chlorine. Operator informed employee.
Show the remaining 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Food residue staining on cutting boards on cook line. Food debris build up in scale for portioning frozen foods, Can opener at end of cook line with debris build up above blade.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad in reach in cooler from previous day missing product date marking, operator placed date marker on container.
Cove molding at floor/wall juncture broken/missing. Missing cove molding at wall under three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink up on prep table by toaster oven.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food on shelf in walk in cooler over food for customers. Operator relocated.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet.
Equipment in poor repair. Walk in freezer compressor with ice build up and ice build up on shelf under compressor. Cook line drawer reach in cooler has exposed insulation along door seal at bottom of the cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife on cook line stored between reach in cooler and prep table. Operator relocated.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line has burned grease pooling at base of oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on cook line door gasket soiled with mold like substance. Reach in cooler on cook line door gasket with food debris build in bottom gasket. Sliding top reach in freezer with debris build up along sliding tracks.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on prep table and cutting board. Operator relocated.
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate9 Basic
Show 15 findings ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In walk-in cooler, employee coughed in hand then handled container of cut celery without washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. At end of cook line, can opener blade has build up of debris.
Handwash sink used for purposes other than handwashing. Handwash sink at dish area, grill brush stored in sink. Cook removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dish washer and cook not able to locate.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels. Cook stated dispenser doesn't work, placed towels on top of dispenser.
Spray bottle containing toxic substance not labeled. At dish area, 2 spray bottles of degreaser not labeled. Employee labeled.
Building components, attachments or fixtures in poor repair. Interior of walk-in cooler door has dents and rusting.
Buildup of food debris/soil residue on equipment door handles. At walk-in cooler, inside of door handle has build up.
Food stored on floor. In walk-in freezer, multiple food items stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. At cook line, ice build up in slide top reach-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, top plate in microwave interior has encrusted splatter residue.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, liner on top of oven under pans has build up of food debris.
Outer openings not protected with self-closing doors. In dry storage room, exterior door missing door closer.
Single-service articles not stored inverted or protected from contamination. In dry storage room, aluminum pans on top shelf not inverted. At wait station, case of plastic cups stored on floor.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of unwashed tomatoes stored on container of shredded cheese.
Jul 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Container of medicine improperly stored. At cook line, eyewash and burn spray stored on shelf above prep,table.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish area, dish washer handled dirty dishes, rinsed hands then handled clean dishes without washing hands.
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line In top section of flip top reach-in cooler, boiled egg (50F - Cold Holding); cut lettuce (51F - Cold Holding); cut tomato (51F - Cold Holding); ham (59F - Cold Holding); turkey (49F - Cold Holding). At cook line in reach-in cooler drawers, shredded cheese (54F - Cold Holding); hot dogs (56F - Cold Holding); hamburger (49F - Cold Holding). Employee stated coolers opened during lunch, ac is being repaired so kitchen is hotter than usual. Employee moved items to walk-in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At cook line by fryers, right hose bibb missing back flow preventer. At dish area, hose bibb under triple sink counter with hose attached, missing back flow preventer.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dish washer not able to locate.
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. One employee present hired over 60 days, no certification available. Manager stated they are working to get employee manager certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At cook line In bottom section of flip top reach-in cooler, chicken salad prepared 2 days prior per employee, not dated.
Buildup of food debris/soil residue on equipment door handles. At walk-in cooler, inside of door handle has build up.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At wait station, employee cell,phone and purse stored on shelf on counter next to drink cups.
Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans stacked before air drying.
Food stored on floor. In walk-in freezer, stack of food items stored on floor.
No handwashing sign provided at a hand sink used by food employees. At wait station, handwash sink missing handwash sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, lower storage shelf across from convection oven has build up. At cook line, wood shelf on top of convection oven has build up of debris. At cook line, hood filters have grease build up. In dry storage room, exterior of ice machine door soiled.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of unwashed tomatoes stored on shelf above bags of shredded cheese.
Jan 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped plastic lid on floor, picked up and placed in dish area, then handled clean lid without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, hamburger (47F - Cold Holding); chicken (48F - Cold Holding). Drawer opened for lunch volume.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, wings (117F - Hot Holding) in basket over fryer. Employee stated wings cooked 5 minutes prior. Wings reheated and sold within 15 minutes.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish area, hose bibb with grey hose attached missing back flow preventer.
Handwash sink used for purposes other than handwashing. Handwash sink at dish area has plastic container stored on sink. Handwash sink at front of cook line has cloth towels in sink. All items removed from sinks.
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/ 4 employees present during inspection, no Certified Food Manager present.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Employee not able to locate.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at front of cook line not dispensing towels. Employee unjammed towels.
Spray bottle containing toxic substance not labeled. At dish area, spray bottle with degreaser nit labeled. Employee labeled. At wait station, one chemical spray bottle not labeled.
Bowl or other container with no handle used to dispense food. At cook line, plastic cups in pans of wing sauces.
Cardboard used to line food-contact shelves. At cook line slide top reach-in freezer, cardboard used as divider in reach-in freezer.
Ceiling tile missing. In dry storage room, 1 ceiling tie missing.
Employee eating in a food preparation or other restricted area. One employee eating in bar area, one employee eating on cook line during inspection.
Floor area(s) covered with standing water. At wait station, standing water on floor at soda machine/ice bin.
Floors, walls and/or ceilings soiled/has accumulation of debris. In walk-in cooler, ceiling has dust build up. In walk-in cooler, floor under racks/shelves soiled/debris.
Food stored on floor. In walk-in freezer, multiple cases/container stored on floor.
Hole in or other damage to wall. At cook line breading table, hole in wall behind table.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. By walk-in cooler, back of new wood divider for cook line made of unsealed wood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler/reach-in freezer gaskets soiled.
Aug 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dish area, observed 1 flying insects.
Toxic substance/chemical improperly stored. At bar, spray bottle of window cleaner stored hanging on side of beer buckets. Operator moved.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At cook line, 2 hose bibbs next to fryers missing back flow preventers. At dish area, hose bibb under triple sinks with hose attached, missing backflow preventer.
Food-contact surface soiled with food debris, mold-like substance or slime. At bar, cutting board has black stains.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line, handwash sink by pass thru window missing paper towels. Operator supplied.
Spray bottle containing toxic substance not labeled. At dish area, unlabeled chemical spray bottle hanging above sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at cook line, next to sandwich press. Drink moved.
Floor tiles missing and/or in disrepair. At cook line, cove tile by fry station separating from wall creating hole.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floor at frying station has grease build up.
Food stored on floor. In walk-in cooler, container of pickles and case of lettuce on floor. In walk-in freezer, opened case of chicken stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. At cook line, slide top,reach-in freezer has ice build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on flip top reach-in cooler has black stains. At dry storage room, exterior of ice machine lid soiled.
May 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line slide top reach-in freezer, open bag of raw breaded shrimp stored over portioned bags of tortilla chips. In walk-in cooler, carton with raw shell eggs stored in box with boiled eggs. Manager moved all items to proper storage.
Toxic substance/chemical improperly stored. At wait station, deodorant and perfume spray on shelf above drink station. Employee moved to proper storage.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment recently changed to perioxide sanitizer for wiping cloths, no test strips available.
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, portioned bags of cut cabbage not dated. Manager stated cabbage was portioned 6 days prior. Manager dated.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training certificates expired.
Spray bottle containing toxic substance not labeled. At bar, squeeze bottle of dish soap and spray bottle of degreaser not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In dry storage room, inside of door has mold-like substance at top. Manager had employee clean.
Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, open container of milk, identified as employee item, stored on shelf with customer foods. Manager discarded.
Equipment and utensils not properly air-dried - wet nesting. At wait station, plastic cups stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floor behind fryers have grease build up. Floor in walk-in cooler under shelves soiled.
Ice buildup in reach-in freezer and/or walk-in freezer. At cook line, slide top reach-in freezer has ice build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill have build up.
Reuse of single-service or single-use articles. At cook line, raw chicken box reused for breading chicken. Manager moved breading to proper container.
Time/temperature control for safety food thawed in an improper manner. At triple sinks, chili thawing in standing water. Manager placed under running water.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of bottom reach in cooler drawer on cook line. Interior of convection oven on cook line (pan).
Handwash sink used for purposes other than handwashing. Hand washing sink near dish area has metal grease tubes stored inside. Tubes removed. Hand washing sink near cook line with knife stored inside. Knife removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on cook line in kitchen. Cup moved and stored correctly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cook line in kitchen. Phone moved and stored correctly.
Floor tiles missing and/or in disrepair. Tile cracked by bag in box soda rack in dry storage area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in cooler. Floor in walk in freezer. Floor under bar top/under equipment.
Ice buildup in reach-in freezer and/or walk-in freezer. Clear top reach in freezer near walk in cooler. Walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers on cook line. Handles for red storage box (condiment storage) in bar area.
Aug 28, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.