WILD TURKEY TAVERN
2751 US 27 S
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/14/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters greasy and the wall behind it grease buildup.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener and mount soiled and rusty.
Food safety inspection conducted on 5/14/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 1/23/2025
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a single service cup used to dispense sauce on the cook line. Operator replaced it with a scoop. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks in the walk in cooler and on food prep areas throughout the establishment.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed their pretzel oven with black build up and food debris.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw crab over ready to eat bacon in the inside walk in cooler and raw shell eggs over hard boiled eggs in the outside walk in cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Cheese sauce (100F - Hot Holding). Operator stated it had been out for approximately 1hr. Operator placed the pot it was in on high to reheat it. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a chemical cleaner bottle stored above food in the dry storage area. Operator removed the bottle. Corrected On-Site
Food safety inspection conducted on 1/23/2025 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 2/29/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 33-14-4:Basic - Dumpster overflowing garbage. Filled above edge so lid will not close.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at top and bottom of outside walk-in cooler door.
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle. And on top of grease dumpster.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed whole mushrooms portioned and bagged not washed. Observed black debris on mushrooms in portion bags stored at walk-in cooler.
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server scrape dirty dishes then touch POS machine then handle credit cards then pick up clean plates and serve customers without washing hands.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown slime inside soda gun nozzle.
- 31A-07-4:Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no easily accessible handsink for servers. Servers not washing hands between cleaning dirty dishes and touching clean equipment or before touching plated foods to take to customers. Operator advised employees to wash hands after touching dirty dishes or other unsanitary actions and will look into adding a sink.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed seared mani on menu not identified as undercooked.
Food safety inspection conducted on 2/29/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 10/13/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning - From follow-up inspection 2023-10-13: **Time Extended**
Food safety inspection conducted on 10/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/21/2023
High Priority
5
Intermediate
0
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed ed wings cooked the day before found at wings (51F - Cooling) in walk-in cooler. Ambient air of cooler at. Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed tuna offered seared only not fully cooked to 145F and no parasite distraction proof available. Tuna packaging marked as Ahi Tuna no specific spices named. Establishment may not offer fish undercooked unless able to verify parasite destruction. Or proof exempt from parasite destruction. Operator agrees to only sell fish fully cooked until proof is available. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. wings (51F - Cooling); sour cream 100ea (49F); butter 20ea (49F - Cold Holding); blue cheese dressing house made 12ea (49F); sauerkraut 1qt (50F - Cold Holding); house pico 1gal (50F - Cold Holding); cut cabbage 1qt (48F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed indoor walk in cooler ambient air temperature at 48F observed food temperatures at); sour cream 100ea (49F); butter 20ea (49F - Cold Holding); blue cheese dressing house made 12ea (49F); sauerkraut 1qt (50F - Cold Holding); house pico 1gal (50F - Cold Holding); cut cabbage 1qt (48F - Cold Holding) see stop sale. Warning
- 03F-02-5:High Priority - 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 and the time removed from temperature control cannot be determined. Cook made 2 hours ago labeled with time made. Corrected On-Site Repeat Violation Warning
Food safety inspection conducted on 9/21/2023 revealed 6 total violations (5 high priority, 0 intermediate, 1 basic).