DirtyFLRestaurant Inspection Data

DICKS WINGS OF CALLAHAN

With 12 inspections documented, DICKS WINGS OF CALLAHAN maintains a 3.4/5 food safety rating in CALLAHAN. Recent inspections show improving food safety practices.

450077 SR 200

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 12 health inspection reports

All Inspection Reports

Inspection Date: 11/4/2025

Inspection #: Visit ID: 13566579

  • N/A:No Violations Were Observed

Inspection Date: 11/3/2025

Inspection #: Visit ID: 13562996

  • 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach behind prep table on prep line 1 dead roach behind reach in cooler on cook line. Operator cleaned up all dead roaches. **Corrective Action Taken** Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in drain by dish washer. 1 live roach on floor by drain near dish washer. 1 live roach behind reach in cooler on prep line. Operator killed and cleaned all live roaches. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 10/23/2025

Inspection #: Visit ID: 13556682

  • N/A:No Violations Were Observed

Inspection Date: 10/22/2025

Inspection #: Visit ID: 10888965

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice deflector on ice machine in bar area has mold like substance on it.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. No handle scoop laying in tartar sauce bin under prep table in kitchen area. Manager removed scoop Corrected On-Site
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles in kitchen area not smooth or easily cleanable. Dust build up.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator thawed 4 packs of Mahi and left it in its original vacuum sealed packaging , the instructions state to remove product from package upon thawing it. Product still sealed in packaging fully thawed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above food prep area in kitchen. Manager through away the item. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on clean dishes on dish rack by dish washer
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on reach in cooler in kitchen area. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook like with build up of cheese Debris on rotating plate.
  • 51-18-6:Basic - No copy of latest inspection report available. No copy of last inspection report available.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of multiple reach in coolers in kitchen and bar area.
  • 14-12-4:Basic - Utensils in poor condition. Melted spatulas handles in use on cook line.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle Mope sink faucet leaking. Hand wash sink by prep table in kitchen leaking from faucet.
  • 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Exterior Mop sink water leaking through mop sink drain and onto the ground. At time of inspection only clean water observed running into sink.Warning Warning
  • 35A-02-7:High Priority - Live, small flying insects found 1 small flying insect on kitchen area.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator thawed 4 packs of Mahi and left it in its original vacuum sealed packaging , the instructions state to remove product from package upon thawing it. Product still sealed in packaging fully thawed.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp on counter in kitchen at 50F per operator left out after last order, manager placed bucket of shrimp in reach in cooler. **Corrective Action Taken**
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar area 3 compartment sink above concentration range for quaternary solutions. Drained sink and reset. Corrected On-Site
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need quaternary test sink for 3 compartment sink behind bar.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw was prepared on site but not date marked employee stated that it was prepared on 09/20/25. Operator date marked container. Corrected On-Site
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 2 employees had screen shot photo copies of training certifications.

Inspection Date: 4/28/2025

Inspection #: Visit ID: 10786125

  • N/A:No Violations Were Observed

Inspection Date: 2/24/2025

Inspection #: Visit ID: 10775796

  • 32-05-4:Basic - Bathroom facility in disrepair. Men's room urinal is in disrepair. Manager states repair company coming today to repair. **Corrective Action Taken** Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored by ice machine in bar. Bucket inverted. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Reach in freezer in bar by kitchen entrance is cracked. Bottom of reach in cooler for kegs in bar is cracked/rusted.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Floor in kitchen on cook line is cracked. Floor tiles under beer bottle reach in cooler in bar area are cracked. Repeat Violation
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor drain in dish area is soiled. Floor in bar area is soiled including under/around beer bottle reach in cooler, ice machine. Floor under game equipment in dining area is soiled. Wall under dish machine in kitchen is soiled. Ceiling vents/tiles in kitchen are soiled. Warning
  • 36-24-5:Basic - Hole in or other damage to wall. Wall behind beer bottle reach in cooler is damaged.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves and racks in kitchen are soiled. Sides of cooking equipment in kitchen are soiled. Black utility cart by dish machine is soiled. Cabinets below pass through window in bar are soiled. Booths in dining room are soiled. Interior of green cabinets below drink dispenser in bar are soiled. Silver railings for front windows are soiled. Sides of ice machine in bar are soiled. Manager began cleaning cabinets in bar. **Corrective Action Taken** Warning
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Multiple shelves on cook line.
  • 25-05-4:Basic - Single-service articles improperly stored. Single use soda holders on floor in bar. Holders moved and stored correctly. Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in outside walk in cooler. Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer by fryers on cook line, raw fish and shrimp stored over opened bag of ready to eat french fries. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On prep table next to fryers, pans of raw chicken stored over ready to eat flour. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One (1) live roach observed crawling under beer bottle reach in cooler in bar. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on cook line is soiled. Red cutting board on rack near dish area is soiled. Interior of beer keg cooler in bar. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar area. Towels provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand washing sink in dish area. Soap provided. Corrected On-Site

Inspection Date: 11/14/2024

Inspection #: Visit ID: 8891597

  • N/A:No Violations Were Observed

Inspection Date: 10/7/2024

Inspection #: Visit ID: 8992049

  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Only documentation for certified food manager provided was expired. Establishment is on open warning for this violation with a callback date for 11/12/2024.

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8888967

  • 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Two manager certifications presented as proof are expired. No other proof could be provided. Warning - From follow-up inspection 2024-09-17: No certified food manager for establishment. **Time Extended**

Inspection Date: 9/13/2024

Inspection #: Visit ID: 8718428

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cook line.
  • 35A-03-4:Basic - Dead roaches on premises. Three (3) dead roaches observed in establishment: two on floor in bar and one under pinball machine in dining area. All dead roaches discarded. Warning
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape on spray hose in dish area.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Floor throughout kitchen area.
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment in kitchen. Floor under dish machine. Floor under bar top. Walls behind equipment in kitchen. Walls in dish area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in bar (white).
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in men's restroom in dining area. Inspector emailed sign. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bread rack on cook line.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line. Bar keg cooler in bar. Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Outside walk in cooler floor.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested 0ppm chlorine sanitizer. Machine primed and retested - 50ppm. Corrected On-Site
  • 12A-13-4:High Priority - 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. Dishwasher working with soiled dishes and immediately handling clean baskets/plates. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly observed in kitchen.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Gray trash container used as container for bulk sugar in bar. Contents emptied into food grade container. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by fryers, bags of raw shrimp over opened bags of ready to eat french fries. In reach in freezer near exit door, raw fish stored over opened bags of ready to eat french fries. Items moved and stored correctly. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Two (2) live roaches observed in bar. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, cut tomatoes 46F. Tomatoes placed into service approximately 7 hours prior. Tomatoes discarded. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, cut tomatoes 46F. Tomatoes placed into service approximately 7 hours prior. Tomatoes discarded. See stop sale.
  • 13-05-4:Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Bartender working with clean glassware and exposed food.
  • 11-27-4:Intermediate - 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 written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Two manager certifications presented as proof are expired. No other proof could be provided. Warning
  • 11-26-1:Intermediate - 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. New employee working today has no proof. Inspector emailed Food Employee Reporting Agreement. **Corrective Action Taken**
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple food handler certificates are photocopies.

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8460791

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish in reach in cooler, discussed about cutting out of seal
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Clear Cracked containers, sauce and cut lettuce container
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. 2 reach in coolers with water standing on bottom

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8340125

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person drink over prep cooler, moved Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep area where celery is being cut
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Used cell phone placed on prep table and when to grab glove to plate food, hands washed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 47-50 over ice, placed more ice on chicken **Corrective Action Taken**
  • 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Container that wing are held in cracked
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near dishwasher