WING EXPRESS
955 S WOODLAND BLVD STE A5
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/3/2025
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Secured tanks. 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. Chopsticks on food preparation table. Operator removed . Sanitized area. Jacket items on food storage racks . operator relocated Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.in walk in freezer. Operator removed. Corrected On-Site
- 53B-13-5:Intermediate - 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.
- 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. Rice in walk in cooler, Prepared 2 days ago not date marked. Operator updated . Corrected On-Site
Food safety inspection conducted on 2/3/2025 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 8/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/29/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with drink ,placed on top of mane table shelf, Corrected On-Site Warning
- 36-64-5:Basic - Objectionable odors in men's bathroom or other areas of the establishment. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cook line Make table Containers of cooked chicken placed on top of container sson top level . cooked chicken (58F - Cold Holding)/15 minutes . Operator placed on bottom of unit. sliced cheese (48F - Cold Holding); sliced meat (48F - Cold Holding); shrimp .Less than 4 hours . -walk in cooler raw chicken (49F - Cold Holding); less than 4 hours. Operator placed in reach in freezer. **Corrective Action Taken** Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container full of water at cook line hand sink. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at cook line handwash sink. Corrected On-Site Warning
Food safety inspection conducted on 8/29/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 3/15/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -opened water bottles on kitchen food preparation table. 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. -cellphone stored on kitchen make table. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Box of raw chicken stored on cookline floor. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Box on floor of raw chicken (50F - Cold Holding)/1 hour ; sliced cheese (47F - Cold Holding); ; burgers (51F - Cold Holding) Operator p,aced in another unit. **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries 90F at cookline for 20 minutes , operator instructed to reheat, **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink ps used for purposes other than handwashing. Containers stored in kitchen and cookline sinks. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at kitchen handwash sink. Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/15/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 9/18/2023
High Priority
5
Intermediate
7
Basic
5
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on top of cookline make table unit, Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at cookline wearing watch while preparing food. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks at front counter, stored loose in cardboard box at front counter. Operator placed inverted in a container. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle, at washware three compartment sink.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone , donned gloves and continued to prepare food at cookline without washing hands first. **Corrective Action Taken**
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife and cutting board not sanitized in washware area three compartment sink . Employee Washed and rinsed and stored without sanitizing, educated operator. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat stored over sauces in walk in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen marketable raw beef (47F - Cold Holding)/1 hour ; sour cream (47F - Cold Holding). Operator restocking containers and had left some empty spaces,for 45 minutes,. Operator placed ice and replaced empty spaces with containers. **Corrective Action Taken** Repeat Violation
- 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. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food container stored in kitchen hand sink. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at washware handwash sink. Corrected On-Site
- 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. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at cookline handwash sink. Corrected On-Site
- 53B-13-5:Intermediate - 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.
- 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. Rice in walk in cooler prepared 24 hours ago not date marked. Educated operator. **Corrective Action Taken**
Food safety inspection conducted on 9/18/2023 revealed 17 total violations (5 high priority, 7 intermediate, 5 basic).