DirtyFLRestaurant Inspection Data

WINGHOUSE BAR AND GRILL

2015 60 AVE E

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8505062

  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Observed inside of walk in cooler door plate rusted and torn. Bottom of exterior walk in cooler door not attached.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on flip top reach in heavily grooved. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on hood vents. Observed heavily soiled dish racks.
  • 14-12-4:Basic - Utensils in poor condition. Observed can opener base rusted.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 54F in countertop cooler. Operator stated had been in cooler less than one hour. Operator added more ice to chill chicken.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no backflow preventer on mop sink Y with hose attached.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade and housing soiled and heavy residue buildup.

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8373999

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black slimy buildup interior of ice machine.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed heavily grooved cutting boards on flip top reach in coolers.
  • 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee drink on cutting board of reach in cooler. Employee moved drink. Corrected On-Site
  • 12B-12-5:Basic - 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. Observed open cup of ice water in food prep area. Instructed employee on proper drink containers.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked wet pas on dish room shelf.
  • 14-12-4:Basic - Utensils in poor condition. Observed dish racks for dish machine heavily soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dish machine area soiled with black buildup.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles on food line not labeled.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed heavily soiled floor under fryers and flat top grill areas.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 4 dented cans of Stanislavsky marinara sauce on dry storage shelf. Operator removed from shelf. **Corrective Action Taken**
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher sanitizing at 25ppm. Operator set up three part sink with quanternary sanitizer. Sanitizer tested at 200ppm. **Corrective Action Taken**
  • 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 chicken wings under heat lamp at 97F. Heat lamp had wires cut and is not working. Operator said wings had been under heat lamp less than one hour. Wings were moved to oven and held at proper hot holding temperature. **Corrective Action Taken**
  • 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. Observed some employees without written plan in place.