DICK'S WINGS AND GRILL
Youngerman Circle
Jacksonville, Florida, 32244
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/11/2025
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 4/11/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/10/2025
High Priority
5
Intermediate
2
Basic
15
Total
22
Disposition: Facility Temporarily Closed
Inspection Details:
- 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. Two (2) packages of thawed mahi stored in sealed ROP. Mahi discarded. See stop sale.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black backpack store on top of containers of salad dressings in dry food storage. Backpack moved and stored correctly. Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two (2) cooks on cook line. One placed on hat. **Corrective Action Taken**
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor around mop sink.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment kitchen. Floor under dish machine/triple sink in kitchen. Wall on cook line by sauces. Wall under dish machine/triple sink in kitchen. Repeat Violation
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Trash around/behind dumpster behind establishment.
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on wheels is on dirt/grass. Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Wall by office in back kitchen. Wall under triple sink in back kitchen. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice on floor in walk in freezer. Manager states repair company has been notified. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Mop sink area. Lower shelves in back dry storage area. Cabinets in pass through window area. Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear exit door in game area does not self close. Repeat Violation
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Red sanitizer bucket on prep counter on cook line. Bucket moved and stored correctly. Red sanitizer bucket on pass through counter near single use items. **Corrective Action Taken**
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket at end of cook line. Solution discarded. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Bowl of celery stored on counter by pass through window.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor throughout kitchen/walk in cooler. Repeat Violation
- 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. Dish machine chlorine sanitizer tested 0ppm. Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook on cook line portioning fresh mushrooms with bare hands.
- 35A-02-7:High Priority - Live, small flying insects found. Observed approximately forty-four (44) live flying insects in establishment: approximately forty (40) in back kitchen area under dish area and dry food storage with some landing on clean dishes and on outside of plastic dressing containers, and four (4) in bar in dining area. Warning
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 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. Two (2) packages of thawed mahi stored in sealed ROP. Mahi discarded. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler closest to walk in cooler, raw chicken, raw shrimp 50F. Items placed into cooler approximately two (2) hours prior. Items moved to walk in cooler to cool. Inspector notes current ambient air temperature 55F. In flip top cooler at end of cook line, potato salad 49F. Potato salad container is overfilled and was placed into cooler approximately two (2) hours prior. Potato salad moved to walk in cooler to cool. **Corrective Action Taken** Warning
- 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. Training certification for bartender is photocopy.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored on rack by triple sink. Bottle discarded. Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/10/2025 revealed 22 total violations (5 high priority, 2 intermediate, 15 basic).
Inspection on 12/3/2024
High Priority
1
Intermediate
2
Basic
14
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Gray tank by ice machine in kitchen.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf in walk in cooler.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket by ice machine in kitchen. Bucket inverted. Corrected On-Site
- 21-19-4:Basic - Clean wiping cloth supply not properly stored. Red sanitizer bucket stored on expo line next to single use containers. Bucket moved and stored correctly. 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. Employee cell phone on cook line in kitchen. Employee purses in cabinet in front bar with mixers/liquor. Cell phone moved and stored correctly. **Corrective Action Taken**
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in cooler. Floor in walk in freezer. Floor under equipment in kitchen on cook line. Floor in back kitchen area. Wall under triple sink in back kitchen area. Wall on front cook line.
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Two (2) grease receptacles behind establishment are in dirt/grass.
- 36-24-5:Basic - Hole in or other damage to wall. Walls on cook line have multiple holes. Wall near rear exit door by office.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in front bar area. Inspector emailed sign. **Corrective Action Taken** Repeat Violation
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Interior of walk in cooler door is rusted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Areas under grills on cook line. Cabinet areas in server station across from expo window. Exterior of white ice bucket near ice machine in kitchen.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear exit door by game area.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Two shelves below prep tables on cook line in kitchen.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen and back kitchen areas.
- 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. Bartender dropped off soiled dishes in dish area of kitchen and immediately handled plated food without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand washing sinks across from expo line and in front bar area. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored by dish area.
Food safety inspection conducted on 12/3/2024 revealed 17 total violations (1 high priority, 2 intermediate, 14 basic).
Inspection on 6/18/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for dishwasher - From follow-up inspection 2024-06-18: **Time Extended**
Food safety inspection conducted on 6/18/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 6/17/2024
High Priority
1
Intermediate
4
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 2 oz cup used as scooper for bacon jam, discarded cup
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open personal drinks stored on back drying rack over clean dishes, moved Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handsink on line next to fryers
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 56f diced tomatoes 54f cut lettuce 60f mac&cheese 56f coleslaw 55f cheese 50f in flip top line cooler Under grill hotdogs 57f burger 53f , moved to cooler
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. White cloth stored in handsink on line
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for dishwasher
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provided 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.
Food safety inspection conducted on 6/17/2024 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).
Inspection on 6/3/2024
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 6/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/16/2024
High Priority
3
Intermediate
4
Basic
1
Total
8
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. Personal drink on line prep area, moved Corrected On-Site Warning
- 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. 0 ppms Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling up wall near dry container storage area Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50f cheese 49f diced tomatoes 47f cut lettuce 50f. rePlaced ice on items **Corrective Action Taken** Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Chili and cheese sauce Warning
- 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. Warning
- 27-05-4:Intermediate - Handwash sink does not provide cold water Handsink in dishwasher area water come out of cold 159f and the same for hot unable to wash hands Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for dish machine Warning
Food safety inspection conducted on 4/16/2024 revealed 8 total violations (3 high priority, 4 intermediate, 1 basic).