DirtyFLRestaurant Inspection Data

SMITTY'S WINGS

With 5 inspections documented, SMITTY'S WINGS maintains a 2.6/5 food safety rating in FORT LAUDERDALE. Recent inspections indicate some food safety concerns.

1134 NW 6 ST

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/16/2025

Inspection #: Visit ID: 10937577

  • 22-16-4:Basic - Cook line shelves have accumulation of soil residues.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed floor tile in walk in cooler with mold like build up.
  • 08B-38-4:Basic - Food stored on floor. Observed bagged ice stored directly on the walk-in freezer floor.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed buildup of up of grease on hood and walls.
  • 14-36-5:Basic - Ice machine in disrepair. Lid is cracked and held on with duct tape.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing in Ladies restroom.
  • 36-52-4:Basic - Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed buildup of food debris on shelves.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 400 ppm Quaternary. Operator corrected to 200 ppm. Corrected On-Site
  • 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. Observed pans of cooked wings not date marked. Per operator, cooked 48 hours prior.

Inspection Date: 2/7/2025

Inspection #: Visit ID: 8885771

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles and inside of cooler doors on cook line with build up of food debris. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on top of cook line flip top cooler. Operator relocated. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at front counter blocked with spray bottles of chemicals. Operator removed. Corrected On-Site

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8785738

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup on cooler doors, gaskets, and handles. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 36-68-5:Basic - Hood ventilation system inadequate cleaned as evidenced by grease accumulation.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in any cold holding unit. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed building up on 3 compartment sink and spray nozzle.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean food containers.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed on kitchen walls in rear of kitchen.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at kitchen hand washing sink. Operator provided. Corrected On-Site
  • 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. Observed container of cooked wings from 48 hours prior ( per operator )with no date marks.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8547274

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles at cook line.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line between shelf and wall. Operator removed, cleaned, sanitized, and stored properly. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. All refrigeration must have an ambient thermometer.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on counter at cook line. Operator placed in sanitizer bucket. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed cleaners and lubricants stored above sanitized sink at 3 compartment sink area. Operator relocated to chemical supply shelf. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8384386

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized. **Corrective Action Taken** Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment doors and door handles.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 35B-01-4:Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed debris build up in walk-in cooler under shelves.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover at sauce station, center of cook line.
  • 22-02-4:Intermediate - Food-contact surface ( soda nozzles at soda tower) soiled with mold-like substance or slime.