WINGS & MORE
2525 W DAVIE BLVD
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/23/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of food debris between and under fryers on the cook line.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food safety inspection conducted on 1/23/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 9/16/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Inspection Details:
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line, cooked wings (84-110F - Hot Holding). The wings have been holding in the pan at room temperature for less than 30 minutes. The wings were returned to the fryer to reheat to 165F to hot hold **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink, a spray bottle containing a clear liquid was not labeled. The operator labeled the bottle Corrected On-Site
Food safety inspection conducted on 9/16/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 11/8/2023
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed scour pad stored inside hand wash sink in kitchen. Operator removed. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown purple substance, stored on prep table shelf in kitchen. Operator labeled. Corrected On-Site
Food safety inspection conducted on 11/8/2023 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 9/9/2023
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 9/9/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/8/2023
High Priority
6
Intermediate
1
Basic
1
Total
8
Disposition: Facility Temporarily Closed
Inspection Details:
- 21-10-4:Basic - Soiled dry wiping cloth in use. Two soiled wiping clothes on prep table by steam well.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees on cook line leaving kitchen, opening walk in cooler door and returning with items to line and changing gloves without washing hands first.
- 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 small chest freezer closest to back door, open pack of raw burgers above open pack of raw breaded fish. Employee moved fish to separate freezer for proper separation. Corrected On-Site
- 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. Waste water coming up from floor drain next to kitchen hand sink. Water covering walkway from kitchen to walk in cooler and back storage areas and employees tracking water across floor.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, chicken soup (50F - Cold Holding); sliced cheddar cheese (51F - Cold Holding); cooked ribs (50F - Cold Holding); deli turkey (48F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, chicken soup (50F - Cold Holding); sliced cheddar cheese (51F - Cold Holding); cooked ribs (50F - Cold Holding); deli turkey (48F - Cold Holding) Repeat Violation Admin Complaint
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1) In walk in cooler, blue cheese dressing 52F @ 4:20pm (prepared cooling since 11:00am). 2) At blue cheese dressing 49F @ 4:10pm (prepared 11:00am)
- 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. Containers of chicken soup and cooked ribs and wrapped portioned sliced provolone in walk in cooler missing date marking. Per employee soup 2 days old, ribs 3 days old, and cheese cut and wrapped yesterday morning.
Food safety inspection conducted on 9/8/2023 revealed 8 total violations (6 high priority, 1 intermediate, 1 basic).
Inspection on 7/21/2023
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
- 36-73-4:Basic - Floor soiled/has accumulation of debris/ grease under cooking equipments in cook line.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit inside reach in cooler under flip top cooler in cook line. Operator provided Corrected On-Site
- 29-08-4:Basic - Plumbing system in disrepair. Floor drain backs up with water when hand wash sink is turned by entrance to cook line. Water draining on floor, operator vacuumed and cleaned area during inspection. Area is isolated until plumber arrives. **Corrective Action Taken**
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Operator mopped during inspection. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler with rust that has pitted the surface. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at drink station. Operator moved to sanitizer solution. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler in cook line ; sliced cheese ( 46 F cold holding ) less than 2 hours ago. Operator moved to reach in cooler to quick chill. * corrected action taken* 2. Walk in cooler , house made blue cheese (45 cold holding) less than 4 hours ago. Per manager , blue cheese pulled from walk in cooler for portioning. Operator moved to chest freezer to quick chill. **Corrective Action Taken**
- 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. Printed procedure to manager. 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. One new employee hired( Jean Fildler).
Food safety inspection conducted on 7/21/2023 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).