DirtyFLRestaurant Inspection Data

THE RED WING RESTAURANT

Food safety records indicate THE RED WING RESTAURANT in GROVELAND has 7 inspections with a 2.4/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

12500 S HWY 33

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

12/19/2025· 2mo ago

Visit ID: 13599632

Met Inspection Standards

1 int, 5 basic

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler in back prep room - From follow-up inspection 2025-12-19: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on back reach in cooler - From follow-up inspection 2025-12-19: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. - From follow-up inspection 2025-12-19: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinet and grill -underside of salamander -gaskets on reach in cooler in prep room -speed rack in kitchen - From follow-up inspection 2025-12-19: exterior sides of fryer cabinet and grill -underside of salamander -gaskets on reach in cooler in prep room **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish room under triple sink - From follow-up inspection 2025-12-19: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks and utensil racks -interior of ice machine -interior of spray hose at dish machine -dish storage shelves in dish area - From follow-up inspection 2025-12-19: **Time Extended**

12/18/2025· 2mo ago

Visit ID: 10921358

Follow-up Inspection Required

1 high, 1 int, 7 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler in back prep room
  • 14-11-5:Basic - Equipment in poor repair. -gaskets on back reach in cooler
  • 14-69-4:Basic - Ice buildup in reach-in freezers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinet and grill -underside of salamander -gaskets on reach in cooler in prep room -speed rack in kitchen
  • 08B-12-5:Basic - Stored food not covered. -breaded green tomatoes in reach in freezer. Operator covered. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish room under triple sink
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -under hand sink in kitchen
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 live roach under cooking equipment Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks and utensil racks -interior of ice machine -interior of spray hose at dish machine -dish storage shelves in dish area

4/24/2025· 10mo ago

Visit ID: 10749923

Met Inspection Standards

1 high, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 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. Raw Salmon thawed in ROP packaging
  • 14-11-5:Basic - Equipment in poor repair. Cracked interior of reach in freezer
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave in the kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at prep counter soiled Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to freezer for quick cooling. Raw burger patty (47F- Cold Holding)

12/26/2024· 1y 2mo ago

Visit ID: 8736429

Met Inspection Standards

2 high, 1 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -dressing in reach in cooler. Operator removed. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. -reach in cooler in dish area -gaskets on reach in cooler on cook line.
  • 10-12-5:Basic - In-use ice bucket stored on soiled surface between uses. -top of ice machine. Operator placed deli paper underneath. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler and reach in coolers
  • 08B-12-5:Basic - Stored food not covered. -reach in freezer
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked prime rib dated 12/14/24 in walk in cooler.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -by single service items at bar. Operator relocated. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer in kitchen -can opener blade Repeat Violation

3/27/2024· 1y 11mo ago

Visit ID: 8640541

Met Inspection Standards
  • N/A:No Violations Were Observed

3/26/2024· 1y 11mo ago

Visit ID: 8531317

Follow-up Inspection Required

1 high, 2 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Blue cheese scoop.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in chest freezer.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -Directly on top of ice machine. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Unused oven.
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 52f. Less than 4 hours. Advised to rapid chill. Operator adjusted cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
  • 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.

10/19/2023· 2y 4mo ago

Visit ID: 8357429

Met Inspection Standards

1 high, 2 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -To right of flat grill.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 47f. Less than 4 hours. Advised to rapid chill.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Frank Shallop.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard. -Can opener blade.