THE RED WING RESTAURANT
12500 S HWY 33
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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)
Food safety inspection conducted on 4/24/2025 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 12/26/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 12/26/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 3/27/2024
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 3/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/26/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 3/26/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 10/19/2023
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 10/19/2023 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).