DirtyFLRestaurant Inspection Data

DICK'S WINGS & GRILL

DICK'S WINGS & GRILL has 7 health inspections on file for its JACKSONVILLE location, with an overall rating of 2.5/5. Recent inspections show improving food safety practices.

Youngerman Circle
Jacksonville, Florida, 32244
Duval County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/18/2025

Inspection #: Visit ID: 13492969

  • N/A:No Violations Were Observed

Inspection Date: 8/14/2025

Inspection #: Visit ID: 10908575

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at rear kitchen.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. (Drawer Cooler cook line. Near Hand Wash Sink ) not holding potentially hazardous (time/temperature control for safety) foods to 41° or below. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in walk in cooler. By door.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Soiled by (blocked) Hand Wash Sink. Under drinks concentrate rack. Soiled floor under Dish machine. Floor soiled under cook line. (Grease build up. ) Floor soiled walk in cooler. (Odor in walk in cooler)
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen.
  • 08B-12-5:Basic - Stored food not covered. Uncovered Bulk food container of flour. Rear kitchen. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen / wait-station.
  • 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 0 ppm. 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. Food service employee cutting ready to eat celery with bare hand contact. Manager intervened. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw hamburger patties 46°,47, 46°. Cut tomato 46° 46°. Cooked chicken 47°, 47°. Sliced cheese 46°. 46°. (Drawer Cooler cook line. Near Hand Wash Sink ) Items Moved by manager to another cooler. Were placed about 11 am. **Corrective Action Taken** Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink opposite grill line blocked by multiple equipment.
  • 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 available.

Inspection Date: 1/30/2025

Inspection #: Visit ID: 10768906

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler / make table. Foods not at 41 or below. No tight fitting seal. Warning - From follow-up inspection 2025-01-30: At today's callback : time needed to get unit serviced. Left hand side of unit functions better than right hand side. All potentially hazardous (time/temperature control for safety) must be held at 41° or below. **Time Extended**

Inspection Date: 1/29/2025

Inspection #: Visit ID: 8878415

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup as scoop in foods.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler / make table. Foods not at 41° or below. No tight fitting seal. Warning
  • 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 jackets / clothing by foods on rear storage area. Employee cell phone on single service container. Prep area.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
  • 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing cove molding. Rear storage.
  • 08B-38-4:Basic - Food stored on floor. Wrapped breads on floor in walk in freezer.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in kitchen reach in freezer.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen coolers.
  • 08B-12-5:Basic - Stored food not covered. Uncovered bags of flour. By storage rack.
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee did not wash hands second time after returning from bathroom. Manager intervened. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad 54°. Shredded cheese 49°. Reach in cooler / make table. Placed about 11 am. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 54°. Shredded cheese 49°. Reach in cooler / make table. Placed about 11 am. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , cleaning compound , on top of reach in cooler / make table. Chemical spray bottle , cleaning compound , by flour bags. Storage area. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink opposite Dish machine blocked by equipment and utensils in sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multiple Unlabeled chemical spray bottles. Kitchen.

Inspection Date: 9/3/2024

Inspection #: Visit ID: 8725524

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cups as scoops in sauces , dressings. Reach in cooler / make table.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling. Walk in cooler.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler door not fully closing.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding under Dish machine. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of prep cooler.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Slaw mix at 49°, 50° 50° in walk in cooler. (Unknown how long in cooler. ) stop sale issued. 3 bags.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slaw mix at 49°, 50° 50° in walk in cooler. (Unknown how long in cooler. ) stop sale issued.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked by equipment. Near Dish machine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle degreaser at Dish machine. Repeat Violation

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8461995

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty , soiled ceiling tiles in kitchen.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding in kitchen area.
  • 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 bag on prep table by plates / Single Service. Moved by manager. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. In use whisk stored in Hand wash sink. Moved by manager. Corrected On-Site
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in walk in cooler. Odor by kitchen Three compartment sink.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine chlorine 0ppm.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heavily soiled Dish Machine well
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by wait station.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water supply turned off at kitchen Hand wash sink opposite Three compartment sink.

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8347076

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
  • 29-18-4:Basic - Drain cover(s) missing. Missing drain cover. Mop sink.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor by wait station.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease build up behind fryers.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up by door of reach in freezer in kitchen.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by prep area. Repeat Violation