DirtyFLRestaurant Inspection Data

HURRICANE GRILL & WINGS

HURRICANE GRILL & WINGS located in JACKSONVILLE has undergone 6 health department inspections, achieving a 2.1/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 6 reports on file

12547 BARTRAM PARK BLVD STE 205

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13528156

Met Inspection Standards

2 high, 1 int, 10 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles in kitchen by prep. Dusty ceiling tiles. Dining room.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep tables. Moved by manager Corrected On-Site
  • 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 jacket , hat on prep area. Moved by manager.
  • 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.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : Dry rack. Moved by manager for cleaning. **Corrective Action Taken**
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with lables still on : prep line.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor. Bar area. Moved by manager. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in base of Drawer Cooler.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee put gloves on without washing hands. Manager intervened. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings at 107°. 108°. In fryer basket. made at 12:30 pm Items placed on Time Temperature Controlled for Safety. **Corrective Action Taken**
  • 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. No employee training on about 16 employee.

9/23/2025· 5mo ago

Visit ID: 10870712

Met Inspection Standards

1 high, 2 int, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty/soiled ceiling tiles. Kitchen and bar area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container on prep table. Moved by manager. Corrected On-Site
  • 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 cell phone cellphone in box of single service gloves at prep line. Moved by manager. Employee. ELL phone charger over single service items. Prep line. Moved by manager. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Leftover chili from last night at 95°. Started at 10:30. Manager rapidly reheated chili to185°. **Corrective Action Taken**
  • 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.
  • 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. No proof of employee training for one employee ( cook)

1/16/2025· 1y 1mo ago

Visit ID: 8894388

Follow-up Inspection Required

1 high, 2 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled interior of ice bin.
  • 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 jacket by single service. Kitchen. Moved by manager Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer floor.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop container. Cleaned by manager. **Corrective Action Taken**
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food : panko. At dry goods. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at kitchen Hand Wash Sink. Replaced by manger. 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. Slaw in walk in cooler incorrectly date marked 2/12/25. Should be 1/12/25 per Person In Charge. Marked correctly by manger. Corrected On-Site

9/19/2024· 1y 5mo ago

Visit ID: 8778512

Met Inspection Standards

1 high, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vent / filter. Kitchen.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor by wait-station. Cleaned by manager. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food residue buildup on exterior lid of panko container. Cleaned by manager. Corrected On-Site
  • 29-08-4:Basic - Plumbing system in disrepair. Pipe under prep sink opposite walk in cooler does not align with drain causing water to flow onto kitchen floor.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food : panko.

3/27/2024· 1y 11mo ago

Visit ID: 8512373

Met Inspection Standards

2 high, 1 int, 6 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 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 not holding foods to 41° or below.
  • 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.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Minor leak at Hand wash sink by walk in cooler.
  • 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 employees handling/ cutting lemons with bare hand contact. Manager intervened. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler by cookline: Raw chicken 55°. Hamburger 55°. Raw fish 55°. Sliced cheese 55°. Per Person In Charge all items placed about 11 am. Items iced down by manager. **Corrective Action Taken**
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Food service employees with long fingernails handling food containers , food items.

9/28/2023· 2y 5mo ago

Visit ID: 8377167

Met Inspection Standards

3 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor by Ice machine.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.