MIGHTY CHICKEN & WINGS
With 3 documented inspections, MIGHTY CHICKEN & WINGS in JACKSONVILLE has achieved a 3.5/5 food safety rating. Recent inspections show improving food safety practices.
Last inspection: 2 weeks ago · 3 reports on file
9268 LEM TURNER RD, JACKSONVILLE 32208
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 3 health inspection reports
All Inspection Reports
2/26/2026· 2w ago
Inspection #: 3659120
Call Back - Complied1/26/2026· 1mo ago
Visit ID: 13618250
Follow-up Inspection Required1 int
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One Certified Food Manager certification expired, one no longer employed at establishment. Warning - From follow-up inspection 2026-01-26: Operator needs time to obtain certificate. **Time Extended**
1/23/2026· 1mo ago
Visit ID: 13500338
Follow-up Inspection Required4 high, 3 int
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line on double door reach-in cooler, raw chicken stored above raw pork and raw shrimp.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on shelf above stove, chicken (87F - Cold Holding). Employee stated he had it out for short time, going to cut for salad. At cook line on lower shelf, chicken (64F - Cold Holding). Employee stated he took out of freezer to thaw 2 hours prior. In kitchen in glass door reach-in cooler, butter (47F - Cold Holding); milk (46F - Cold Holding). Employee stated door open for prep. Warning
- 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 front counter hot holding unit, mac and cheese (124F - Hot Holding); shrimp (118F - Hot Holding). Employee voluntarily discarded.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In kitchen on storage shelves, detergent, bleach and grill cleaner stored above clean cloth towels, gloves and fry powder.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In side storage room, multiple milk crates stacked in front of handwash sink.
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One Certified Food Manager certification expired, one no longer employed at establishment. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In side storage room, no paper towels at handwash sink by ice machine.