WINGHOUSE BAR AND GRILL
3405 W VINE ST, KISSIMMEE 34741
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/24/2024
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Heavily soiled as well as dishwash area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Men's room, has other sinks in men's room.
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Grout throughout facility heavily soiled.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 3 bin sink heavily soiled. Hand wash sinks an basins heavily soiled.
- 33-16-4:Basic - Open dumpster lid.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Lettuce and sliced tomatoes holding at 46f both in double plastic pans.
- 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. 0 parts per million x 3 runs. Advised to set up 3 bin sink. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork ribs (46F - Cold Holding) advised rapid chill to 41 or colder. Lettuce and sliced tomatoes holding at 46f.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None for chlorine or quaternary. Corrected On-Site
Food safety inspection conducted on 1/24/2024 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).
Inspection on 9/7/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under cook equipment moderately soiled.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Grill area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken breast in drawer under grill temped at 48f, advised rapid chill, manager discarded.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Facility will be informing employees in the next two weeks.
Food safety inspection conducted on 9/7/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).