DirtyFLRestaurant Inspection Data

WHISKEY WINGS

WHISKEY WINGS in OLDSMAR has 9 health inspections on record with an overall food safety rating of 2.3/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 9 reports on file

Tampa Road
Florida, 34677
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 9 health inspection reports

All Inspection Reports

12/30/2025· 2mo ago

Visit ID: 13597464

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along floor in walking freezer. - From follow-up inspection 2025-12-30: **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water faucet not working at 2 dump sinks in outdoor bar and 1 dump sink on in door bar. - From follow-up inspection 2025-12-30: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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 sanitizer tested at 0ppm, operator set up 3-compartment sink and tested at sink and surface 727ppm - From follow-up inspection 2025-12-30: Outside bar and bar near kitchen entrance reading 0ppm on chlorine. Operator was able to fix the machine behind the bar close to the kitchen leaving 1 in poor repair. Establishment has 4 dish machines in total. The establishment was only using the machines that were working properly at the time of inspection. Operator placed a note on the machine that is not working stating out of order, do not use until repaired. Establishment will utilize working machines until repairs can be made. Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (prepared at 2:30pm, and temped at 109 - Hot Holding at 2:45pm, retemped at 177F at 2:50pm) Corrected On-Site - From follow-up inspection 2025-12-30: **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at mop sink splitter. - From follow-up inspection 2025-12-30: **Time Extended**
  • 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. No written procedures for Non continuous cook of chicken wings on cook line cooler adjacent to hand sink. Emailed to person in charge. **Corrective Action Taken** - From follow-up inspection 2025-12-30: **Time Extended**

12/16/2025· 2mo ago

Visit ID: 10938026

Follow-up Inspection Required

10 high, 6 int, 19 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scoop used for sugar with no handle.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls improperly stored and in inverted in storage area. Employee removed. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above prep table on service line.
  • 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 orange jacket stored on prep table on service line. Employee phone on prep table. Employee bag stored on shelf in back storage room with equipment.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic container wet nesting on shelf above prep table adjacent to dish area. Employee used cloth to dry dish. Inspector discussed proper drying of dishes.
  • 14-11-5:Basic - Equipment in poor repair. Reach in freezer sliding door repaired with cardboard.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen soiled with old food debris.
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly trap stored with soda bib boxes. Employee removed. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Soft pretzels and salmon stored on floor in walk-in freezer. Liquid margarine stored on floor in storage area near back door.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along floor in walking freezer.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Bug zapper stored over prep table in back kitchen.
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed old food on clean metal containers . Employee removed and placed in dish area to be cleaned. **Corrective Action Taken**
  • 29-08-4:Basic - Plumbing system in disrepair. Hot water faucet not working at 2 dump sinks in outdoor bar and 1 dump sink on in door bar.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. 15 metal single service contains reused and stored on shelf above soda bib station.
  • 25-05-4:Basic - Single-service articles improperly stored. 2 boxes of straws stored on floor on service line.
  • 08B-12-5:Basic - Stored food not covered. Ice cream not covered in walk-in freezer.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under 3-compartment sink.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor under prep table on service line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle filled with oil not labeled. Bulk container of sugar not labeled under storage shelf in back kitchen. Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of marinara sauce dented and 1 can of tomato ketchup dented.
  • 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 sanitizer tested at 0ppm, operator set up 3-compartment sink and tested at sink and surface 727ppm
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched employee drink and then proceeded to put away clean dishes without washing hands. Inspector discussed proper hand washing, employee washed hands.
  • 35A-02-7:High Priority - Live, small flying insects found 3 flies landing on dirty dishes in dish pit .
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored over raw beef in walk-in cooler. Employee placed on bottom shelf. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee removed fly strip , discarded, and attempted to return to work without washing hands. Inspector discussed proper hand washing and gloves use with employee, employee washed hands and changed gloves.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream placed on cooler at 11am and temped at 46F at 2:38pm. blue cheese placed on cooler at 11am and temped at 46F at 2:38pm. Cole slaw (49 - Cold Holding)placed in cooler at 11am and cook not able to determine timeframe.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk pulled out at 1:30pm, temped at 2:35pm at (65 F). sour cream placed on cooler at 11am and temped at 46F at 2:38pm. blue cheese placed on cooler at 11am and temped at 46F at 2:38pm. Cole slaw (49 - Cold Holding)placed in cooler at 11am and cook not able to determine timeframe.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (prepared at 2:30pm, and temped at 109 - Hot Holding at 2:45pm, retemped at 177F at 2:50pm) Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at mop sink splitter.
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. No written procedures for Non continuous cook of chicken wings on cook line cooler adjacent to hand sink. Emailed to person in charge. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda machine nozzle in service area near lobby and connected to bar.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cup stored in hand sink on cook line adjacent to cooler. Employee removed. Hand sink in bar area has strainer stored in sink. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in dish area.
  • 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. Spinach dip not date marked in walk-in freezer. Frozen foods need to put the date prepped and date frozen.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle filled with degreaser and cleaner not labeled on chemical shelf adjacent to mop sink.

3/18/2025· 11mo ago

Visit ID: 10752733

Met Inspection Standards

1 int, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Food containers like squeeze bottles and shakers containing food removed from its original container not labeled. Discussed the importance of labeling foods once removed from original container.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Stainless steel scrubber in hand wash sink. Cook removed the scrubber. Corrected On-Site

1/2/2025· 1y 2mo ago

Visit ID: 8785890

Follow-up Inspection Required

2 high, 4 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above flip top cooler at expo.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at soda station stacked wet. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Chicken wings cooler and sliding door sauce cooler. Discussed with manager.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. blue cheese (44F - Cold Holding); ranch (48F - Cold Holding) operator states no temperatures taken today. Blue cheese and ranch dressing were prepared 1 day ago. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wing cooler: chicken wings (48F - Cold Holding) second temp 40F; chicken wings (57F - Cold Holding) second temp 42F. Operator took temperatures at 1pm. Food was relocated to the walk in freezer for rapid chill. Flip top cooler at expo: blue cheese (44F - Cold Holding); ranch (48F - Cold Holding) operator states no temperatures taken today. Blue cheese and ranch dressing were prepared 1 day ago. See stop sale for ranch. Operator placed ice bags on blue cheese. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at indoor bar. Operator states soda gun at the end of the bar does not get used by employees. Discussed the need to keep all food contact surfaces clean.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Brian has no proof of training. Operator states he has it at home. Discussed the need to keep all certifications in the establishment.
  • 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. Employee's Rojo, Miguel, Yenette.
  • 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. Employee Rojo, Miguel, Yenette

6/24/2024· 1y 8mo ago

Visit ID: 8699993

Met Inspection Standards

4 basic

  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Broken next to mop sink Warning - From follow-up inspection 2024-06-24: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses stacked wet Warning - From follow-up inspection 2024-06-24: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor of walk in freezer Repeat Violation Warning - From follow-up inspection 2024-06-24: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at server station/expo Warning - From follow-up inspection 2024-06-24: **Time Extended**

6/21/2024· 1y 8mo ago

Visit ID: 8699882

Follow-up Inspection Required

2 high, 2 int, 8 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Broken next to mop sink Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses stacked wet Warning
  • 08B-38-4:Basic - Food stored on floor. Bread on floor in walk in freezer. Operator moved bread. Corrected On-Site Repeat Violation Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor of walk in freezer Repeat Violation Warning
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket sitting on prep table. Operator moved to bottom shelf Corrected On-Site Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at server station/expo Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above ready to eat sauces, cooked chicken, and cheese. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm quaternary. Operator refilled bucket, now 200ppm quaternary Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler at served station, no temperatures were taken, all food left in cooler over night: ranch (57F - Cold Holding); homemade blue cheese (52F - Cold Holding); sour cream (48F - Cold Holding); pico (51F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler at server station, no temperatures were taken, all food left in cooler over night: homemade ranch (57F - Cold Holding); homemade blue cheese (52F - Cold Holding); sour cream (48F - Cold Holding); pico (51F - Cold Holding) See stop sale. Operator is to not use cooler for time/temperature control for safety foods until cooler is working properly. In cooler on cookline, temperatures were taken 2.5 hours before first temp. Operator moved to freezer for rapid chill: Cooked chicken wings 64F, retemp 42F; cooked potatoes 54F retemp 39F; boneless wings 67F, retemp 41F In cooler next to steam table, operator moved to freezer for rapid chill: shredded cheese (51F - Cold Holding) retemp 43F; cut lettuce (52F - Cold Holding) retempt 43F. Discussed the need to not fill pans above fill line Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handsink blocked by garbage can. Operator relocated garbage can Corrected On-Site Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handsink on cook line. Operator refilled dispenser Corrected On-Site Warning

11/27/2023· 2y 3mo ago

Visit ID: 8554333

Met Inspection Standards

1 int, 2 basic

  • 51-15-4:Basic - - From initial inspection : Observed: Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 150 , 259 seats in dining area and added dining area in game room Priority: Basic - From follow-up inspection 2023-11-16: **Time Extended** - From follow-up inspection 2023-11-27: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Observed: Ice buildup in walk-in freezer on the floor Priority: Basic - From follow-up inspection 2023-11-16: **Time Extended** - From follow-up inspection 2023-11-27: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Observed: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Priority: Intermediate - From follow-up inspection 2023-11-16: **Time Extended** - From follow-up inspection 2023-11-27: **Time Extended**

11/16/2023· 2y 3mo ago

Visit ID: 8551150

Follow-up Inspection Required

3 int, 2 basic

  • 51-15-4:Basic - - From initial inspection : Observed: Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 150 , 259 seats in dining area and added dining area in game room Priority: Basic - From follow-up inspection 2023-11-16: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Observed: Ice buildup in walk-in freezer on the floor Priority: Basic - From follow-up inspection 2023-11-16: **Time Extended**
  • 31A-12-4:Intermediate - - From initial inspection : Observed: No handwash sink for employees in room of ice machine , no ice machine at beverage station separate from bar Priority: Intermediate - From follow-up inspection 2023-11-16: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Plans not accurate - beverage station with window to main bar, ice machine in storage room separate from middle and outside bars Priority: Intermediate - From follow-up inspection 2023-11-16: Hand wash sinks on order to be installed by next week per requirement of plan review **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Observed: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Priority: Intermediate - From follow-up inspection 2023-11-16: **Time Extended**

11/9/2023· 2y 4mo ago

Visit ID: 8384562

Follow-up Inspection Required

3 high, 7 int, 8 basic

  • 06-09-1:Basic - Observed: 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. Employee removed salmon from package Corrected On-Site Priority: Basic
  • 11-27-4:Intermediate - Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Priority: Intermediate
  • 51-15-4:Basic - Observed: Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 150 , 259 seats in dining area and added dining area in game room Priority: Basic
  • 08B-38-4:Basic - Observed: Food ( container of flour ) stored on floor in storage room near office Priority: Basic
  • 22-02-4:Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. - soiled can opener in back food prep area Priority: Intermediate
  • 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. - trashcan and wiping bucket in front of hand wash sink at cook line - items relocated - reviewed with manager hand wash sinks must be accessible at all times Corrected On-Site Priority: Intermediate
  • 14-69-4:Basic - Observed: Ice buildup in walk-in freezer on the floor Priority: Basic
  • 31A-12-4:Intermediate - Observed: No handwash sink for employees in room of ice machine , no ice machine at beverage station separate from bar Priority: Intermediate
  • 31B-04-4:Basic - Observed: No handwashing sign provided at a hand sink used by food employees at bar inside and outside Priority: Basic
  • 51-16-7:Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Plans not accurate - beverage station with window to main bar, ice machine in storage room separate from middle and outside bars Priority: Intermediate
  • 05-08-4:Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Discussed with manager . Reviewed importance of monitoring food temperatures with manager Priority: Intermediate
  • 11-26-1:Intermediate - Observed: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Priority: Intermediate
  • 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken 51F in cooler overnight - no temperatures taken this day - employee discarded chicken **Corrective Action Taken** Priority: High Priority
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 51 F in cooler next to fryers - no temperatures taken - see stop sale - manager discarded **Corrective Action Taken** Priority: High Priority
  • 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked chicken 51F - no temperatures taken this day - employee discarded chicken **Corrective Action Taken** Priority: High Priority
  • 14-55-4:Basic - Observed: Uncleanable knife block in use to store knives at cook line Priority: Basic
  • 21-38-4:Basic - Observed: Wiping cloth sanitizing solution stored on the floor at cook line Corrected On-Site Priority: Basic
  • 02D-01-5:Basic - Observed: Working containers of food removed from original container not identified by common name. - squeeze bottles at cook line and container of sauce in storage area Priority: Basic