HI WINGS

13300 NW 27 AVE

★★☆☆☆ (2.2/5)

Based on 4 health inspection reports

All Inspection Reports

23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp, chicken, pork and ham thaw at room temperature. Manager put them inside walk in cooler.
08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not separated from raw shrimp inside walk in freezer.
11-27-4:Intermediate - 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. Poster was provided to operator. Corrected On-Site
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. Form was provided to operator. **Corrective Action Taken**
31B-03-4:Intermediate - No soap provided at handwash sink. By triple sink. Repeat Violation
31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By triple sink. Repeat Violation

36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood filters soiled.
21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in kitchen area. Employee removed it. Corrected On-Site
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 128°F on top of the preparation table next to fryer. As per manager less than 1/hr. He reheated to 165°F. **Corrective Action Taken**
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by triple sink.
31B-03-4:Intermediate - No soap provided at handwash sink. Handwashing sink by triple sink.
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. Cooked: shrimp, pork and diced ham held for more than 24/hrs without date marked inside walk in cooler. Repeat Violation

Inspection #: Visit ID: 8574174

40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of the preparation table. Manager removed it. Corrected On-Site
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wipes cloth on top of the preparation table.
31B-03-4:Intermediate - No soap provided at handwash sink. At hand washing sink in kitchen. Manager provided it. 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. Cooked chicken, pork, cut Ham, shrimp held for more than 24/hrs without date marked inside walk-in cooler. Repeat Violation

Inspection #: Visit ID: 8373172

32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on top of the preparation table. Manager put them inside sanitizer solution bucket.
11-27-4:Intermediate - 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.poster was provided to operator **Corrective Action Taken**
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside the hand washing sink. Employee removed them. **Corrective Action Taken** Repeat Violation
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. Form was provided to operator **Corrective Action Taken**
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. Slice ham, cooked shrimps and cooked chicken held for more than 24/hrs inside walk in cooler. Repeat Violation

★★★★☆ (4.3/5)

(76 reviews)

Monday:Closed

Tuesday:11:00 AM – 10:00 PM

Wednesday:11:00 AM – 10:00 PM

Thursday:11:00 AM – 10:00 PM

Friday:11:00 AM – 10:30 PM

Saturday:11:00 AM – 10:30 PM

Sunday:11:00 AM – 10:00 PM

✓ Currently Open

✓ Restaurant

Lunch

Dinner

Takeout

Delivery

Dine-in

Wheelchair Accessible

Last Enriched At: 5/14/2025

Enriched Reports: 0 of 0