DirtyFLRestaurant Inspection Data

MR WANG SPORTS BBQ

5600 W COLONIAL DR STE 105

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 6/2/2025

Inspection #: Visit ID: 10703700

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over canned sauces. Operator immediately removed 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 eye glasses on top of tinfoil sheet. operator removed glasses and discard sheet. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -Gasket torn in second prep cooler
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of drinks on floor in lobby
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan cover in walk in cooler
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Inside white freezer door
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed cucumber over cooked pork in walk-in cooler
  • 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 reading 25ppm chlorine after priming. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef, lamb over sauces, in walk in cooler -raw shell Eggs over greens in walk in cooler -Raw shell eggs over greens in prep cooler. Operator immediately corrected. ( corrected on site)
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.

Inspection Date: 10/24/2024

Inspection #: Visit ID: 8772780

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation
  • 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters on cook line
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. All kitchen staff
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-62-4:Basic - Light not functioning. Hood
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pork over fruit and vegetables. Manager placed on bottom shelf. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oyster (51F - Cold Holding); held above the cold holding line in make table. Staff moved to inside of the cooler. less than 4hours in table. **Corrective Action Taken** Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Utensils in sink next dish washer Repeat Violation
  • 01C-03-4:Intermediate - oyster tags not marked with last date served. Repeat Violation

Inspection Date: 5/2/2024

Inspection #: Visit ID: 8663704

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation - From follow-up inspection 2024-05-02: **Time Extended**
  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-05-02: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-05-02: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Cases of oil, water and other items on the floor. - From follow-up inspection 2024-05-02: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation - From follow-up inspection 2024-05-02: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table with multiple meats at 62F . - From follow-up inspection 2024-05-02: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler. - From follow-up inspection 2024-05-02: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer - From follow-up inspection 2024-05-02: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout - From follow-up inspection 2024-05-02: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles in make table. Staff removed noodles and placed on the top shelf. Corrected On-Site - From follow-up inspection 2024-05-02: **Time Extended**
  • 41-10-4:High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Gasoline can and gas pressure washer in kitchen near triple sink. - From follow-up inspection 2024-05-02: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-05-02: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cases of water blocking sink in kitchen. - From follow-up inspection 2024-05-02: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-05-02: **Time Extended**

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8543391

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-38-4:Basic - Food stored on floor. Cases of oil, water and other items on the floor.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table with multiple meats at 62F .
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles in make table. Staff removed noodles and placed on the top shelf. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 77F. On cook line counter less than 4 hours. Staff placed in cooler. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fish tofu (62F - Cold Holding); lamb liver (62F - Cold Holding); chicken (62F - Cold Holding); potato stick (62F - Cold Holding); beef tripe (62F - Cold Holding). In make table from yesterday pork (62F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish tofu (62F - Cold Holding); lamb liver (62F - Cold Holding); chicken (62F - Cold Holding); potato stick (62F - Cold Holding); beef tripe (62F - Cold Holding). Fin make table from yesterday. pork (62F - Cold Holding) Repeat Violation Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Gasoline can and gas pressure washer in kitchen near triple sink.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cases of water blocking sink in kitchen.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8371910

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee and bottled water on drain boards. Manager removed. 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. Phone and other items above prep table. Manager removed. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. All staff Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bottle water and other items in kitchen. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Manager removed
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At grill. Manager removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of stove . Fan cover
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Beef over bread.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked fresh chili and oil (70F - Cold Holding); boc chuy ambient (70F - Cold Holding). Manager placed in cooler to cool. less than 4 hours. **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. ); fresh garlic and oil (77F - Hot Holding). Less than 4 hours.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Only one tag for oysters
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.near ice machine.
  • 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.provided form and staff signed. Corrected On-Site
  • 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. All but one expired