DirtyFLRestaurant Inspection Data

WINGHOUSE BAR AND GRILL

South Kirkman Road
Orlando, Florida, 32835
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/9/2025

Inspection #: 3620564

Inspection Date: 7/1/2025

Inspection #: Visit ID: 10912861

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. -in employee dressing room
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles in water heater room, damaged/falling apart
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles throughout kitchen soiled with accumulation of grease and dust -ceiling vents throughout kitchen soiled with accumulation of grease, dust, rust, and mold like substance Repeat Violation
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -wall corner across from ice machine
  • 35A-03-4:Basic - Dead roaches on premises. -12 dead roaches in glue trap on top of soap dispenser next to 3 compartment sink -1 dead roach in hood above dish machine -5 dead roaches inside dish machine controller
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dishwasher machine unable to hold water, dishes are not properly washed, dishes are not sanitized
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. -flip top reach in cooler seals soiled -reach in freezer on cooks line not functioning properly, items not frozen -walk in freezer door unable to close, insulation panned falling off
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door at mop sink -side door next to pool tables Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. -on floor in dish pit and food prep area Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -floor under cooking equipment in kitchen soiled with accumulation of grease -floor drain between reach in cooler and reach in freezer soiled -floor under dish machine line soiled with various amounts of grime
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -multiple areas of floor tiles through kitchen missing or cracked Repeat Violation
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
  • 36-24-5:Basic - Hole in or other damage to wall. -hole in wall at kitchen door next to dish pit
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice building in reach in freezer on cooks line -egregious ice buildup in walk in freezer
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave next to pizza oven Repeat Violation
  • 36-62-4:Basic - Light not functioning. -lights in walk in freezer and walk in cooler burned out, visibility reduced Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light fixtures throughout kitchen not covered or shielded Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available. Repeat Violation
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -no trash can at hand wash sink at kitchen entrance -hand wash sink at dish pit
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -vents on flip top reach in cooler accumulation of food debris -water and drain pipes at handwashing sink next to breading station accumulation of grease and food debris Repeat Violation
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. -rear door at mop sink
  • 25-05-4:Basic - Single-service articles improperly stored. -food foils stored on employee drink shelf -employee moved foils Corrected On-Site
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. -floor drain left side of flat top not draining
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -areas where floor tiles missing, unsealed concrete for repair
  • 33-32-4:Basic - Walking or driving surfaces not maintained. -buildup of trash in parking spacing surrounding building
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall next to breading station soiled with accumulation of food debris -wall behind sauce station soiled with accumulation of food debris -wall around dish machine area soiled Repeat Violation
  • 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. -0ppm Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee began work after changing tasks, no hand wash
  • 35A-02-7:High Priority - Live, small flying insects found -1 small flying insect at sauce table on cooks line -3 small flying insect at food preparation area -1 small flying insect in dry storage room -4 small flying insect on sanitizer bottle under 3 compartment sink 7 day callback per Amy Zekeski
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw ground beef over raw bacon -operator recognized food items Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -chicken wings 6/20 -shredded cheese 6/22 -blue cheese 6/16
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chicken wings 6/20 -shredded cheese 6/22 -blue cheese 6/16
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 46F
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Raw chicken in cooks line on time plan, no time mark -employee added time marking with time taken out of refrigeration Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in cooler in front of flat top soiled -cutting board on flip top reach in cooler soiled
  • 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 operator with reporting agreement Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -hand wash sink at dish pit
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -hand wash sink at dish pit
  • 27-01-4:Intermediate - Temporary interruption - no alternative supply of water provided.
  • 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. -outlet at rear kitchen door hanging by wires
  • 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. -fire extinguisher at rear exit not in proper location, storage hook broken

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8840065

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - All reach-in handles in kitchen area
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout entire kitchen area.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. - cook in kitchen.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door
  • 36-22-4:Basic - Floor area(s) covered with standing water. - walk-in cooler
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - throughout the entire kitchen area. Repeat Violation
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -tubo chef oven in kitchen area. - oven in back area.
  • 36-62-4:Basic - Light not functioning. - over fryers
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  • 33-34-4:Basic - Maintenance area not maintained clean and organized.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all floor drains throughout entire restaurant. - hood filters - All reach in coolers gaskets on cooks line Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - Reach in cooler on cooks line.
  • 33-30-4:Basic - Unnecessary items stored in garbage enclosure. -Mattress and other unrelated items were stored by the dumpsters Repeat Violation
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. -Old broken fryers store in Electric room
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout int entire restaurant
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored with food in kitchen. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. -Manager in charge
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - bulk ham in walk-in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on line - can opener 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.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8824533

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Paper cups in waiter area. Warning - From follow-up inspection 2024-07-16: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting, Cups In waiter area Warning - From follow-up inspection 2024-07-16: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris throughout the cookline, under three compartment sink, and under dish machine. Warning - From follow-up inspection 2024-07-16: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair on cook line Floor tiles in walk in freezer are in disrepair. Warning - From follow-up inspection 2024-07-16: **Time Extended**
  • 33-15-4:Basic - - From initial inspection : Basic - Garbage can located outside has no lid or lid open/broken. Warning - From follow-up inspection 2024-07-16: **Time Extended**
  • 33-19-4:Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Warning - From follow-up inspection 2024-07-16: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Raw chicken reach in cooler at cook line gaskets soiled. Warning - From follow-up inspection 2024-07-16: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. raw chicken reach in cooler in cook line. Warning - From follow-up inspection 2024-07-16: **Time Extended**
  • 33-30-4:Basic - - From initial inspection : Basic - Unnecessary items stored in garbage enclosure. Mattress and other unrelated items were stored by the dumpsters. Warning - From follow-up inspection 2024-07-16: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave was soiled above cook line. Cutting board soiled at cook line. Convection oven interior soiled. Warning - From follow-up inspection 2024-07-16: **Time Extended**

Inspection Date: 7/9/2024

Inspection #: Visit ID: 8694915

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Paper cups in waiter area. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment and commercial oven. Two open water bottles at bar. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting, Cups In waiter area Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris throughout the cookline, under three compartment sink, and under dish machine. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair on cook line Floor tiles in walk in freezer are in disrepair. Warning
  • 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Warning
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Warning
  • 14-75-7:Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Hot hold lamp was broken for the fried chicken wings, will use time plan. **Corrective Action Taken** Warning
  • 14-69-4:Basic - Ice buildup in walk-in freezer and waiter cooler. Warning
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. Hand sink next to the beer cooler. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Raw chicken reach in cooler at cook line gaskets soiled. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. raw chicken reach in cooler in cook line. Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service to go containers in storage room. Warning
  • 33-30-4:Basic - Unnecessary items stored in garbage enclosure. Mattress and other unrelated items were stored by the dumpsters. Warning
  • 08B-17-4:Basic - Unwashed mushroom stored over washed portioned mushrooms in walk in cooler. Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink next to beer cooler Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry, in the back utility area. Corrected On-Site Warning
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went from raw to handle clean dishes with no handwashing or changing gloves. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Portioned salsa cup 47F more than four hours in the waiter cooler. Batter mix 68F holding in room temperature for more than four hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa in the waiter cooler was temp at 46F Salsa was made three days ago. 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. Chicken wings hot holding at 94F, less than 4 hours per manager/heat lamp not working, using 4 hour time control until heat lamp is fixed. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat over 500 ppm under commercial oven. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave was soiled above cook line. Cutting board soiled at cook line. Convection oven interior soiled. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink, at bar. Warning