WINGSTOP RESTAURANT
415 DURBIN PAVILION DR STE 102
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Under rack across from triple sink in back of kitchen, employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinet under soda machine in lobby.
- 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. blanched fries (80F-74F - Cooling) sitting out on rack by walk in cooler, per label and manager fries were blanched 2 hours prior. Manager immediately placed rack in walk in cooler and used rack to prop open interior walk in freezer door. After 30 minutes 12 pans of fries were between 71F and 79F. **Corrective Action Taken**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. blanched fries (80F-74F - Cooling) sitting out on rack by walk in cooler, per label and manager fries were blanched 2 hours prior. Manager immediately placed rack in walk in cooler and used rack to prop open interior walk in freezer door. After 30 minutes 12 pans of fries were between 71F and 79F.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. blanched fries (80F-74F - Cooling) sitting out on rack by walk in cooler, per label and manager fries were blanched 2 hours prior. Manager immediately placed rack in walk in cooler and used rack to prop open interior walk in freezer door. After 30 minutes 12 pans of fries were between 71F and 79F.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles of multi head soda nozzle on soda machine in lobby area.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. All certificates missing birth dates.
Food safety inspection conducted on 4/7/2025 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 7/8/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live flying insects by back door to establishment in kitchen. 1 live flying insect in dining room. **Warning** - From follow-up inspection 2024-07-08: 1 live flying insect around back door to kitchen by office area. **Time Extended**
Food safety inspection conducted on 7/8/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/3/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing. At mop sink, cover replaced **Corrected On-Site** **Repeat Violation**
- 36-22-4:Basic - Floor area(s) covered with standing water. Under fryers on cook line.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live flying insects by back door to establishment in kitchen. 1 live flying insect in dining room. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn on the cob (51F - Cold Holding); ranch (52F - Cold Holding) in reach in cooler on cook line, both items moved to walk in cooler, and temperature of cooler turned down **Corrective Action Taken**
- 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. Blanched fries on cook line with old time sticker, employee replaced sticker. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles of glass cleaner stored over stack of clean wiping cloths, cloths removed **Corrected On-Site**
Food safety inspection conducted on 7/3/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).