DirtyFLRestaurant Inspection Data

RJ'S WILD WILD WINGS

5130 Gall Boulevard
Florida, 33542
Pasco County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10843630

  • N/A:No Violations Were Observed

Inspection Date: 5/20/2025

Inspection #: Visit ID: 10733736

  • 41-07-4:High Priority - Container of medicine improperly stored. In kitchen dish washing area aerosol bottle of burn spray stored with single service to go lids, discussed with operator who removed product. Corrected On-Site Warning
  • 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. In reach in freezer metal pan of non commercially packaged raw ground beef stored above open bag of raw breaded shrimp, discussed with operator who corrected storage of products. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In shallow ice bath next to fryer large in of raw chicken wings (67F - Cold Holding)per operator product not portioned prepared today and removed from cooler approximately 30 minutes ago, discussed with operator who moved product to walk in cooler. **Corrective Action Taken** 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. In steam table beef stew (120F - Hot Holding) per operator product reheated on stove top approximately 3 hours ago and held in steam table, discussed with operator who added more water to steam table and moved product to stove to reheat to 165F+ In hot holding unit baked beans (98F - Hot Holding); pork ribs (121F - Hot Holding); beef brisket (119F - Hot Holding) per operator products removed from smoker approximately 1 hour ago, discussed hot holding requirements with operator who moved product to smoker so reheat to 165F+ **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked pork (95F - Cooling) at 3:00 since 2:00 to 88F at 3:20, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to freezer to rapid chill. Warning

Inspection Date: 12/3/2024

Inspection #: Visit ID: 8759775

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies behind bar
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available for sink and surface sanitizer, per operator sanitizer will be switched back to quat
  • 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 in walk-in cooler prepared on 12/1/24, date added Corrected On-Site

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8565365

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On expo make line
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained
  • 31B-03-4:Intermediate - No soap provided at handwash sink. By cook line heading to walk in coolers. Manager refilled Corrected On-Site

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8609328

  • N/A:No Violations Were Observed

Inspection Date: 2/9/2024

Inspection #: Visit ID: 8564758

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2024-02-09: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packing cooked smoked chicken and holding it in packaging for 3+ days. Warning - From follow-up inspection 2024-02-09: **Time Extended**

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8368445

  • 35A-03-4:Basic - Dead roaches on premises. Observed 3 dead roaches inside of unused ice machine. Manager removed and cleaned and sanitized Corrected On-Site Warning
  • 14-11-5:Basic - Equipment in poor repair. Gaskets missing and damaged on walk in freezer and warmer on cook line Warning
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks soiled Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 03G-09-5:Intermediate - Observed reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed vacuum packs of smoked chicken packed on Friday with no label information in walk in cooler Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packing cooked smoked chicken and holding it in packaging for 3+ days. Warning