DICKS WINGS & GRILL

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, open box of raw Philly steak meat over frozen ready to eat French fries. Operator relocated the Philly steak. Corrected On-Site

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. At time of inspection one food handling employee present with expired food handler training from 09/2025. Employee began taking food handler training course via training book from operator. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In standup reach in freezer, employees personal food on shelf over food for customers. Operator relocated personal food. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal item stored on clean plates at end of cook line. Operator relocated the personal items. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf by rear exterior door, clean containers stacked while wet.

Basic - Equipment in poor repair. Reach in freezer in storage area, missing door handle.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of cook line microwave with interior food debris and rust build up. Replacement microwave on order. Corrective Action Taken Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken change gloves then handle ready to eat foods without washing hands. Discussed with operator and employee. Corrective Action Taken

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair bottom shelf of reach in cooler in storage room.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezer, employee personal food on top shelf over food for customers. Operator relocated. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and speaker stored on bulk sauce container. Operator relocated. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on top plate and back of microwave.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Suppression system of hood system on cook line has grease build up. Per operator cleaning is scheduled. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep table station, chicken wings (45/46F - Cold Holding). Chicken wings placed out 30 minutes prior, operator added ice to container of chicken wings. At conclusion of inspection chicken wings in temperature range. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle of bleach water to the side of the three compartment sink with no product labeling. Operator labeled the chemical spray bottle. Corrected On-Site

Basic - Equipment in poor repair. Stand up reach in freezer in storage area with a torn door gasket. Separate reach in freezer in storage area with duct tape on handle. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backside of fryers has grease debris build up around exhaust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall to the side of the fryers behind reach in cooler with dust build up.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer, raw frozen chicken in ziplock bag over commercially packaged ready to eat soup. Operator relocated the raw chicken. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the standup reach in cooler four fully thawed packages of mahi in fully sealed vacuum packages. Discussed with operator and operator discarded.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in the three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up of food residue staining.

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. At time of inspection two food handling employees with expired certificates.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust on ceiling by light fixture over breading station.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the standup reach in cooler four fully thawed packages of mahi in fully sealed vacuum packages. Discussed with operator and operator discarded. Corrective Action Taken

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair reach in freezer door handle and flip top reach in cooler at the pass through window.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table at the pass through window. Operator relocated the beverage. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on main cook line with no beard guard.

Basic - Food stored on floor. Fryer oil stored on the floor next to the standup reach in cooler. Operator relocated the fryer oil. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken on ice in kitchen at 51F. Ice level not high enough. Person in charge states has been out less than 4 hours, added ice to item. Corrective Action Taken

Basic - Accumulation of lime scale on the inside of the dishmachine. Heavy lime buildup in dishmachine. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed at cups at server area.

Basic - Hole in or other damage to wall. Wall with damage to right of double door reach in freezer with damage. Ceiling with dust buildup in kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed queso reheating since 10am per person in charge at 73- 107F is 1:30pm at time of inspection.

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Commercially processed queso reheating since 10am per person in charge at 73- 107F is 1:30pm at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on line with staining. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. From front hand wash sink by register, person in charge fixed during inspection. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Lime buildup in dishmachine. Repeat Violation

Basic - Soiled dry wiping cloth in use. Dirty towel in use at hot holding line soiled with sauce.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef stored over ready to eat potato salad. In large double door stand up cooler raw bacon stored over cut lettuce. Person in charge moved to appropriate location. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Staining on cutting board at salad make top.

Basic - Accumulation of lime scale on the inside of the dishmachine. Heavy lime buildup in dishmachine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station with wet nesting. Repeat Violation

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floor under tall double reach in cooler with debris buildup. Wall behind dishmachine with debris buildup.

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. Sour cream at server pick up reach-in cooler, no time tracked. Operator added to time tracking board on cook line. Item placed out at 11am. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. At server station in dining room, plastic cups have wet nesting. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers on cook line has grease build up.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream (46°F - Cold Holding) in 2 glass door reach in cooler in storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (46°F - Cold Holding) in 2 door glass reach in cooler in storage area. Person in charge stated sour cream was placed in cooler yesterday

Basic - Covered waste receptacle not provided in women's bathroom. No covered trash receptacle in unisex employee restroom

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in wait station wet nesting

Basic - Single-service articles not stored inverted or protected from contamination. Soufflé cup lids near make table not inverted. Person in charge inverted lids Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Egg rolls thawing at room temperature in kitchen. Cook moved egg rolls to reach in cooler Corrected On-Site