WINGSTOP

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in upright reach in cooler raw chicken wing raw chicken wings (50F - Cooling). Person in charge stated they were placed in the reach in cooler at 1 am on 1/7/26 after thawing in a water bath.. Person in charge voluntarily discarded.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. observed in upright reach in cooler raw chicken wing raw chicken wings (50F - Cooling). Person in charge stated they were placed in the reach in cooler at 1 am on 1/7/26 after thawing in a water bath.. Person in charge voluntarily discarded.

Basic - Observed very slow draining water in handwash sink next to sauce station.

Intermediate - Handwash sink used for purposes other than handwashing.observed chemical bottles on each side of hand washing sink and Bluetooth speaker on sink. Person in charge removed all.

Basic - Employee with no hair restraint while engaging in food preparation.employee put on hair protection and washed hands. Corrected On-Site

Basic - Backflow device not located for convenient service or maintenance access on mop sink.

Basic - Employee eating in a food preparation in main kitchen area. Employee removed himself from the area. Corrected On-Site

Basic - Floor area covered with standing water by 3 compartment sink. Person in charge mopped area. Corrected On-Site

Basic - Ice buildup in walk-in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Will reinspect next un announced inspection

Basic - Garbage on the ground and/or pad around dumpster in South End of parking lot.

Basic - Ice buildup in walk-in freezer in back kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Backflow device not located for convenient service or maintenance access on mop sink in back kitchen area.

Basic - Ice buildup in walk-in freezer in back kitchen area.

Basic - Carbon dioxide tanks not adequately secured. Observed Carbon Dioxide not adequately secured by 3 bay compartment sink. Person in charge secured CO2 tank. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line raw chicken shelves in Walk in cooler across from 3 bay compartment sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor area by 3 bay compartment sink and interior of Walk in cooler covered with standing water.

Basic - Outer opening not protected with self-closing door on east end of the building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed old labels on clean pans on dish rack.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon Dioxide not adequately secured by 3 bay compartment sink. Person in charge secured CO2 tank. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line raw chicken shelves in Walk in cooler.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple rings and bracelet's on employee preparing food. Educated Person in charge on wearing jewelry while doing food preparation.

Basic - No copy of latest inspection report available.

Basic - Outer openings not protected with self-closing doors. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation