DICKS WINGS OF CALLAHAN

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in drain by dish washer. 1 live roach on floor by drain near dish washer. 1 live roach behind reach in cooler on prep line. Operator killed and cleaned all live roaches. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Dead roaches on premises. Observed 1 dead roach behind prep table on prep line 1 dead roach behind reach in cooler on cook line. Operator cleaned up all dead roaches. Corrective Action Taken Warning

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Exterior Mop sink water leaking through mop sink drain and onto the ground. At time of inspection only clean water observed running into sink.Warning Warning

High Priority - Live, small flying insects found 1 small flying insect on kitchen area.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator thawed 4 packs of Mahi and left it in its original vacuum sealed packaging , the instructions state to remove product from package upon thawing it. Product still sealed in packaging fully thawed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp on counter in kitchen at 50F per operator left out after last order, manager placed bucket of shrimp in reach in cooler. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar area 3 compartment sink above concentration range for quaternary solutions. Drained sink and reset. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need quaternary test sink for 3 compartment sink behind bar.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw was prepared on site but not date marked employee stated that it was prepared on 09/20/25. Operator date marked container. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 2 employees had screen shot photo copies of training certifications.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice deflector on ice machine in bar area has mold like substance on it.

Basic - Bowl or other container with no handle used to dispense food. No handle scoop laying in tartar sauce bin under prep table in kitchen area. Manager removed scoop Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles in kitchen area not smooth or easily cleanable. Dust build up.

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. Operator thawed 4 packs of Mahi and left it in its original vacuum sealed packaging , the instructions state to remove product from package upon thawing it. Product still sealed in packaging fully thawed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above food prep area in kitchen. Manager through away the item. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on clean dishes on dish rack by dish washer

Basic - Equipment in poor repair. Torn gasket on reach in cooler in kitchen area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook like with build up of cheese Debris on rotating plate.

Basic - No copy of latest inspection report available. No copy of last inspection report available.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of multiple reach in coolers in kitchen and bar area.

Basic - Utensils in poor condition. Melted spatulas handles in use on cook line.

Basic - Water leaking from pipe and/or faucet/handle Mope sink faucet leaking. Hand wash sink by prep table in kitchen leaking from faucet.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer by fryers on cook line, raw fish and shrimp stored over opened bag of ready to eat french fries. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On prep table next to fryers, pans of raw chicken stored over ready to eat flour. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. One (1) live roach observed crawling under beer bottle reach in cooler in bar. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on cook line is soiled. Red cutting board on rack near dish area is soiled. Interior of beer keg cooler in bar. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar area. Towels provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand washing sink in dish area. Soap provided. Corrected On-Site

Basic - Bathroom facility in disrepair. Men's room urinal is in disrepair. Manager states repair company coming today to repair. Corrective Action Taken Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored by ice machine in bar. Bucket inverted. Corrected On-Site

Basic - Equipment in poor repair. Reach in freezer in bar by kitchen entrance is cracked. Bottom of reach in cooler for kegs in bar is cracked/rusted.

Basic - Floors not maintained smooth and durable. Floor in kitchen on cook line is cracked. Floor tiles under beer bottle reach in cooler in bar area are cracked. Repeat Violation

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor drain in dish area is soiled. Floor in bar area is soiled including under/around beer bottle reach in cooler, ice machine. Floor under game equipment in dining area is soiled. Wall under dish machine in kitchen is soiled. Ceiling vents/tiles in kitchen are soiled. Warning

Basic - Hole in or other damage to wall. Wall behind beer bottle reach in cooler is damaged.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves and racks in kitchen are soiled. Sides of cooking equipment in kitchen are soiled. Black utility cart by dish machine is soiled. Cabinets below pass through window in bar are soiled. Booths in dining room are soiled. Interior of green cabinets below drink dispenser in bar are soiled. Silver railings for front windows are soiled. Sides of ice machine in bar are soiled. Manager began cleaning cabinets in bar. Corrective Action Taken Warning

Basic - Ripped/worn tin foil used as shelf cover. Multiple shelves on cook line.

Basic - Single-service articles improperly stored. Single use soda holders on floor in bar. Holders moved and stored correctly. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in outside walk in cooler. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Two manager certifications presented as proof are expired. No other proof could be provided. Warning - From follow-up inspection 2024-09-17: No certified food manager for establishment. Time Extended

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. Dishmachine tested 0ppm chlorine sanitizer. Machine primed and retested - 50ppm. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher working with soiled dishes and immediately handling clean baskets/plates. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly observed in kitchen.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Gray trash container used as container for bulk sugar in bar. Contents emptied into food grade container. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by fryers, bags of raw shrimp over opened bags of ready to eat french fries. In reach in freezer near exit door, raw fish stored over opened bags of ready to eat french fries. Items moved and stored correctly. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Two (2) live roaches observed in bar. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, cut tomatoes 46F. Tomatoes placed into service approximately 7 hours prior. Tomatoes discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, cut tomatoes 46F. Tomatoes placed into service approximately 7 hours prior. Tomatoes discarded. See stop sale.

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Bartender working with clean glassware and exposed food.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Two manager certifications presented as proof are expired. No other proof could be provided. Warning

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. New employee working today has no proof. Inspector emailed Food Employee Reporting Agreement. Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple food handler certificates are photocopies.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cook line.

Basic - Dead roaches on premises. Three (3) dead roaches observed in establishment: two on floor in bar and one under pinball machine in dining area. All dead roaches discarded. Warning

Basic - Duct tape used to repair nonfood-contact surface. Duct tape on spray hose in dish area.

Basic - Floors not maintained smooth and durable. Floor throughout kitchen area.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment in kitchen. Floor under dish machine. Floor under bar top. Walls behind equipment in kitchen. Walls in dish area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in bar (white).

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in men's restroom in dining area. Inspector emailed sign. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bread rack on cook line.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line. Bar keg cooler in bar. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Outside walk in cooler floor.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22 Warning

Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle with blue substance inside Warning

Basic - Employee with no hair restraint while engaging in food preparation. One cook, hat provided Corrected On-Site Warning

Basic - Equipment in poor repair. Gaskets torn on 2 door freezer Warning

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. 2 door freezer in kitchen Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Drinking on line no hand wash Warning

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. Portioned baked beans Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Warning

Intermediate - Handwash sink not accessible for employee use at all times. Green container stored in hand sink near dish area, moved Corrected On-Site Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on line near cooler,added Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Cup in pickles in flip top cooler on line and in red sauce on line, discarded Corrected On-Site Warning

Basic - Employee drinking in a food preparation or other restricted area. Cook on line drinking from can of energy drink Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line, hat provided Corrected On-Site Warning

Basic - Equipment in poor repair. Fryer basket with Broken wires Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 57° raw chicken 55° raw chicken strips 56° potato salad 45° baked beans 46° In walk in cooler ambient 70° unit frozen on lines at of inspection. All foods moved to working cooler, manager states she's been monitoring temperatures Corrective Action Taken - From follow-up inspection 2021-07-06: No TCS FOODS STORED at time of call back. Establishment has to have cooler maintained at 41° or below before stocking walk in cooler with any TCS FOODS meat,dairy,or cut leafy greens. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two kitchen cooks - From follow-up inspection 2021-07-06: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. White shelving in Reach in coolers in kitchen - From follow-up inspection 2021-07-06: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. 3 door reach in cooler with standing water at bottom of cooler - From follow-up inspection 2021-07-06: Time Extended

High Priority - Container of medicine improperly stored. Pill bottle Stored in pan with small cups over cooler. Moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 57° raw chicken 55° raw chicken strips 56° potato salad 45° baked beans 46° In walk in cooler ambient 70° unit frozen on lines at of inspection. All foods moved to working cooler, manager states she's been monitoring temperatures Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chilli from previous day, 145° employee states has been on for 2 hours, place$ on stove top to reheat to 165° Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in kitchen near can opener prep table, provided Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two kitchen cooks

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on Tiles throughout kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on cutting board of 3 door cooler, moved Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. White shelving in Reach in coolers in kitchen

Basic - Standing water in bottom of reach-in-cooler. 3 door reach in cooler with standing water at bottom of cooler