WINGHOUSE BAR + GRILL

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer opened box with raw beef stored above opened box of corn and pretzels, Manager stored properly Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, hot dogs date marked 5/27/25.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese 52F, cheese 50F, chicken dip 52F, cut tomatoes 62F, 61F and 61Fm cut lettuce 66Fm spinach dip 57F, rice 63F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (all overnight products), Mac and cheese 52F, cheese 50F, chicken dip 52F, cut tomatoes 62F, 61F and 61Fm cut lettuce 66Fm spinach dip 57F, rice 63F. Repeat Violation Admin Complaint

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. For one female employee on site.

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. For chicken wings.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line with ambient temperature of 68F. Warning

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled. Reach-in cooler gaskets heavily soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler heavily soiled.

Basic - Single-service articles not stored inverted or protected from contamination. At the prep area

Basic - Standing water in bottom of reach-in-cooler. Reach-in coolers at the cook line

Basic - Stored food not covered. In walk-in cooler, ribs not covered

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Beer cooler walls soiled.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (71F - Cold Holding); beef (51,54,61F - Cold Holding) items in low boy under grill, items were just placed in cooler 1 hour prior to inspection and cooler had been turned off, ice was added onto food items. spinach dip (47F - Cold Holding) lettuce (54F - Cold Holding); coleslaw (55F - Cold Holding); cheeses (59-61F - Cold Holding) items in reach in cooler overnight cooler thermometer reads 55F, see stop sale. Warning - From follow-up inspection 2025-05-13: Reach in cooler in cooks line: tomatoes 52, spinach dip 51, cheese 47, blue cheese 55. Admin Complaint

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. 0ppm, operator primed line and retested at 100ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. spinach dip (47F - Cold Holding) lettuce (54F - Cold Holding); coleslaw (55F - Cold Holding); cheeses (59-61F - Cold Holding) items in reach in cooler overnight cooler thermometer reads 55F, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (71F - Cold Holding); beef (51,54,61F - Cold Holding) items in low boy under grill, items were just placed in cooler 1 hour prior to inspection and cooler had been turned off, ice was added onto food items. spinach dip (47F - Cold Holding) lettuce (54F - Cold Holding); coleslaw (55F - Cold Holding); cheeses (59-61F - Cold Holding) items in reach in cooler overnight cooler thermometer reads 55F, see stop sale. 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. Cheesecake opened a few days ago, no date. Operator dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line and in prep area. Interior top of flip top reach in cooler on cooks line. Shelf inside raw chicken reach in cooler on cooks line. Repeat Violation

Intermediate - No soap provided at handwash sink. In women's restroom, operator placed soap at sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Buffalo dip dated 4/27 in walk in cooler, operator stated it was prepped then frozen then was pulled yesterday with no new date mark. Operator dated correctly. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cooks line. Air vent soiled on ceiling in dish area. Light on ceiling in walk in cooler is soiled.

Basic - Floor tiles missing and/or in disrepair. On cooks line near fryers the tile is cracked and some is missing causing water to be standing on floor.

Basic - Food storage container/container lid cracked or broken. Large chip bin is cracked on cooks line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers. Fan guard in walk in cooler. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced tomatoes stored in walk-in cooler dated 7/17. Manager stated tomatoes were sliced on 7/24.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef then changed gloves and proceeded to handle clean plates without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose side of splitter in mop sink. Faucet on side of building across from dumpsters. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stored in prep area. Ice bin for kitchen ice machine. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bottles of window cleaner in chemical storage room next to back door.

Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.

Basic - Drain cover(s) missing. Drain in mop sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on kitchen prep table. Manager removed backpack from table. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Plastic container stored in dish area. Repeat Violation

Basic - Hole in or other damage to wall. Wall tiles missing in mop sink area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line grill. Manager removed tongs during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill and fryers greasy. Fan covers in walk-in coolers. Area around soda nozzles in bar area. Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Men's restroom.

Basic - Open dumpster lid. Dumpster on side of building. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops in mop sink area.

Basic - Worn, torn and/or soiled floors/carpeting. Floor in room with soda boxes.