A Town Wings
1116 N Main St, Gainesville, FL 32601 · Permanent Food Service · License 1103676
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 3 intermediate, 3 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed : the cooked rice on time as a public health control was not discarded at the end of the 4 hours.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed : cooked chicken hanging over the fryers, 108-129°. Placed on time for the next 2.75 hours.
Fixed on the spot
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.
Observed : the chicken in the white bus pan lacked a time stamp. The manager understood he now needed to add time mark.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. Observed : the cooked rice was not discarded at the end of the 4 hours.
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Observed : the only probe thermometer available did not have a battery to operate.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : the fanta soda nozzle was soiled.
Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Observed : manager struggled with knowing any of the Big 6 food born illnesses.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed : bulk oil in the floor at the back wall. It was placed on a shelf.
Fixed on the spot
Uncovered food stored near sink exposed to splash.
Observed : raw onions in a bag stored under the mid kitchen hand wash sink. The shelf was moved over.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed : a drink cup stored over guest to go cups. The employee drink was moved to the bottom shelf.
Fixed on the spot
Reporting only1
Code 49, Flammable materials: Flammables stored near a source of ignition.
For reporting purposes only. Observed : a cardboard box surrounding the stovepipe from the gas fired water heating device to the ceiling. The box was removed.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.