The Wrap Shack
6915 SE 221st St, Hawthorne, FL 32640 · Permanent Food Service · License 1103564
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 intermediate, 10 basic (2 repeats)-27
- Safety score73
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 24, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In cook line two door reach in cooler, raw ground beef over raw shrimp.
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee on cook line utilizing bare hand contact to add cut lettuce to container in reach in cooler.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two live flying insects, one by soda dispenser and one on cook line by reach in coolers.
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer solution (Quaternary 500+ppm) at front counter turned strip bright blue. Employee removed sanitation bucket to correct.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener has food debris build up along top weighted portion around blade. Bulk ice bin has build up of mold like substance along interior deflector plate.
Basic10
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee drink and food on prep table opposite fryer and breading station.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Flip top reach in cooler on cook line has separated door gaskets, reach in freezer on cook line has torn door gaskets.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth on prep table by hand wash sink and on flip top reach in cooler cutting board.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Flip top reach in cooler on cook line, low two door cooler on cook line, reach in chest freezer on good like all have soiled door gaskets, mold like substance build up. Cook line hood filters have burned grease debris build up.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Metal mixing bowls on top of freezer in back prep room not stored inverted or covered for protection.
Code 25, Single-service items: Single-service articles improperly stored.
In dry storage shed, boxes of single service carry out containers stored on the floor.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Pooling water build up in slotted bottom of produce reach in cooler.
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Window at end of cook line left open and two live flies observed.
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Fly sticky tape hung over prep table with can opener attached.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling vent in back prep area with accumulation of dust on vent and surrounding tile.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
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