Tender&Wing Express
934 Dixon Blvd, Cocoa, FL 32922 · Permanent Food Service · License 1506567
What drove the grade
No paper towels or mechanical hand drying device provided at handwash sink.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection4 intermediate (1 fixed on the spot, 1 repeat), 2 basic (1 repeat)-15
- Safety score85
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 visitOct 30, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
No date marking for coleslaw that was prepared yesterday 10/29.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink next 3 compartment sink had items in the sink. Operator removed items
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Hand wash sink next to 3 compartment sink, both outside public male and female bathroom
Repeat violation
Basic2
Code 32, Restrooms: Self-closing device on bathroom door disconnected/broken.
Outside male public bathroom
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
By drive though area
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.