Wings N Ale
4685 N University Dr, Coral Springs, FL 33067 · Permanent Food Service · License 1612488
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 6 basic-17
- Safety score83
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 visitSep 14, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at kitchen reach in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. chicken wings (45°F - Cold Holding) not prepped or portioned today stored in walk in cooler.
Per operator, items received and held less than 2 hours ago. Operator lowered temperature on unit to chill. sliced lettuce (55°F - Cold Holding) not prepped or portioned stored on shallow bed of ice inside of kitchen flip top cooler. Per operator, item held for less than 3 hours. Operator opted to place item on time.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork bacon stored over ready to eat deli meats in kitchen reach in cooler. Operator reorganized.
Fixed on the spotRepeat violation
Basic6
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at kitchen reach in cooler.
See stop sale.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Kitchen hand sink and kitchen dry storage shelves soiled with food debris.
Buildup of food debris/soil residue on equipment door handles throughout kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Accumulation of grease/food debris on wall across kitchen area.
Floor soiled/has accumulation of debris.
Floors heavily soiled with grease/food debris throughout kitchen 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.