Wings Plus

9880 W Sample Rd, Coral Springs, FL 33065 · Permanent Food Service · License 1607797

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Aug 28, 2026

What drove the grade

Dented/rusted cans present.High priority · fixed by the Aug 28 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
4 high priority (1 fixed by the Aug 28 follow-up, 3 fixed on the spot), 1 intermediate (fixed on the spot), 3 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 · 2 visits

Aug272026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed at callback inspection same.
  More time given
Official report, on the Florida DBPR website
First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 4 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. One #10 can cheese sauce dented on can rack.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In cookline center fliptop cooler, sliced cheddar (47°F - Cold Holding); hot dogs (51°F - Cold Holding); raw chicken (46°F - Cold Holding); raw burgers (47°F - Cold Holding). Per employees none prepared or portioned today and in unit from 10:00am. All items removed to walk in cooler to rechill.
  Fixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  1) In cookline center fliptop, diced tomatoes 52°F at 1:20pm (ambient cooling from 11:00am) to 51°F at 2:05pm; sliced tomatoes 48°F at 1:20pm (ambient cooling from 11:00am) to 47°F at 2:05pm. Based on times and temperatures taken neither will reach 41°F in 4 hours. 2) In reach in cooler at end of cookline, sliced tomatoes 56°F at 1:30pm (ambient cooling from 11:00am) to 52°F at 2:05pm. Based on times and temperatures taken tomatoes will not reach 41°F in 4 hours.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Dishwasher handled clean sanitized dishes from machine without washing hands. Employee had just washed off and wiped dirty dishes before loading in machine. Discussed with manager proper procedures to translate to employee.
  Fixed on the spot
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unknown substance in spray bottle at cookline. Employee marked as sanitizer.
  Fixed on the spot
Basic3
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  In ice bin opposite cookline. Manager removed handle out of ice.
  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.
  Employee beverages on shelf by portioned sauces at expo station. Employee moved beverage away from area.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  A/C vent in front of ice machine has dust buildup.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.