Wings Plus
1235 University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1614096
What drove the grade
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 and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection1 high priority (fixed on the spot), 5 basic (3 repeats)-11
- Administrative complaint on Nov 5Counts in full until a follow-up finds the problems fixed-20
- Safety score69
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 visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: 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 and the time removed from temperature control cannot be determined.
Observed no time marked on cooked chicken wings held using time as a public health control. Per operator, chicken transfer from cooler 30 minutes before the inspection. Operator correctly time marked.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed containers with food items stored on walk in cooler floor.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
-Observed accumulation of black substances buildup inside ice machine.
Repeat violationAdministrative complaint
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Observed accumulation of black mold like substances buildup on air curtains at walk in cooler. -Observed accumulation of grease buildup on cooking equipment at cookline. -Observed accumulation of old food residue buildup on can opener holster.
Repeat violationAdministrative complaint
Buildup of food debris/soil residue on equipment door handles.
-Observed accumulation of soiled residue buildup on microwave.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Operator secured by using chain to keep in place.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.