Wilton Wings & Pizza
1428 NE 4 Ave, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1619456
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.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection2 high priority (1 fixed on the spot), 3 basic-12
- Administrative complaint on Sep 25Counts in full until a follow-up finds the problems fixed-20
- Safety score68
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 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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.
The pizza slices on the pizza station were not time marked. The pizza was voluntarily discarded in place of applying a time stamp.
Administrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the reach in cooler, raw chicken was stored over black olives. The chicken was moved.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
In the reach in cooler, portions of mahi in vacuum packs were thawing. The portions were removed from the packaging to finish thawing.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
At the soda machine. The scoop was removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
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.