Wings & More
2525 W Davie Blvd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1611909
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 14 complaint inspection9 high priority (fixed before it reopened Oct 15), 2 intermediate (fixed before it reopened Oct 15, 1 repeat), 4 basic-36
- Emergency closure on Oct 14, reopened Oct 15Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score44
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 5 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 15, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 14, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed inside walk in cooler held overnight coleslaw (49°F - Cold Holding); cooked ribs (50°F - Cold Holding); turkey (48°F); fries (55°F - Cold Holding); sliced cheese (48°F - Cold Holding); blue cheese (53°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed inside walk in cooler held overnight coleslaw (49°F - Cold Holding); cooked ribs (50°F - Cold Holding); turkey (48°F); fries (55°F - Cold Holding); sliced cheese (48°F - Cold Holding); blue cheese (53°F - Cold Holding) See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed hot holding and no temperature control at fry station fried chicken(110°F - Hot Holding). Per Operator held over two hours. Instructed to reheat to 165f
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed in white chest freezer an opened box of raw shrimp stored over an open commercially package of mozzarella sticks. Operator reorganized.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Observed on cook line a pan of utensil stored in 84°F water. Discussed proper water temp. Operator replaced water and heated water to 145f.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed employee place dirty dishes in triple sink then proceeded to prepare beverages for dine in guest without washing hands. Discussed proper handwashing.employee washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed inside white chest freezer churros inside a thank you bag making direct contact. Discussed proper storage.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed at the front counter beer and soda station , 15 small flies landing on the drink nozzles. 10 small flies on wall near drink station. 5 small flies on the ice scoop inside ice bin.
Roach activity present as evidenced by live roaches found.
Observed in kitchen on prep line bottom shelving 4 live roaches crawling behind the steam table.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed mold like substance on can opener on prep table in back kitchen area. Operator place can opener in triple sink to wash.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed near triple sink a clear chemical in an unlabeled spray bottle. Operator labeled bleach.
Fixed on the spot
Basic4
Code 12, Handwashing and hygienic practices: Employee drinking from a water bottle in kitchen food preparation or other restricted area.
Employee discarded drink.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed ice machine near drink station with accumulation of mold like substance.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed at front counter Togo area, 1 dead roach behind the storage unit in kitchen. 3 dead roaches on the Togo shelf with condiments bags in kitchen Operator removed dead roaches.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
Objectionable odor in back area of dining room near restrooms.
Earlier inspections 2
C79Complaint inspection10 violations, 2 high priority No follow-up needed
- First visitSep 23, 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.
10 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, other than whole meat roast, hot held at less than 135°F.
Fries Station- Cooked fries (98-105°F - Hot Holding). Per cook food item in unit less than an hour. Observed pan stored on prep table without temperature control. Cook reheated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee begins works put on gloves but failed to washed hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener and can opener blate soiled.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 08, Food protection and cross-contamination: Container of cut celery stored on floor in walk in Cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in Single door reach-in freezer in cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1) Shelves throughout kitchen soiled with grease and food debris. 2) Front and back of fryers soiled with grease.and food debris.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Repeat violation
A91Routine inspection5 violations · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 14, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed same
More time given
- First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 51, Other sanitary and safe operation: No plans submitted and approved - Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011.
Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
1. Single service forks stored with prongs up behind host stand. Operator stored properly.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
1. Employees hat and bag stored on top of container sauce cups for customers usage. Operator stored properly.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.