Wings Express
6941 Taft St, Hollywood, FL 33024 · Permanent Food Service · License 1625112
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 Aug 24 routine inspection3 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 5 basic (1 repeat)-26
- Administrative complaint on Aug 24Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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 visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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 .
Cooked chicken wings, held on Time as a Public Health Control without time marking. Per operator , food prepared and held for approximately 2 hours. Manager time marked food.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Cases of uncooked chicken nuggets stored over cases of fries in walk in freezer. Manager moved raw chicken to bottom shelf.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottle of vitamins stored on shelf over prep table on cook line. Employee removed vitamins from cook line.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Second handwashing sink in kitchen blocked with cooler and bakers rack. Manager removed items from in front of sink.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at second handwashing in kitchen.
No soap provided at handwash sink.
No soap provided at second handwashing sink in kitchen.
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Container of raw chicken stored uncovered in walk in cooler. Manager covered food.
Repeat violation
Food stored on floor.
Bucket of sesame seeds stored on floor near to cook line in kitchen. Manager removed food from floor.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee drinking from open soda can on cook line, over container of cooked chicken wings. Educated employee on drinking and eating on cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Open can of soda stored in bottom of reach in cooler., next to food for establishment. Employee removed soda from cooler.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Under prep table and utility table soiled with food debris and grease. Employee started cleaning tables.
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.
- 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.