Wings Plus

87 W Prospect Rd, Oakland Park, FL 33309 · Permanent Food Service · License 1611327

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Aug 20, 2026

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · fixed on the spot · 4 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 complaint inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 basic (1 repeat)
-10
Safety score90

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Aug202026

Complaint inspection

5 violations found

First visitAug 20, 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.
5 violations found:
- 2 High priority
- 3 Basic
What the inspector cited
High priority2
- 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.
  Raw shrimp over cooked cauliflower in reach in freezer. Items not in original packaging. Operator reorganized
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed in ware washing area with hose attached. Discussed with operator
Basic3
- Code 14, Food-contact surfaces designed and maintained: Ware washing area shelves with rust that has pitted the surface.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Front counter sanitizer bucket tested at 0ppm quaternary. Employee remade and res tested at 400ppm
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed at raw chicken reach in cooler on cook line
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul202026A90Routine inspection6 violations, 1 high priority No follow-up needed

First visitJul 20, 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.
6 violations found:
- 1 High priority
- 1 Intermediate
- 4 Basic
What 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.
  Cooked chicken wings being held at room temperature for approximately 45 minutes not time marked. Chicken wings temperature at 70°F-110°F. Verified written procedure and operator time marked.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Ice chute soiled at beverage station
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of fries stored on floor on cook line. Operator moved bags to shelf for slacking
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in sanitizer between uses.
  Knives stored in sanitizer bucket of 400ppm quaternary. Operator removed and air dried. Discussed with operator
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Operator moved to sanitizer buckets
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed at 1 door stainless on cook line
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.