Wings N Things
150 SW 6 St, Pompano Beach, FL 33060 · Permanent Food Service · License 1607243
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 9 complaint inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 9, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Macaroni salad, potato salad and Tuna salad prepared and dated on 8/29, (11 days), stored in walk in cooler. Foods were discarded. See Stop Sale.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Macaroni salad, potato salad and Tuna salad prepared and dated on 8/29 (11 days), stored in walk in cooler. Foods were discarded. See Stop Sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Pan of raw chicken stored over pan of hot dogs in bottom of flip top cooler on cook line. Food was rearranged for proper storage.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Clean tongs stored in pan of standing water at 74°F on table at expo line. Water was discarded.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Food debris accumulated on floors throughout kitchen.
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.
- Stop sale
- An order that the food can’t be sold or served.