Wings & More

4611 NW 31 Ave, Tamarac, FL 33309 · Permanent Food Service · License 1612343

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Aug 18, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 18 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
5 high priority (2 fixed by the Aug 18 follow-up, 3 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 3 basic
-27
Safety score73

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

Inspection history

1 inspection · 2 visits

Aug172026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitAug 18, 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:
- 1 Intermediate
What was still cited
Intermediate1
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Next unannounced
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 5 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority5
- 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. sliced cheese (72°F - Cold Holding) being held in cook line flip top for approximately 3.5 hours. Unknown time out of temperature. cheese (50°F-52°F); homemade blue cheese (52°F) Items being held in walk in cooler. Unknown time out of temperature.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. sliced cheese (72°F - Cold Holding) being held in cook line flip top for approximately 3.5 hours.
  Unknown time out of temperature. cheese (50°F-52°F); homemade blue cheese (52°F) Items being held in walk in cooler. Unknown time out of temperature. See Stop Sale
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked chicken wings (90°F - Hot Holding) being held at room temperature for service.
  Operator states chicken wings were cooked less than 1 hour ago. Operator moved to reach in freezer to quick chill
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee enter kitchen from dining room after eating then proceed to handle fry baskets without washing hands. Instructed employee to wash hands
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Cooked chicken wings held in direct contact in cardboard box on cook line. Operator moved to food grade container
  Fixed on the spot
Intermediate3
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Operator unable to provide at time of inspection
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
  Clear container used for food broken and cracked
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at restroom hand wash sinks. Operator refilled
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Raw burgers stored uncovered in cook line chest freezer. Operator wrapped burgers
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed at cook line flip top
- 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.
  Observed on prep table in kitchen. Operator relocated to secure area
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.