Dick's Wings & Grill
2434 Mayport Rd, Atlantic Beach, FL 32233 · Permanent Food Service · License 2615144
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection1 high priority (fixed on the spot), 4 basic-7
- Safety score93
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 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut tomato, cut lettuce , 44-45° . Placed about 3 hrs ago. Moved by manager to cooler
Fixed on the spot
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Grease buildup on sides of fryer equipment. Soiled Counters and shelves at kitchen
Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Leak at Three compartment sink faucet handle.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Grease buildup on floor behind cookline equipment.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.