America's Best Wings
4838 Highway Ave, Jacksonville, FL 32254 · Permanent Food Service · License 2613927
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed multiple food items at temperatures of 117-131°F stored in steam table by secondary expo window. Person in charge stated food items were cooked and prepared earlier in day and placed in steam table 1.5 hours prior with no cooling in between. Food items were placed in oven for reheating. Mac and cheese, cooked greens, curry chicken (117-131°F - Hot Holding)
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed quaternary ammonium solution in three compartment sink testing at 500+ppm. Person in charge drained some solution and added water. Solution now testing at 200ppm.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed two bottled juices, Irish moss and sorrel, prepared on site with no date markings stored in reach in cooler on front line. Person in charge stated juices were prepared within past 3 days.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no certified food manager present with 4+ employees engaging in food preparation. Person in charge stated they are scheduled for certified food manager exam in coming weeks.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed unlabeled container of white powdery substance stored on wire rack near rear exit of prep kitchen.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed cardboard lining food-contact shelves on bottom shelf of prep table near ovens.
Cutting board has cut marks and is no longer cleanable.
Observed cutting board with grooves and no longer smooth and easily cleanable stored on bottom shelf of prep table near smokers.
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.