Dick's Wings & Grill

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Labeling, date marking and consumer advisory
  • Intermediate: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened package of hotdogs opened more than 24 hours ago not date marked.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed wic #2-cut cabbage (51°F - Cold Holding). Operator stated walk-in-cooler may not have been fully closed when last person was in there. Operator removed cut cabbage and placed in other walk-in-cooler to chill. Also, hot dogs (46°F - Cold Holding) in bottom of reach-in cooler across from grill. Cook stated they try to keep them in the cooler but may have been pulled out during lunch.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed cup/ bowl without handle used to dispense coleslaw. Employee removed cup/ bowl from coleslaw.
• Wiping cloths and linens
  • Basic: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed two buckets with sanitizer solution improperly stored. One stored on top of flip top reach-in chicken cooler and one stored next to bread shelf. Employee removed both buckets of sanitizer to properly store.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed holster for soda gun at bar, blade of can opener hanging on storage shelf across from dishwasher, deflector plate in large ice machine soiled with residue. Also, cutting board on flip top reach-in coolers stained, large fry basket has accumulation of food debris..
  • Basic: Reach-in cooler/ walk-in-cooler interior/shelves have accumulation of soil residues. Observed multiple shelves in walk-in-cooler soiled with accumulation of debris.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on walk-in-cooler soiled with black substance. Also, exterior of reach in freezer and soap dispenser near back door on cook line, exterior of sugar container in service area, soiled with residue. Also, multiple filters above grill and fryers soiled with residue.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked cups on storage shelf next to soda dispenser and in bar area unable to properly air dry
• Single-service items
  • Basic: Single-service articles improperly stored. Observed box with single service paper towels stored on floor in hall leading to employee restroom.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Observed multiple floor tiles on cook line, floor near back door and floor by produce walk-in-cooler chipped/ cracked/ in disrepair.
  • Basic: Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor near triple sink and near employee restroom.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Observed spray bottles of cleaners stored next to sno cone syrups in bar area. Also, containers of soap stored next to single use containers and deli paper on top shelf in dry food storage area. Operator properly stored chemicals in both areas..

The inspector came back and found the problems fixed.

• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. At callback no change to cutting board.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At callback no change. Multiple shelves and exterior of reach in freezer on cook line soiled.
• Floors, walls, ceilings and ventilation
  • Basic: Floors walls, and/or ceilings soiled/has accumulation of debris. At callback wall near hand wash sink next to triple sink soiled.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Several items listed have been addressed. Cutting boards still with staining.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Establishment has made improvements, needs more time to address several areas.
• Floors, walls, ceilings and ventilation
  • Basic: Floors walls, and/or ceilings soiled/has accumulation of debris.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Establishment has made improvements, needs more time to address.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Establishment has made improvements, needs more time to address.
• Sewage and wastewater disposal
  • High priority: Wastewater on ground of establishment. When dishmachine is in use ledge in drain causing wastewater to deflect onto ground. Drain not large enough to accommodate both pipes from spray hose and dishmachine without deflecting wastewater onto the ground. Person in charge began trying to repair. Sink at triple sink area has been repaired, no longer draining wastewater onto the ground.
  • Basic: Grease recycling container overflowing onto ground. Grease buckets have been removed. Grease still observed on ground outside back door. Person in charge has purchased absorbent material to clean, not yet cleaned. Began cleaning at callback.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed two flying insects at drain area by dishmachine. Observed one flying insect at server area. Observed one flying insect at bar area.
• Floors, walls, ceilings and ventilation
  • Basic: Floors walls, and/or ceilings soiled/has accumulation of debris. Establishment has made improvements, needs more time to address.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food properly thawed
  • Basic: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Frozen fries slacking at cookline in bowl. Person in charge states have been out for 1 hour, moved to reach in freezer.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed cases of raw beef patties stored over containers of cut lettuce and blue cheese in walk in cooler. Also, raw shell eggs over bagged mushrooms in walk in cooler. Person in charge moved to appropriate location.
  • Basic: Uncovered food stored near sink exposed to splash. Observed breading table pushed against sink with no separation with unlidded water and breading. Person in charge began separating and covering.
• Handwashing and hygienic practices
  • High priority: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloved hands handle mop, then return to cookline to handle fryers without removing gloves and washing hands. Person in charge removed gloves and washed hands.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Make line cutting boards with staining. Fryer baskets in use and stored at prep table with heavy food debris accumulation. Interior of reach in coolers with food debris. Interior of microwave with food debris.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with heavy grease accumulation. Side of griddle with grease accumulated. Exterior of squeeze bottles, bulk dry food containers with debris accumulated. White wire shelving in kitchen at dishpit, storage above prep areas with grease accumulated. Exterior of dish racks with debris accumulated. Fan in first walk in cooler with dust accumulated. Exterior of double silver door reach in freezer with mold accumulated.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at server area.
• Sewage and wastewater disposal
  • High priority: Wastewater on ground of establishment. Observed wastewater draining directly onto the ground from hand wash sink on far left side of cookline when in use. Pooled wastewater observed on floor. Person in charge cleaned during inspection. Also, observed standing accumulated grease/ wastewater on ground under dishmachine with no active leak or backup from floor drain. Objectionable odor and vermin present.
  • Basic: Grease recycling container overflowing onto ground. Observed four buckets of grease outside back door of establishment with evidence that they have overflowed onto ground across back lot and into storm drain. Observed flying insects around and landing on grease buckets.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from hand wash sink by bag in box soda storage.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed approximately 20 flying insects around triple sink and dishmachine drain area. Observed five flying insects around the bag in box soda storage area of the kitchen. Observed three flying insects in main kitchen area near breading station and landing on exterior edge of breading pans. Observed two flying insects in bar area.
  • Basic: Outer openings not protected with self-closing doors. Self closer missing from back door with flying insects present in establishment.
• Floors, walls, ceilings and ventilation
  • Basic: Floors walls, and/or ceilings soiled/has accumulation of debris. Floors and floor drains in kitchen heavily soiled, especially at cookline, near bag in box soda storage, at triple sink and dishpit area. Floors also have debris buildup in bar. Grease accumulated on wall at ice machine, behind grill area. Ceiling and wall near breading station has flour/ debris accumulation. Floors of walk in coolers with debris accumulated. Worn at far left and far right walk in cooler. Wall at dishmachine with mold like substance accumulation.
• Manager certification and employee training
  • Intermediate: Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Several CFM certifications expired 1.2026.
  • Intermediate: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of employee training for some employees during inspection. States manager has them at home.