Hurricane Grill & Wings

12547 Bartram Park Blvd Ste 205, Jacksonville, FL 32258 · Permanent Food Service · License 2615305

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Aug 24, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 24 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 21 routine inspection
7 high priority (2 fixed by the Aug 24 follow-up, 5 fixed on the spot, 1 repeat), 2 intermediate, 4 basic (1 repeat)
-34
Administrative complaint on Aug 21, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score54

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

Inspection history

1 inspection · 2 visits

Aug212026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitAug 24, 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 visitAug 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 7 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Tuna, mahi, salmon thawed in sealed Rop packaging in reach in coolers with instructions to removed from packaging prior to thawing.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cut lettuce on fliptop doubled panned in plastic at 48°F. Person in charge removed from double pan. Discussed holding on time.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Wings on line at 84-94°F in baskets. Discussed holding on time. Will hold on remaining time today.
  Fixed on the spotRepeat violationAdministrative complaint
  Cooked poultry not reaching a minimum internal temperature of 165°F.
  Largest chicken tender in batch with cooking completed per employee at 146°F. Added back to fryer at Retemped at 169°F.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk in cooler raw shell eggs stored over cases of ready to eat chili. Person in charge moved to appropriate location.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Observed employee handle raw shrimp with gloved hands, then handle seasoning containers without removing gloves and washing hands. Manager intervened.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed five flying insects in back kitchen near dishware/ dry storage area. Observed approximately five flying insects at main bar near covered garnish station. Observed three flying insects near soda Bibb at server area in dining room.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand wash sink inaccessible on far right cookline due to drains large amount of wastewater onto floor when in use.
  Soap dispenser at handwash sink not working/unable to dispense soap.
  Soap dispenser at far right cookline hand wash sink not functioning.
Basic4
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Tuna, mahi, salmon thawed in sealed Rop packaging in reach in coolers with instructions to removed from packaging prior to thawing.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice accumulation in walk in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soda plates at soda dispenser with mold like substance accumulation.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floors walls, and/or ceilings soiled/has accumulation of debris.
  Observed grease on floor behind fryers. Observed dust accumulation on vents in kitchen. Observed standing water at ice machine floor.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.