Island Wing Grill and Bar

4409 Southside Boulevard, Jacksonville, FL 32216 · Permanent Food Service · License 2612516

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 22 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
5 high priority (1 fixed by the Sep 22 follow-up, 4 fixed on the spot, 1 repeat), 6 intermediate (2 fixed on the spot), 12 basic (4 repeats); basic violations cost 12 at most
-45
Safety score55

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

Inspection history

1 inspection · 2 visits

Sep172026

Routine inspection

23 violations found · Inspector came back once

Follow-up visitSep 22, 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 visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
- 5 High priority
- 6 Intermediate
- 12 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.
  Sour cream, milk
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Tuna salad made on 9/12 states to discard on 9/26, it's machine labeled, employee wrote down another label
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  49-51f ranch and blue cheese made here, tuna salad, cooked pepper, milk, sour cream, some relocated, some stop sale, manager discarded them
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Uncooked shrimp is portioned bag on shelf above cheese curds in reach in freezer by cook line, manager rearranged
  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.
  Employee grabbed raw hamburger then grabbed bread to place on grill, explained to her and she discarded bread and washed hands
  Fixed on the spot
Intermediate6
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  For two employees that don't have certifications
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed one
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Greenish build up around nozzles
- Code 27, Water source: Water pressure lacking at fixtures that require the use of water.
  On both sides in hand sink at server area
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  By cook line, manager didn't know, he trashed it
  Fixed on the spot
- Code 53, Manager certification and employee training: 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. One employee here for 3 years couldn't find it and the other employee for a year
Basic12
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In upright cooler at server area, no thermometer
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on prep table, employee moved it to bottom shelf
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
  Employee has half ponytail, she grabbed bread for sandwich, she got a full pony tail now, server scooping fries without hair restraint, explained to him
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  On sauce, upright cooler, server area manager removed it
  Fixed on the spot
  Food storage container/container lid cracked or broken.
  Container for cut tomatoes is cracked in prep cooler at cook line, employee removed it
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  A couple on sauce on warmer,
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  On sprayer at triple sink
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand sink by dish machine, emailed one
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Employee restroom
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vents with dust build up
  Repeat violation
- 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.
  Purse on prep table, employee moved it
  Fixed on the spotRepeat violation
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Could not find it
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.