Wingit

9825 San Jose Blvd Ste 20, Jacksonville, FL 32257 · Permanent Food Service · License 2615980

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
4 high priority (2 fixed by the Sep 30 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (1 repeat)
-22
Safety score78

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

Inspection history

1 inspection · 2 visits

Sep22026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per OPQ item will be updated on the Non time/temperature control for safety list under new license number as all paperwork was associated with old license numbers. Person in charge made aware of new food code requirements, Haccp plan and process waiver.
  More time given
Official report, on the Florida DBPR website
First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 4 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. One can of cheese sauce with dent along the seam.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Case of chicken tenders in bottom of two door low boy in kitchen at 47-51°F. Person in charge states has been in unit overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Case of chicken tenders in bottom of two door low boy in kitchen at 47-51°F. Person in charge states has been in unit overnight. Wing sauce made with glenview farms butter blend held at ambient temperature in kitchen and in storage closet in restroom hallway at 75-81°F. Person in charge states has had item tested to render non time/temperature control for safety. Unable to provide paperwork indicating as such during inspection. Product information specifies to keep refrigerated.
- Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
  Observed pesticide emitting strip in bar area during inspection. Person in charge discarded.
  Fixed on the spot
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  One spray bottle with purple chemical unlabeled at chemicals storage area. Person in charge labeled during inspection. Corrected On-Site
  Fixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Observed steam table stored adjacent hand wash sink unlidded exposed to potential splash and or drip from soap dispenser.
  Food stored on floor.
  Observed tubs of flour stored on floor under prep table in kitchen. Also, cut carrots and celery stored uncovered in walk in cooler. Person in charge added lid.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of flour containers with grease accumulated. Sides of cookline equipment with grease accumulated. Hood filters with grease accumulated.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed cracked tiles around grease trap and under oil storage area of kitchen. Ceiling vent in front bar area with grease accumulated. Wall at hand wash sink in kitchen with debirs accumulated. Floors under storage racks/ mop sink/ dishpit area in kitchen with debris and grease accumulated. Floor in walk in cooler with debris accumulated.
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.