Wings World
301 E 21 St, Jacksonville, FL 32206 · Permanent Food Service · License 2616055
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection1 high priority (no follow-up needed), 1 intermediate, 7 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
chicken wings (61°F - Cold Holding) cheese slices (55°F - Cold Holding) food items stored on counter in food prep area.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Near register.
Basic7
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Missing In black reach in cooler.
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of bottle water stored on floor.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils stored in standing water 63°F.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket on reach in freezer in disrepair.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Grease build up on Hot holding cabinet door handle where cooked fries and chicken wings are stored.
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Unisex restroom propped open.
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.
Cell phones stored on prep tables.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.