Wingstop
1038-002 Dunn Ave, Jacksonville, FL 32218 · Permanent Food Service · License 2616008
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 30 routine inspection2 high priority (fixed on the spot), 1 intermediate, 6 basic-15
- Complaint after follow-up on Oct 5Counts in full until a follow-up finds the problems fixed-20
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 5, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
At time of follow no proof of food handler training for employees available.
- First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On side of fryer, chicken wings (59°F - Cold Holding) per operator normally on ice but ice melted during rush. Operator added more ice to container.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In fry basket on cook line, chicken wings (118°F - Hot Holding) employee placed back into fryer and reheated over 165°F.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training for food handling employees that are not certified food managers.
Basic6
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
In use pitcher used to portion ranch with handle emerged in bulk ranch.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open employee beverage on in use prep table. Operator relocated the beverage.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Flip top reach in cooler on cook line has debris build up on underside of door handle. Reach in freezer for fries on cook line has debris and mold like substance on the door gasket.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf opposite three compartment sink, clean plastic containers stacked while wet.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop head stored at bottom of mop bucket.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License displayed at front counter expired 06/01/2025.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.