Xtreme Wings

11565 N Main St Ste 110, Jacksonville, FL 32218 · Permanent Food Service · License 2615484

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 10, 2026

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 9 basic (2 repeats)
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Aug102026

Routine inspection

15 violations found

First visitAug 10, 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.
15 violations found:
- 4 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. In the dry storage area, one can of marinara with large dent in side of can warping the seal of the can. Operator removed to discard.
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Chicken wings held utilizing time as public health control with no product time marking. Discussed with operator.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over chicken salad in flip top reach in cooler. Operator relocated the raw shell eggs.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
  Sanitizer solution at end of cook line 200 ppm chlorine. Operator informed employee.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Chicken salad in reach in cooler from previous day missing product date marking, operator placed date marker on container.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Food residue staining on cutting boards on cook line. Food debris build up in scale for portioning frozen foods, Can opener at end of cook line with debris build up above blade.
  Repeat violation
Basic9
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Employee personal food on shelf in walk in cooler over food for customers. Operator relocated.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Knife on cook line stored between reach in cooler and prep table. Operator relocated.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Open employee drink up on prep table by toaster oven.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in freezer compressor with ice build up and ice build up on shelf under compressor. Cook line drawer reach in cooler has exposed insulation along door seal at bottom of the cooler.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Two wet wiping cloths stored on prep table and cutting board. Operator relocated.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of oven on cook line has burned grease pooling at base of oven.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in freezer on cook line door gasket soiled with mold like substance. Reach in cooler on cook line door gasket with food debris build in bottom gasket. Sliding top reach in freezer with debris build up along sliding tracks.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf over three compartment sink, clean metal containers stacked while wet.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Missing cove molding at wall under three compartment sink.
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.