Wingsnob Riverview
10444 Stelling Dr, Riverview, FL 33578 · Permanent Food Service · License 3919380
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection2 intermediate, 7 basic (3 repeats)-16
- Safety score84
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 visitAug 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
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Mac and cheese in walk in cooler not date marked.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda machine.
Basic7
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Chicken container cracked.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Containers wet nesting near 3 compartment sink.
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
Plastic spoons and forks not all facing the same direction.
Repeat violation
Single-service articles not stored inverted or protected from contamination.
Aluminum pans not inverted, employee inverted at time of inspection.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Ceiling tile missing near back door.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Employee hung at time of inspection.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured.
Employee secured at time of inspection.
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.