Winghouse Bar and Grill
3712 W Columbus Dr, Tampa, FL 33607 · Permanent Food Service · License 3917858
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 23 routine inspection3 high priority (2 fixed by the Sep 24 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic-20
- Safety score80
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 visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 23, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
A pan of raw beef burger (47°F - Cold Holding) and pan of raw chicken (49°F - Cold Holding) stored in drawer cooler under grill at cook line. Operator placed ice bags on items.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
A dozen of fried chicken wing (89°F - Hot Holding) stored under hot lamp at cook line. Operator states that those were cooked less than 1 hour and will be sold or discarded within 1 hours. Recommend time control.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee entered kitchen, put on new gloves then engaged to cook food on cook line without washing hands first. Discussed with operator about proper handwash and gloves changing procedures.
Intermediate3
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Next to prep sink by office. Operator fixed dispenser at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
A unlabeled spray bottle at dish machine area.
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All training certificates are expired on late 2025 to 03/2026.
Basic3
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
At main bar.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.