Winghouse Bar and Grill

2015 60 Ave E, Ellenton, FL 34222 · Permanent Food Service · License 5105687

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Floor tiles missing and/or in disrepair.Basic, repeat · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
9 basic (2 repeats)
-11
Safety score89

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

Inspection history

1 inspection · 1 visit

Oct52026

Routine inspection

9 violations found

First visitOct 5, 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:
- 9 Basic
What the inspector cited
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed frozen shrimp in prep sink thawing at room temperature with no running water. Manager placed bag of shrimp in walk in cooler.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed spatulas stored in water on flat top grill measuring 103°F. Manager removed spatulas and replaced with clean spatulas.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed plastic food containers on drying rack wet nesting.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed standing water in bottom of reach in cooler across from cook line. Manager removed standing water.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed floor tiles broken and missing on cook line floor.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall in dish washing area soiled.
  Floor soiled/has accumulation of debris.
  Observed floor under kitchen equipment soiled.
  Repeat violation
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.
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.