The Wingman
3100 SW College Rd Ste 3096, Ocala, FL 34474 · Permanent Food Service · License 5203312
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 Aug 25 routine inspection1 high priority (fixed on the spot), 2 intermediate, 6 basic-15
- Safety score85
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 25, 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
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On rolling cart at cookline: chicken wings (52°F - Cold Holding). An employee added ice to the chicken to cool it to 41°F.
Fixed on the spot
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
One employee handling food in kitchen without proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of reach-in cooler soiled with food debris.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Several bottles containing various sauces not labeled at front counter.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Rusted wire shelving in dry storage area.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer bucket quaternary 0ppm. An employee refilled the sanitizer, then 200ppm.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach on floor below dry storage shelving.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bag on prep table beside single-use gloves and condiment cups. An employee removed both from the table during this inspection.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
We mop stored on floor near mop sink.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.