Wing Station
619 S Pine Ave, Ocala, FL 34471 · Permanent Food Service · License 5203013
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection3 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 1 repeat), 6 basic (1 repeat)-23
- Administrative complaint on Sep 1Counts in full until a follow-up finds the problems fixed-20
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitOct 6, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
F57Routine inspection11 violations, 3 high priority Administrative complaint
- First visitSep 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 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 identified in the written procedure as a food held using time as a public health control has no time marking.
Cooked fries and cooked chicken wings held at room temperature without time marks at cookline. Manager stated they are being held using Time as a Public Health Control and added the proper time marks during this inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Wrapped portions of raw hamburger meat stored above pan containing raw fish inside reach-in cooler at cookline. Manager moved the raw hamburger meat away from the raw fish during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Squirt bottle containing soap stored directly on top of box containing raw chicken in kitchen. Manager removed the dish soap and put away the chicken during this inspection.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of ice machine door soiled with lime-like substance. Manager wiped the door with sanitizer during this inspection.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwash sink near back door blocked by chicken delivery and a metal pan laid across the top. Manager unblocked the sink during this inspection.
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Containers of chicken seasoning and bin containing corn starch missing labels in rear dry storage area.
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Personal food not labeled and stored inside reach-in cooler above restaurant food.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle of scoop stored in-contact with corn starch in dry storage area. Manager removed the scoop during this inspection.
Fixed on the spot
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Unused fryer stored behind restaurant.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach on floor in closet near women's restroom. Manager swept the area during this inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Absorbent and porous acoustic ceiling tiles in-use throughout back of kitchen.
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.