Dicks Wings of Callahan
450077 SR 200, Callahan, FL 32011 · Permanent Food Service · License 5501032
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection2 high priority (1 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot, 3 repeats), 7 basic (2 repeats)-32
- Administrative complaint on Jul 17Counts in full until a follow-up finds the problems fixed-20
- Safety score48
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 visitJul 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two (2) live flying insects near handwash sink at end of cook line. Also, observed one (1) live flying insect in dish area.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Two spray bottles of grill cleaner stored on rack with clean utensils and pans. Employee removed spray bottles.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
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.
In reach in cooler on cook line, commercially processed mac and cheese opened and put in pan day prior with no date mark. Employee added date marking.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards on cook line reach in coolers stained.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Hanging on metal rack next to dish machine white spray bottle with no label. Employee labeled bottle.
Fixed on the spotRepeat violation
Basic7
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on top of microwave on cook line. Also, employee drink on shelf near pass through window over pans of sauces. Employees moved drinks.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Broken container in reach in cooler on cook line. Also, multiple plastic lids in clean dish area cracked/broken.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior deflector plate and top of ice machine soiled with black residue/mold-like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets in establishment soiled with food debris/mold-like substance. Also, fan cover in outdoor walk-in cooler soiled with dust build up. Also, around soda nozzles on drink machine behind bar soiled with mold-like substance.
Repeat violation
Code 32, Restrooms: Toilet/urinal not flushing/functioning properly.
Urinal in men's restroom handle stuck down so water overflowing onto floor. Manager fixed the urinal and started cleaning up water.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor under cook line equipment soiled with grease. Also, multiple ceiling tiles/vents in kitchen soiled with dust.
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 cellphone and pack of cigarettes n top of microwave on cook line. Employee removed items.
Fixed on the spotRepeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.