Dick's Wings and Grill
474313 E SR 200, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500977
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 8 basic (5 repeats); basic violations cost 12 at most-23
- Safety score77
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 visitSep 23, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
In bottom cabinet on expo area, spray bottle of glass cleaner stored next to box of beverage napkins. Manager removed spray bottle and stored properly.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In walk-in cooler, pan of soup made two days prior not date marked.
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Establishment partially cooks chicken wings and leaves in fry baskets during busier times of operation and will finish cooking when order is placed. Inspector explained non continuous cooking to manager and provided non continuous cooking paperwork.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Per manager, few employees hired more then two months ago not food handler trained.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk-in freezer, case of French fries on floor.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave on cook line soiled with food debris.
Repeat violation
Reach-in cooler interior/shelves have accumulation of soil residues.
Multiple coolers (in use and out of use) on cook line soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine deflectors plate soiled with black mold-like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets of reach in coolers/reach in freezer on cook line soiled with food debris/torn. Also, hood filters above cook line equipment soiled with grease build up. Also, top of reach in cooler under grill soiled with black residue. Also, fan cover in walk-in cooler soiled with dust build up. Also, multiple shelves on cook line soiled with food debris. Also, around nozzles on soda machine in expo area soiled with debris build up.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clean plastic pans on storage rack across from dish area stacked before properly air dying.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
In bottom of reach in cooler on cook line closest to walk-in cooler, standing water in cooler.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor under cook line equipment soiled with food debris/grease. Also, wall behind grills on cook line soiled with black residue/grease. Also, floors under reach in coolers on cook line soiled with food debris.
Repeat 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.
- 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.