438 Wings and Grill #1 LLC
2801 N Hiawassee Rd, Orlando, FL 32818 · Permanent Food Service · License 5813904
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 11 basic (3 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 visitJul 28, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw beef over french fries in reach in freezer.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. supplied copy to operator to post immediately.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked foods in walk in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
2 open milk gallons.
Basic11
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
3 door cooler
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Case of produce in walk in cooler and plastic bottle drinks in hallway.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Handle missing-on one rice cooker.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler
Repeat violation
Ice buildup in reach-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Grease buildup on sides and back top of fryers.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Kitchen.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Back door, closer in disrepair.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Several in kitchen area.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.