A&T Buffalo Wings LLC

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food protection and cross-contamination
  • Basic: Stored food not covered in any cooler
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer.
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises. Operator has U-Haul onsite and removing unused equipment
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling tile missing.
  • Basic: Light not functioning
  • Basic: Floor soiled/has accumulation of debris.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food.
  • Basic: Stored food not covered in any cooler
  • Basic: Food not stored at least 6 inches off of the floor.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer.
• Sewage and wastewater disposal
  • High priority: Sewage/wastewater backing up through floor drains. Under 3 compartment sink, drain is still backing up and overflowing onto floor surface
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. Mop sink is still backing up
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises.
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling tile missing.
  • Basic: Light not functioning
  • Basic: Floor soiled/has accumulation of debris.
• Manager certification and employee training
  • Intermediate: Required employee training expired for all employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No foods from previous day dated
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Cooked wings on cooks line at 76f
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw ribs stored on top of silk milk in walk-in-cooler
  • Basic: Stored food not covered in any cooler
  • Basic: Food stored on floor. 2 bags of French fries on floor on cooks line Case of cooking oil on floor on cooks line
  • Basic: Food not stored at least 6 inches off of the floor. Walk-in-cooler & Walk-in-freezer has numerous food items stored in the floor
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Cutting boards are heavily cut
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Freezers in facility have ice buildup
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Cut board heavily stained Interior of coolers soiled Toaster oven heavily soiled
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. All coolers soiled
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of toaster over soiled
• Single-service items
  • Basic: Single-service articles improperly stored. Several single service items stored throughout facility on floor
• Sewage and wastewater disposal
  • High priority: Sewage/wastewater backing up through floor drains. Waste water backed up into drain at 3 compartment sink
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. Mop sink is backed up due to plumbing issues
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Hand sink front counter blocked by lounge chair
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Numerous sinks have no paper towels
• Restrooms
  • Basic: A minimum of one bathroom facility is not available for public use. (1) bathroom not available, toilet does not flush, only owners using bathroom, dumping buckets of water into toilet to flush
  • Basic: Toilet/urinal not flushing/functioning properly. No toilets on site work properly.
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises. 1/2 of dining room has large pile of unused items piled up Behind front counter and side counter used equipment Several Unused coolers in dining room
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 6 Dead roaches by deep freezer in kitchen 2 dead roaches in office area
• Floors, walls, ceilings and ventilation
  • Basic: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floor on cooks line
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in numerous areas throughout back of house
  • Basic: Ceiling tile missing. Several ceiling tiles missing in prep area
  • Basic: Light not functioning Several lights out in back prep area
  • Basic: Objectionable odors in bathroom or other areas of the establishment. Entire kitchen and prep area has a very bad odor due to backed up sinks and drains
  • Basic: Floor soiled/has accumulation of debris. Floor heavily soiled under cooking equipment
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license. Restaurant license expired 4/1/26
• Manager certification and employee training
  • Intermediate: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.