Flyers Wings & Grill

5621 W Colonial Dr, Orlando, FL 32808 · Permanent Food Service · License 5806035

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 23, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Sep 23 follow-up · 19 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
3 high priority (1 fixed by the Sep 23 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 15 basic; basic violations cost 12 at most
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep222026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 5 Basic
What was still cited
Basic5
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  More time given
  Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Duct tape used to repair nonfood-contact surface.
  More time given
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  More time given
Official report, on the Florida DBPR website
First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 3 High priority
- 2 Intermediate
- 15 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per operator less than 4 hours housemade ranch (43°F - Cold Holding); turkey (47°F - Cold Holding); deli ham (47°F - Cold Holding); sliced tomatoes (47°F - Cold Holding)
  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 and the time removed from temperature control cannot be determined.
  See stop sale.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Raw chicken then changed gloves without washing hands
  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.
  Can opener White cutting boards
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Fixed on the spot
Basic15
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed celery over resdy to eat portioned slaw
  Food stored on floor.
  Liquid oil dry storage, Shortening
  Employee personal food not properly identified and segregated from food to be served to the public.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in coolers drawers not cloding in kitchen
  Duct tape used to repair nonfood-contact surface.
  Walk in cooler door
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  500 +ppm
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Large takeout containers in kitchen
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Hot wYer turned off hand sink in kitchen
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Floor tiles missing and/or in disrepair.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 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.
  On top of take out cups
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.