Hangry Joe's Hot Chicken & Wings

275 S Chickasaw Trl Ste #5, Orlando, FL 32825 · Permanent Food Service · License 5811804

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Not rated yet
Latest visit: Aug 17, 2026

Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.

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

Inspection history

1 inspection · 1 visit

Follow-up to an earlier routine inspection

The first visit came before our records begin
  1. Follow-up visitAug 17, 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 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

      Spoon in water 82°F

      More time given

      At the first visit

      Spoon in water 83°F

    • Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

      More time given

      At the first visit

      Employee drink stored on prep table

    • Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.

      More time given

      At the first visit

      Gasket in walk in cooler

    • Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.

      More time given

      At the first visit

      Walk in cooler shelves debris

    • Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.

      More time given

      At the first visit

      Back door and screen from back door open.

    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.

Most cited

In-use utensils properly stored1
Handwashing and hygienic practices1
Food-contact surfaces designed and maintained1
Food-contact surfaces clean and sanitized1
Insects, rodents, pests and animals1