Wing Shack

4650 Michigan St, Orlando, FL 32812 · Permanent Food Service · License 5805751

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Aug 5, 2026

What drove the grade

Live, small flying insects found.High priority, repeat · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 complaint inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot, 2 repeats), 4 intermediate (2 repeats), 9 basic (3 repeats)
-39
Safety score61

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

Inspection history

1 inspection · 1 visit

Aug52026

Complaint inspection

16 violations found

First visitAug 5, 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.
16 violations found:
- 3 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority3
- 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 steak stored over bread at the reach-in freezer. Operator switch it .
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef steak stored over cut lettuce at the reach-in cooler . Raw burger stored over mushrooms at the walk-in cooler next. Operator switch it
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 3 small live flying insects by the 3 compartment sink not landing at any food . Next routine visit per supervisor.
  Repeat violation
Intermediate4
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Missing some .
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board kitchen area .
  Repeat violation
  Non-pitting surface rust on food-contact equipment.
  Walk-in cooler shelves.
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Jean the cook by the time of inspection didn't have a certificate and only observed 2 certificates out of 13 employees .
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar no label . Operator label it .
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: employee beverage container in a cold holding unit with food to be served to customers.
  Employee bottle water stored at the reach-in cooler next to customer food . Operator removed it .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket torn the walk-in cooler door .
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Bottom of make table and walk-in cooler shelves.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hoods-employee hand sink kitchen area .
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Utensils and spatulas stored not inverted next to ice machine.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  drip loss from the chicken wings at the walk-in cooler .
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Repeat violation
  Light not functioning.
  One out by the hoods .
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

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.