Wingstop
2520 S Semoran Blvd, Orlando, FL 32822 · Permanent Food Service · License 5813629
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection1 intermediate, 8 basic (2 repeats)-13
- Safety score87
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 visitAug 4, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
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.
Last 6 hired not on form
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Thawing precooked corn on cob at room temperature Still frozen. Operator turned on cold running water
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Walk in freezer build up on floor and big icicle hanging from coils
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Vents in hood
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
In walk in cooler dripping on floor
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Under storage shelf by back door
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Walk in cooler
Light not functioning.
One in hood over fryers
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.