Hurricane Grill & Wings
4075 SR 7 Ste A1, Lake Worth, FL 33449 · Permanent Food Service · License 6020692
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection5 high priority (2 fixed on the spot), 3 intermediate (fixed on the spot), 6 basic-36
- Administrative complaint on Sep 24, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score44
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 25, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Corn (119°F - Hot holding) at cookline in fry basket under no temperature control. Cooked less than one hour per operator. Operator started to reheat to 165°F or higher during inspection. Admin Complaint Repeat Violation Admin Complaint Corrective Action Taken
- First visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: 1. Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed Salmon in sealed reduced oxygen packaged bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. 2. Live, small flying insects found. Observed one live, small flying insects resting on cooked chicken on a salad plated for customer in kitchen. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Observed Fish (58°F), chicken (53°F), and beef (53°F) in four drawer reach in cooler at cookline. Not prepared or portioned today. Per operator food moved to unit from walk in cooler less than two hours ago. Operator moved foods to walk in cooler to rapid chill to 41°F or below.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
1. Observed Fries (109°F - Hot Holding) under no temperature control in fry basket at cookline in kitchen. Per operator cooked less than one hour ago and for customer. Operator re-cooked fries in oil to reheat to 165°F or higher.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee place raw chicken on grill with gloved hands in kitchen, then move wrap on grill with the same gloved hands immediately after without first handwashing and changing gloves. Advised employee to wash hands.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1. Observed one live, small flying insects resting on cooked chicken on a salad plated for customer in kitchen. See Stop Sale. 2. Observed three live, small, flying insects flying around wet mop stored in mop bucket at mop sink in kitchen. 3. Observed one live, small, flying insect flying around grill at cookline in kitchen.
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at cookline or kitchen entrance handwash sinks.
Operator provided paper towels.
Fixed on the spot
No soap provided at cookline and kitchen entrance handwash sinks.
Operator provided soap.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing blue toxic substance not labeled and stored at warewash area.
Operator labeled floor cleaner.
Fixed on the spot
Basic6
Code 06, Food properly thawed: Commercially processed Salmon in sealed reduced oxygen packaged bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 14, Food-contact surfaces designed and maintained: Ice buildup around door in walk-in freezer.
Employee started cleaning at the time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
Operator started cleaning during inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Observed at reach in freezer door gaskets opposite cookline in kitchen. 2. Hood filters above grill at cookline in kitchen.
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.
Observed employee cell phone stored on food prep table opposite cookline in kitchen.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in mop bucket in kitchen.
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.
- 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.