Sugar Wing
9040 Ulmerton Rd Ste 100, Largo, FL 33771 · Permanent Food Service · License 6217817
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection2 high priority (fixed by the Aug 20 follow-up), 3 intermediate (fixed on the spot), 2 basic-14
- Safety score86
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In walk in cooler Mac and cheese 49 -51°F F , queso cheese 49;F cooked chicken 48°F - 50°F in walk in cooler overnight Manager discarded food
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
53°F cooked chicken , cooked chicken 55°F, cooked chicken , 50°F cut tomatoes , coleslaw 49°F inside cooler opposite fryers . Temperatures taken 3 hours previously per manager. Food moved to freezer for quick chill down -In walk in cooler Mac and cheese 49 -51°F , queso cheese 49;F cooked chicken 48°F - 50°F in walk in cooler overnight . Food discarded
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Spray bottle and apron stored inside hand wash sink in the dish washing area . Reviewed with manager hand wash sinks are for washing hands only . Items removed from hand wash sink
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Front line .Manager placed paper towels at hand wash sink Reviewed with manager hand wash sinks must be stocked at all times and hand washing procedures
Fixed on the spot
No soap provided at handwash sink.
Front line . Manager placed soap at hand wash sink
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine in kitchen
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Front line
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.
- Stop sale
- An order that the food can’t be sold or served.