Tasty Wings

2960 54th Ave S, St. Petersburg, FL 33712 · Permanent Food Service · License 6218034

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 11 basic
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Oct72026

Routine inspection

17 violations found

First visitOct 7, 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.
17 violations found:
- 4 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed (7) Dented cans of tomato sauce. Operator discarded damaged cans when informed.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Blue cheese observed held on main cashier area. Operator informed inspector that blue cheese had only been out for 1 hour (2:00PM) Temped at 48°F at 3:15 Retemped at 42°F at 3:55. Operator moved blue cheese to walk-in coolerA for proper storage.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  No proper time marking on cooked wings held on time. Operator stated that wings had been cooked within the last 2 hours (1:40PM). Operator placed proper time marking on cooked wings.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs observed over top Red Bull cans in walk-in cooler. Operator moved eggs to proper shelf when informed. Raw beef held over buckets of full soy sauce. Operator moved beef to proper shelf when informed.
  Fixed on the spot
Intermediate2
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Poster provided during inspection.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels found in employee and customer bathrooms. Operator restocked paper towels in both bathrooms when informed.
  Fixed on the spotRepeat violation
Basic11
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Food in reach-in freezer not properly covered in back dry storage area.
  Food stored on floor.
  Observed (3) Buckets of soy sauce stored on floor on main cook line. Operator moved buckets to proper shelf for storage.
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Personal food found in walk-in coolerA not properly segregated from food for the public. Employee properly marked food when educated.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Scoop handle observed inside of lemon pepper powder. Operator was informed and moved handle to proper position.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup observed with large amounts of buildup in all reach-in freezers on premises.
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
  Large buildup of food debris and grease on fryer baskets held on main cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Large buildup of old food debris on bottom shelf of prep table used for sauce storage on main cook line.
  Buildup of food debris/soil residue on equipment door handles.
  Buildup of food debris on handles throughout restaurant.
- Code 33, Garbage and refuse: Open dumpster lid.
  Unnecessary items stored in garbage enclosure.
  Furniture in trash area not in dumpster.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water on floor under reach-in freezer in dry storage area.
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

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.