Winghouse Bar + Grill
250 N Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7406718
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection6 high priority (fixed before it reopened Oct 8), 1 intermediate (fixed before it reopened Oct 8), 15 basic; basic violations cost 12 at most-32
- Emergency closure on Oct 7, reopened Oct 8Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-10
- Safety score58
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 visitOct 8, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
7 earlier violations still noted, but not enough to need another visit:
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.
-must be in compliance upon the next unannounced inspection
More time given
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Can opener blade with rust that has pitted the surface
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time givenFixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
More time given
Code 36, Floors, walls, ceilings and ventilation: Large Cooking oil containers preventing proper floor cleaning.
More time given
Ceiling tile missing.
More time given
- First visitOct 7, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-chicken wings 105f, inside fryer basket resting above -queso, inside steam warmer 117-129°F
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
Code 29, Plumbing and backflow prevention: Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
-condensation line to water heater currently buried inside waste water
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
-6 live roaches at the floor at mop sink basin located near the back door, across from the water treatment device -1 live roaches inside the gap between the cove molding and vinyl near speed rack of cleaning supplies
Administrative complaint
Roach excrement and/or droppings present.
-inside water heater room on top of electrical panel
Administrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-packet of grill cleaner on top shelf above sandwich prep cooler
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-grill
Basic15
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-slatted grill
Can opener blade with rust that has pitted the surface
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Old labels stuck to food containers after cleaning.
-lexans stacked in warewashing area
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-dust build up on fan cover at cookline -soiled handsink near cookline -soiled shelving -exterior of cookline equipment -grease dripping from bottom of hood filters -
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
-water heater room -near dish machine
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
-5 dead roaches on the floor under the dish machine -2 dead roaches next to water heater , 2 behind the door in back storage room
Administrative complaint
Accumulation of dead or trapped insects, or other pests, in control devices.
-12 trapped live roaches on insect control device inside the area outside the water heater room in the kitchen -20+ trapped/dead roaches on the floor under bar coolers/shelving/equipment inside the bar
Administrative complaint
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
-back door open
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
-various/numerous areas in the back near prep area/water heater room/cookline
Large Cooking oil containers preventing proper floor cleaning.
Wall soiled with accumulated grease, food debris, and/or dust.
-cookline/prep area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-cookline ceiling tiles, vents in front of hoods
Ceiling tile missing.
Floor soiled/has accumulation of debris.
-cookline grout -significant grease on the floor behind the fryers -floor area near fresh cooking oil by the ice machine in back
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.
- 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.