Wing Express
955 S Woodland Blvd Ste A5, Deland, FL 32720 · Permanent Food Service · License 7407853
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 3 basic-16
- Safety score84
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 visitSep 22, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line expo unit sliced cheese (45°F - Cold Holding); sliced meat (47°F - Cold Holding);less than 4 hours , operator placed more ice packs,
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp over cooked sausage in walk in cooler, Operator relocated.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Container with water in cook line hand sink . Operator relocated.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Domingo
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Operator relocated tongs .
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Operator relocated .
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Operator relocated ,
Fixed on the spot
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.