WINGSTOP RESTAURANT Inspection – October 6, 2025

High Priority 3

#4High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 118f wings on basket, explained to her and she reheated them to 165f **Corrected On-Site**

Corrected On-Site

#5High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. Chemical to clean screens on shelf above prep cooler, explained to manager and she placed it on bottom shelf **Corrected On-Site**

Corrected On-Site

#6High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter

Intermediate 3

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles and chute

#8Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one employee here for a week

#9Intermediate53B-09-4

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One has a copy, explained to manager

Basic 3

#1Basic29-18-4

Basic – Drain cover(s) missing. On mop sink, employee placed it properly

#2Basic51-18-6

Basic – No copy of latest inspection report available. Couldn't find it

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame with black build up in prep reach in cooler

Florida Food Watch