THE WILBURY/RADICAL WINGS Inspection – January 13, 2025

High Priority 1

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boneless chicken hot holding at 125F. Operator stated he will throw boneless chicken away rather than reheat during time of inspection.

Intermediate 2

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed utensils and dish scrubber inside handwashing sink. Employee removed items during time of inspection. **Corrected On-Site**

Corrected On-Site

#8Intermediate53B-13-5

Intermediate – 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 and Lodging Association (SafeStaff) 866-372-7233.

Basic 5

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Observed food debris on both oven door handles in prep area.

#2Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent above fryers accumulated with dust.

#3Basic08B-38-4

Basic – Food stored on floor. Observed cooking oil, hot sauce, and BBQ sauce stored on floor under grill area.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease, dust, and food debris. Observed AC unit behind steam table surface soiled with mold like substance.

#5Basic25-05-4

Basic – Single-service articles improperly stored. Observed to go containers stored on floor in kitchen area.

Florida Food Watch