Craft Fry Wing
Last inspected: Apr 22, 2026
55
Score
Inspectors have visited Craft Fry Wing eight times, with records going back to 2022. The most recent visit was on Apr 22, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 11 violations earlier in the record.
The most common issue across all inspections has been “food stored on floor”, showing up four times.
By comparison, the average Tampa facility scores 79, putting Craft Fry Wing on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued due to adulteration of food product. 27 pieces of tilapia, improper, throwing fish thawed inside reduce oxygen packaging. Instruction state remove fish before thawing.
01B-03-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Food Service Establishment in operation and license delinquent- establishment is open and operating/currently preparing and serving food to customers. **Admin Complaint**
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cooks line.
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at handwashing sink on cooks line. Manager placed soap at handwashing sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 27 pieces of tilapia thawed inside, reduce oxygen packaging instructions say remove fish before thawing.
06-09-1
Basic - Food stored on floor. Bucket of soy sauce stored on floor in kitchen area. Boxes of French fries stored on floor inside walk in cooler.
08B-38-4
55
Nov 20, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop in rice bin. Employee removed bowl and placed at dishwasher. **Repeat Violation** - From follow-up inspection 2025-11-20: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** - From follow-up inspection 2025-11-20: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. **Repeat Violation** - From follow-up inspection 2025-11-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sauces removed from original containers and placed in clear plastic bottles have no labeling of ingredients on cooks line. **Repeat Violation** - From follow-up inspection 2025-11-20: **Time Extended**
02D-01-5
82
Sep 16, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (54F - Cold Holding) cooked pork (51F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked shrimp (54F - Cold Holding) cooked pork (51F - Cold Holding)
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored overtop ready to eat French fries inside reach in cooler on cooks line.
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit at time of inspection. **Repeat Violation**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. No soap at handwashing sink by c02 tanks in kitchen area soap dispenser is not working. **Repeat Violation**
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. Sauces removed from original containers and placed in clear plastic bottles have no labeling of ingredients on cooks line. **Repeat Violation**
02D-01-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen area.
12B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop in rice bin. Employee removed bowl and placed at dishwasher. **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored overtop reach in coolers on cooks line.
12B-07-4
35
May 14, 2025
Routine - Food
6 major violations. 5 minor violations.
View 11 violations
Intermediate - No soap provided at handwash sink. No soap in employee bathroom and at handwash sink near register.
31B-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
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. Employee provided 2 food handler certifications.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese steak rolls in reach in cooler not date marked.
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink on cook line.
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Food stored on floor. Container of salt and sauces on floor. Employee removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Carbon dioxide tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled employee labeled at time of inspection. **Corrected On-Site**
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter.
21-12-4
43
Jan 7, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Multiple plumbing parts stored in handwash sink at back end of the cook line. Operator removed items. **Corrected On-Site**
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Roast pork in walk-in cooler.
02C-04-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at front end of the cook line.
27-16-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar bin. Operator moved handle up. **Corrected On-Site**
10-01-5
Basic - Food stored on floor. Multiple cases of cooking oils stored on floor in kitchen. **Repeat Violation**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. In flour bin. **Repeat Violation**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In upright reach-in cooler at cook line and walk-in cooler.
08B-49-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
58
May 9, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024. **Admin Complaint**
50-17-3
High Priority - Toxic substance/chemical improperly stored. Spray paint can next to soda and water bottles.
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Oven mitts in handwash sink next to dry storage.
31A-09-4
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. Operator provided 2 food handler certifications.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and shrimp in walk in cooler not date marked.
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Operator placed soap at handwash sink at time of inspection. **Corrected On-Site**
31B-06-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour.
14-01-5
Basic - Carbon dioxide tanks not adequately secured.
51-11-4
Basic - Duct tape used to repair nonfood-contact surface. Tape on chest freezer.
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of seasonings and tea in dry storage.
40-06-5
Basic - Food stored on floor. Oil on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled.
02D-01-5
35
Jul 11, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soda syrup in walk-in cooler. Operator rearranged items to prevent cross contamination. **Corrected On-Site**
08A-05-6
Intermediate - 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.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at front service area. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Food storage shelves in walk-in cooler and on cook line.
14-25-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
64
Aug 11, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Rice bags blocking hand wash sink. Operator moved items. **Corrected On-Site**
31A-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee items not labeled or separated from restaurants items.
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on hood system.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Refrigerator in back storage area has food debris on shelves and on bottom of cooler.
22-16-4
78
Frequently Asked Questions
When was Craft Fry Wing last inspected?
The most recent health inspection at Craft Fry Wing on file is from Apr 22, 2026. The public record contains eight inspections in total.
What is the most common violation at Craft Fry Wing?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Craft Fry Wing.
How does Craft Fry Wing compare to other restaurants in Tampa?
Craft Fry Wing most recently scored 55 out of 100, which is lower than the Tampa average of 79.
Has Craft Fry Wing's inspection record improved over time?
Yes. Recent inspections at Craft Fry Wing have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Craft Fry Wing means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Craft Fry Wing inspected?
Based on the inspection history on file, Craft Fry Wing is inspected around two times per year on average.
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