Hi Wings
Last inspected: Jan 16, 2026
58
Score
Inspectors have visited Hi Wings seven times, with records going back to 2022. Hi Wings was last inspected on Jan 16, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to eight violations per visit.
Looking across the full record, “ready-to-eat” is the recurring theme, flagged five times.
That's lower than the typical Opa-Locka restaurant, which scores around 78. Nothing in the record is alarming, but there's room to improve.
7
Inspections
0
Critical latest
4
Major latest
3
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Utensils in it. Manager removed them. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by triple sink.
31B-02-4
Intermediate - No soap provided at handwash sink. No soap by triple sink.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and chicken held for more than 24/hrs without date marked inside walk in cooler. **Repeat Violation**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food de inside reach in freezer.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. **Repeat Violation**
21-12-4
58
Sep 9, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pork (45°F - Cold Holding); chicken (46°F - Cold Holding). As per manager less than 1/hr. Manager put them inside the walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nuzzles soiled. Employee removed them and cleaned them. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a box with plastic wrap in it. Manager removed it. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, pork. Shrimp, sliced ham and beef held for more than 24/hrs without date marked inside walk in cooler. **Repeat Violation**
02C-02-5
Basic - Floor soiled/has accumulation of debris. Floor drain soiled in kitchen area.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Plastic container with sauce on the floor inside walk in cooler ambient temperature.
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler water gaskets soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.
21-12-4
47
Feb 4, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not separated from raw shrimp inside walk in freezer.
08A-17-6
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. Poster was provided to operator. **Corrected On-Site**
11-27-4
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. Form was provided to operator. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. By triple sink. **Repeat Violation**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By triple sink. **Repeat Violation**
31B-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp, chicken, pork and ham thaw at room temperature. Manager put them inside walk in cooler.
06-01-5
52
Sep 4, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 128°F on top of the preparation table next to fryer. As per manager less than 1/hr. He reheated to 165°F. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by triple sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Handwashing sink by triple sink.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: shrimp, pork and diced ham held for more than 24/hrs without date marked inside walk in cooler. **Repeat Violation**
02C-02-5
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood filters soiled.
36-63-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in kitchen area. Employee removed it. **Corrected On-Site**
21-04-4
58
Apr 3, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
74
Dec 13, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside the hand washing sink. Employee removed them. **Corrective Action Taken** **Repeat Violation**
31A-11-4
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. Form was provided to operator **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Slice ham, cooked shrimps and cooked chicken held for more than 24/hrs inside walk in cooler. **Repeat Violation**
02C-02-5
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.poster was provided to operator **Corrective Action Taken**
11-27-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on top of the preparation table. Manager put them inside sanitizer solution bucket.
21-12-4
58
Dec 13, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No soap provided at handwash sink. Inside restroom
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: pork, beef and cut ham held for more than 24/hrs without date marked inside walk-in cooler **Repeat Violation**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of preparation table
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
70
Frequently Asked Questions
When was Hi Wings last inspected?
The most recent health inspection at Hi Wings on file is from Jan 16, 2026. The public record contains seven inspections in total.
What is the most common violation at Hi Wings?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at Hi Wings.
How does Hi Wings compare to other restaurants in Opa-Locka?
Hi Wings most recently scored 58 out of 100, which is lower than the Opa-Locka average of 78.
Has Hi Wings' inspection record improved over time?
No. Recent inspections at Hi Wings have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hi Wings 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 Hi Wings inspected?
Based on the inspection history on file, Hi Wings is inspected around two times per year on average.
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