Hurricane Grill & Wings
Last inspected: Mar 24, 2026
78
Score
The health department has logged eight inspections at Hurricane Grill & Wings, the earliest from 2022. The most recent visit was on Mar 24, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have flagged more than earlier ones: around 22 violations per visit lately, up from roughly 15 violations before.
“Food-contact surface soiled with food debris” comes up most often, recorded five times in the inspection record.
Restaurants in Clermont average 68, so Hurricane Grill & Wings is doing better than most peers. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2026-03-24: Progress has been made **Time Extended** **Corrective Action Taken**
22-20-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen and prep area, operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-24: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2026-03-24: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels in kitchen **Warning** - From follow-up inspection 2026-03-24: **Time Extended**
33-38-4
Basic - - From initial inspection : Basic - Unnecessary items stored in garbage enclosure. **Warning** - From follow-up inspection 2026-03-24: Progress made **Time Extended** **Corrective Action Taken**
33-30-4
78
Mar 13, 2026
Routine - Food
7 critical violations. 5 major violations. 29 minor violations.
View 41 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Soiled plates **Warning**
22-45-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs over cooked pasta in kitchen Raw shrimp over cooked sausage walk in cooler Raw beef over cooked chicken in kitchen **Corrected On-Site** **Warning**
08A-14-5
High Priority - Raw animal food stored over or with unwashed produce Raw oysters over unwashed lettuce walk in cooler **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to quick chill milk (49F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10ppm **Warning**
22-42-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm **Warning**
22-41-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked eggs covered **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior all reach in in kitchen soiled and water standing **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times in server area **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen **Corrected On-Site** **Warning**
31B-02-4
Intermediate - chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths expired **Warning**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food sugar, operator removed **Corrected On-Site** **Warning**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket, cups in kitchen **Corrected On-Site** **Warning**
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice buckets **Warning**
24-06-4
Basic - Drain cover(s) missing. Dish area Bar **Warning**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen and prep area, operator removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public chicken walk in cooler **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top old drinks in bar, operator moved **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet, educated operator and employee, employee removed bracelet **Corrected On-Site** **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Floor area(s) covered with standing water. In bar and dish area **Warning**
36-22-4
Basic - Food stored in undrained ice. Milk Raw oysters Muscles Crawfish Alaska crab **Corrected On-Site** **Corrected On-Site** **Warning**
08B-31-4
Basic - Food stored on floor. Oil **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses fryer, operator moved to clean surface **Corrected On-Site** **Warning**
10-20-4
Basic - Insect control device installed over food preparation area and in kitchen **Warning**
35B-02-4
Basic - Light not functioning in dry storage **Warning**
36-62-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels in kitchen **Warning**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves Shelves in prep area throughout establishment Exterior rice cooker Exterior steamer Exterior dry goods containers near ice machine Hood filters **Warning**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment in dry storage **Warning**
36-64-5
Basic - Silverware/utensils stored upright with the food-contact surface up in server area **Warning**
24-18-4
Basic - Soiled dry wiping cloth in use in kitchen **Warning**
21-10-4
Basic - Standing water in floor drain/floor drain draining very slowly. Bar hand sink **Warning**
29-19-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser in bar, opera moved behind bar **Corrected On-Site** **Warning**
25-27-4
Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water **Corrected On-Site** **Warning**
06-01-5
Basic - Unnecessary items stored in garbage enclosure. **Warning**
33-30-4
Basic - Wet mop not stored in a manner to allow the mop to dry in mop area, operator turned upside down to dry **Corrected On-Site** **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Salt kitchen, operator labeled **Corrected On-Site** **Warning**
02D-01-5
Basic - soiled floors and floor drains dish area **Warning**
36-10-4
5
Apr 29, 2025
Complaint Full
3 critical violations. 4 major violations. 13 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped broccoli on cook line. **Corrected On-Site**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -employee at bar handled customer payment, handed to them then poured beers for new customers with no hand wash
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (48F - Cold Holding), cook line -fresh garlic/oil (82F - Cold Holding), cook line Per operator held less than four hours, moved to walk in cooler for quick chill Fresh garlic/oil 67F Raw chicken 45F **Corrective Action Taken**
03A-02-5
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. -all employees
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards in dish area -ice scoop holders at ice machine
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entry to kitchen and bar
31B-02-4
Intermediate - No soap provided at handwash sink at bar
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -ladies restroom
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -seasonings, flour, sauces throughout the establishment
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -walk in cooler
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on dry goods storage shelf on front line. Operator removed. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans in dish area
24-08-4
Basic - Floor soiled/has accumulation of debris. -floor drains soiled throughout the establishment
36-73-4
Basic - Food stored on floor. -numerous boxes on floor of walk in freezer
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -cook line. Operator removed **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under hibachi grill on cook line -dust pans in mop sink area -front of cooking equipment on cook line
23-03-4
Basic - Single-service articles improperly stored. -floor in dry storage
25-05-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. -stir sticks at bar
25-09-4
Basic - Standing water in bottom of reach-in-cooler on cook line.
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. -several mops in mop sink area
42-01-4
22
Mar 7, 2025
Food-Licensing Inspection
1 major violation. 4 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
74
Apr 9, 2024
Routine - Food
2 critical violations. 2 major violations. 16 minor violations.
View 20 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
7
Sep 27, 2023
Routine - Food
1 critical violation. 5 major violations. 14 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked corn located in tall boy in kitchen **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda head nozzles both machines in server area **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink in bar **Corrected On-Site**
31B-03-4
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.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice scoop stored in soiled holder located on ice machine
24-06-4
Basic - Equipment in poor repair. Silverware catcher cracked
14-11-5
Basic - Garbage can located outside lid broken
33-15-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 125°f in kitchen
10-07-4
Basic - Light not functioning through out establishment per operator they are on back order **Repeat Violation**
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In fish reach in **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. In ladies room room used by employees provided operator today **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled back prep area and left side of kitchen Silverware catcher heavily soiled All exterior of equipment and non Food contact surfaces in the bar are heavily soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Soiled floors in the bar
36-10-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored over ready to eat salad located in walk in cooler. **Corrected On-Site**
08B-17-4
Basic - Waste line missing at soda gun holster located right side of bar.
29-17-4
26
Apr 10, 2023
Routine - Food
5 critical violations. 2 major violations. 16 minor violations.
View 23 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at kitchen dishwasher Placed new bucket and then was 50PPM **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over French fries in single door reach in freezer on cooks line next to fryer **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under counter drawers under grill raw Philly meat (46F - Cold Holding); raw portioned steak (47F - Cold Holding); commercially packaged Mac and cheese (48F - Cold Holding); raw chicken (51F - Cold Holding) Less than four hours per manager Placed in walk in freezer for rapid chill 30 minutes later, Philly meat (41F - Cold Holding); raw portioned steak (40F - Cold Holding); commercially packaged Mac and cheese (43F - Cold Holding); raw chicken (41F - Cold Holding) **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Grill cleaner on shelf above toaster on cooks line. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade - soda machine and nozzles **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink at bar. **Repeat Violation**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tiles missing above wait station area of kitchen.
36-36-4
Basic - Ceiling/ceiling tiles vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Repeat Violation**
36-34-5
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.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Sandwich top counter cooler on expo side
14-09-4
Basic - Employee beverage container on a food preparation table or over food prep table on cooks line. Manager discarded. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris in walk in freezer and behind the fryers on the cooks line. **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall. By hand sink on cooks ,one when entering the kitchen
36-24-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Fork on top of cheesecake on sandwich top counter on expo side **Corrected On-Site**
10-06-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris on shelf on expo side
22-08-4
Basic - Light not functioning on dry stock area
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - under flat top grill and griddle on cooks - exterior of dish machine
23-03-4
Basic - Old labels stuck to food containers after cleaning. Plastic third pans on clean item shelf in dish room
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues on the cooks line
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
17
Dec 13, 2022
Routine - Food
8 critical violations. 4 major violations. 17 minor violations.
View 29 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched raw beef patty with gloves removed gloves and touched tortillas on the grill and then put on gloves and did not wash hands **Warning**
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -6 flies near front soda gun at bar -14 flies under counter to left of tap wall in bar area -1 fly near dishwasher in bar area. -3 flies at and on soda gun holster in bar area. Total 24 small flying insects. **Warning**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream (50F - Cold Holding); raw burger (59F cold holding ); macaroni and cheese (57F - Cold Holding); raw shell eggs (60F - Cold Holding); raw beef (50F - Cold Holding) mahi (53F - Cold Holding); shrimp (53F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator yesterday raw burger (59F cold holding ); macaroni and cheese (57F - Cold Holding); raw shell eggs (60F - Cold Holding); raw beef (50F - Cold Holding) mahi (53F - Cold Holding); shrimp (53F - Cold Holding) sour cream (50F - Cold Holding); Per operator less than 4 hours moved to quick chill diced pico tomatoes (50F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning**
29-34-4
High Priority - Waste water is standing in floor drains and will not drain. Waste water is not breaching drain because dipper wells are shut off on server side of pass through **Warning**
28-25-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened raw shrimp stored over ready to eat open fries in stand up freezer. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - No soap provided at handwash sink at bar **Warning**
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Motile wire grates for food contact rusted. **Warning**
22-31-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime red cutting board soiled. Nozzles soda right side machine soiled. Soda gun at bar soiled Soda gun holster soiled **Warning**
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles tall boy kitchen **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen **Warning**
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Multiple food containers with soiled exterior in dish area on clean rack. **Warning**
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in stand up cooler in kitchen and on speed rack with food **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing food wearing a watch **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Server with long hair not restrained portioning sauce **Warning**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Under fryers soiled **Repeat Violation** **Warning**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen 107° utensils in standing water Manager corrected **Corrected On-Site** **Warning**
10-07-4
Basic - Light not functioning in kitchen **Repeat Violation** **Warning**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler located in kitchen shelves soiled. **Warning**
23-03-4
Basic - Plumbing system in disrepair. Hand sink cookline leaking **Warning**
29-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on counter next to gloves and toaster **Warning**
21-44-1
Basic - Single-service articles improperly stored. Employee duffle bag stored versing keys service item at end of fry line. **Warning**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service aluminum pans on inverted or printed over the pass through **Warning**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored over ready to eat celery **Warning**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or Dust in walk-in cooler. **Repeat Violation** **Warning**
36-27-5
9
Frequently Asked Questions
When was Hurricane Grill & Wings last inspected?
The most recent health inspection at Hurricane Grill & Wings on file is from Mar 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Hurricane Grill & Wings?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Hurricane Grill & Wings.
How does Hurricane Grill & Wings compare to other restaurants in Clermont?
Hurricane Grill & Wings most recently scored 78 out of 100, which is higher than the Clermont average of 68.
Has Hurricane Grill & Wings' inspection record improved over time?
No. Recent inspections at Hurricane Grill & Wings have averaged around 22 violations per visit, up from roughly 15 earlier in the record.
What does a low risk rating mean?
A low risk rating at Hurricane Grill & Wings means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hurricane Grill & Wings inspected?
Based on the inspection history on file, Hurricane Grill & Wings is inspected around two times per year on average.
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