Island Wing Company
Last inspected: Feb 17, 2025
41
Score
Across the available record, Island Wing Company has six inspections on file, the first dated 2022. The latest inspection on file is from Feb 17, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to 16 violations per visit.
“Employee wearing jewelry other than a plain ring” comes up most often, recorded three times in the inspection record.
By comparison, the average Orlando facility scores 79, putting Island Wing Company on the weaker side. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Feb 17, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
41
Oct 4, 2024
Routine - Food
5 critical violations. 3 major violations. 11 minor violations.
View 19 violations
High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner on prep table with portion cups **Corrected On-Site**
41-10-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested Dish machine in several times. Unable to get correct readings. Operator immediately called for service . Dish machine was repaired at time of inspection. Retested chlorine 100ppm. **Corrected On-Site**
22-49-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects over dirty dishes in ware washing area
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Tuna out of its original packaging over cooked chicken and ready to eat corn **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over raw burgers in burger drawer cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed to be cleaned **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. hand sink by ice machine **Corrected On-Site**
31B-02-4
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 - 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. Tuna. Operator immediately cut open **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Keys, medicine, and drink stored on shelf above and on prep tables **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches **Corrected On-Site**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Food storage container/container lid cracked or broken. Cracked lid on fish, burger, and wings containers **Corrected On-Site**
14-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in seasoning container **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in room temperature water at bar. Operator discarded water. Utensils in pan on steam well of 114F. Operator immediately discarded water **Corrected On-Site**
10-07-4
Basic - Light shield damaged/in disrepair. Cracked light shield in men's bathroom
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in burger drawer Filters ice machine. Operator immediately cleaned (corrected on site)
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In beer coolers and reach in cooler. Operator immediately began to clean. Standing water In dessert cooler.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat cut melon, carrots in walk in cooler **Corrected On-Site**
08B-17-4
20
Apr 23, 2024
Routine - Food
1 critical violation. 5 major violations. 14 minor violations.
View 20 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Owner paid license fee during inspection **Corrected On-Site** **Warning**
50-17-3
Intermediate - No soap provided at handwash sink. Hand sink at cook line Hand sink at bar **Warning**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at bar has a broken pipe under sink. Using dump sink as hand sink until fixed **Warning**
27-16-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, 2 servers **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar **Warning**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cups used as scoops in containers times at steam well on cook line **Warning**
14-01-5
Basic - Ceiling tile missing. Over walk in cooler **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles at cook line **Warning**
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. Fish for tuna, salmon and mani at cook line. All products 41f or below but not removed or open packaged **Warning**
06-09-1
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cups of coffee at cook line **Warning**
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets for cooks **Warning**
13-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook **Warning**
13-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. 2 door reach in freezer at cook line across from grill **Warning**
14-69-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Warning**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Broken pipe under hand sink at bar. Unable to use, using dump sink as hand sink **Warning**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
26
Aug 16, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Feb 24, 2023
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Diced chicken kept overnight on reach in cooler by hand wash sink on cook line with temperature of 46F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked diced chicken kept overnight on reach in cooler located by hand wash sink on cook line with temperature of 46F.
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.Multiple cutting boards on cook line.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee cutting lemons while wearing a watch and bracelets.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.Employee setting up the line for service with no hair restraint. Employee cutting lemons with no hair restraint.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on walk in cooler and freezer have dust.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler that have desserts and dressings on expo line have debris. Mold like substance on gaskets at cooling drawers under flat top.
22-16-4
Basic - Working containers of food removed from original container not identified by common name.Oil bottle kept on cook line with no name. **Corrected On-Site**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
50
Nov 1, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Food stored in a bar/shed that is not fully enclosed.Per employee open drinks stay in out side bar reach in cooler overnight. A DOOR WILL BE ADDED AT THE KITCHEN ENTRANCE AS RED LINED ON THE PLANS. 2) THE OPEN AIR BAR MUST HAVE THE ABILITY TO CLOSE UP DURING NON OPERATING HOURS AND IS LIMITED TO BEVERAGE PREPARATION ONLY. NO OTHER FOOD PREPARATION IS ALLOWED AT THE OPEN AIR BAR EXPOSED TO ENVIRONMENTAL SOURCES OF CONTAMINATION AND THE ENTRANCE OF VERMIN. 3) LOCATION AND INFORMATION ON WATER HEATING DEVICE TO BE DOCUMENTED BY INSPECTOR AT TIME OF INSPECTION. **Warning** - From follow-up inspection 2022-08-11: **Time Extended** - From follow-up inspection 2022-09-13: **Time Extended** - From follow-up inspection 2022-10-14: **Time Extended** - From follow-up inspection 2022-11-01: Time extended until December 1st 20222 per Angela Carragher **Time Extended**
08B-43-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.Standing water in reach in at expo and standing water in coolers 20 and 22 in bar areas. **Warning** - From follow-up inspection 2022-08-11: **Time Extended** - From follow-up inspection 2022-09-13: **Time Extended** - From follow-up inspection 2022-10-14: **Time Extended** - From follow-up inspection 2022-11-01: **Time Extended**
29-49-6
90
Frequently Asked Questions
When was Island Wing Company last inspected?
The most recent health inspection at Island Wing Company on file is from Feb 17, 2025. The public record contains six inspections in total.
What is the most common violation at Island Wing Company?
Across the inspection record, “employee wearing jewelry other than a plain ring” has been cited three times, more than any other issue at Island Wing Company.
How does Island Wing Company compare to other restaurants in Orlando?
Island Wing Company most recently scored 41 out of 100, which is lower than the Orlando average of 79.
Has Island Wing Company's inspection record improved over time?
No. Recent inspections at Island Wing Company have averaged around 16 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Island Wing Company means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Island Wing Company inspected?
Based on the inspection history on file, Island Wing Company is inspected around three times per year on average.
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