Mighty Chicken and Wings
Last inspected: Jan 23, 2026
41
Score
Mighty Chicken and Wings appears in inspection records 12 times, starting in 2022. Inspectors last stopped by on Jan 23, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“No paper towels” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 74, which Mighty Chicken and Wings' 41 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
4
Critical latest
3
Major latest
0
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. In kitchen on storage shelves, detergent, bleach and grill cleaner stored above clean cloth towels, gloves and fry powder.
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line on double door reach-in cooler, raw chicken stored above raw pork and raw shrimp.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on shelf above stove, chicken (87F - Cold Holding). Employee stated he had it out for short time, going to cut for salad. At cook line on lower shelf, chicken (64F - Cold Holding). Employee stated he took out of freezer to thaw 2 hours prior. In kitchen in glass door reach-in cooler, butter (47F - Cold Holding); milk (46F - Cold Holding). Employee stated door open for prep. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter hot holding unit, mac and cheese (124F - Hot Holding); shrimp (118F - Hot Holding). Employee voluntarily discarded.
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. In side storage room, multiple milk crates stacked in front of handwash sink.
31A-09-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One Certified Food Manager certification expired, one no longer employed at establishment. **Warning**
53A-07-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In side storage room, no paper towels at handwash sink by ice machine.
31B-02-4
41
Aug 8, 2025
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Live, small flying insects found. Observed 3 flying insects in kitchen area.
35A-02-7
High Priority - Non-food grade paper/paper towel used as liner for food container. Employee using roll hand towels to absorb oil on cooked food.
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025. Person in Charge verified no change in ownership. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen in single door reach-in cooler, raw shell eggs stored on shelf above cooked mac and cheese. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At breading station, pork chop (61F - Cold Holding). Employee stated just out to cook, he moved to reach-in cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees present, all hired a year or more per Person in Charge, no employee food handler training. **Repeat Violation** **Admin Complaint**
53B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, exterior of bulk flour container soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Employee in kitchen thawing cases of chicken at room temperature.
06-01-5
Basic - Food stored on floor. In kitchen, cases of oil stored on floor. **Repeat Violation**
08B-38-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under fryerssoiled.
36-73-4
Basic - Bowl or other container with no handle used to dispense food. In bulk flour container, metal bowl used as scoop. **Repeat Violation**
14-01-5
33
Jan 28, 2025
Routine - Food
No violations found.
100
Jan 24, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. In kitchen, liquid dishwashing soap and oven cleaner stored on shelf above clean cloth towels.
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter in hot holding unit, 3 pans of chicken (90f, 121F - Hot Holding). Employee stated chicken placed in warmer 1.75 hours earlier. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area breading station, shrimp (49F - Cold Holding); pork chop (48F - Cold Holding); wings (48F - Cold Holding). Employee stated items out of refrigeration for 1 hour. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen, in glass door reach-in cooler, package of raw bacon stored over portioned dressing.
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, handwash sink next to triple sinks missing paper towels. Employee supplied. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees present, one hired 1 year, 1 hired a couple months have no employee food handler training.
53B-02-5
Basic - Bowl or other container with no handle used to dispense food. In kitchen, in bulk flour container, metal bowl used as scoop.
14-01-5
Basic - Current Hotel and Restaurant license not displayed. DBPR license not posted on board.
50-09-4
Basic - Food stored on floor. In kitchen, multiple cases of oil stored on floor. At front counter area, portioned sauce stored on floor.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen, chicken in triple sink in standing water.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. In kitchen, mop stored in mop wringer. **Repeat Violation**
42-01-4
35
Sep 12, 2024
Routine - Food
No violations found.
100
Aug 8, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
39
Jul 9, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
May 7, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. No current certification available. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-07: No change. **Time Extended**
53B-01-5
90
May 3, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches at chemical dispenser located between triple sinks and cook line. Operator was able to kill all roaches and clean area. **Admin Complaint**
35A-05-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach-in cooler near fryers, raw chicken sired over raw fish. Employee moved fish. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee moved trash can, changed gloves but did not wash hands before returning to bread chicken.
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Fry machine in front of handwash sink. Operator moved. Also, pans and utensils in handwash sink. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment using quat sanitizer, no test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen missing paper towels. Operator supplied. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. No current certification available. **Repeat Violation** **Admin Complaint**
53B-01-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor behind cooking equipment has grease build up. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Bulk breading container stored on floor. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers and reach-in cooler by cook line soiled.
23-03-4
Basic - Single-service articles improperly stored. Sleeve of styrofoam togo boxes stored on floor by breading station. **Repeat Violation**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Bulk breading container not labeled. **Repeat Violation**
02D-01-5
32
Oct 17, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of any certified food manager could be provided. **Warning** - From follow-up inspection 2023-10-17: No proof of any certified food manager. **Admin Complaint**
53A-02-7
90
Aug 15, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
22
Aug 9, 2022
Food-Licensing Inspection
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has chlorine sanitizer (bleach) and quaternary ammonium test strips. Operator told manager to order. **Corrected On-Site**
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sinks in kitchen and near ice machine. Towels provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand washing sinks in kitchen and by ice machine. Soap provided. **Corrected On-Site**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. At all hand washing sinks in establishment. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
70
Frequently Asked Questions
When was Mighty Chicken and Wings last inspected?
The most recent health inspection at Mighty Chicken and Wings on file is from Jan 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at Mighty Chicken and Wings?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Mighty Chicken and Wings.
How does Mighty Chicken and Wings compare to other restaurants in Jacksonville?
Mighty Chicken and Wings most recently scored 41 out of 100, which is lower than the Jacksonville average of 74.
Has Mighty Chicken and Wings' inspection record improved over time?
Results have been roughly steady. Inspections at Mighty Chicken and Wings have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mighty Chicken and Wings 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 Mighty Chicken and Wings inspected?
Based on the inspection history on file, Mighty Chicken and Wings is inspected around three times per year on average.
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