The Red Wing Restaurant
Last inspected: Dec 19, 2025
70
Score
Public records show nine inspections at The Red Wing Restaurant stretching back to 2022. The Red Wing Restaurant was last inspected on Dec 19, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The pattern that stands out is “interior of oven/microwave has accumulation”, which has been cited five times.
The Red Wing Restaurant's latest score of 70 falls below the Groveland average of 87. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks and utensil racks -interior of ice machine -interior of spray hose at dish machine -dish storage shelves in dish area - From follow-up inspection 2025-12-19: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler in back prep room - From follow-up inspection 2025-12-19: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on back reach in cooler - From follow-up inspection 2025-12-19: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. - From follow-up inspection 2025-12-19: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinet and grill -underside of salamander -gaskets on reach in cooler in prep room -speed rack in kitchen - From follow-up inspection 2025-12-19: exterior sides of fryer cabinet and grill -underside of salamander -gaskets on reach in cooler in prep room **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish room under triple sink - From follow-up inspection 2025-12-19: **Time Extended**
36-27-5
70
Dec 18, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach under cooking equipment **Warning**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks and utensil racks -interior of ice machine -interior of spray hose at dish machine -dish storage shelves in dish area
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler in back prep room
23-24-4
Basic - Equipment in poor repair. -gaskets on back reach in cooler
14-11-5
Basic - Ice buildup in reach-in freezers.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinet and grill -underside of salamander -gaskets on reach in cooler in prep room -speed rack in kitchen
23-03-4
Basic - Stored food not covered. -breaded green tomatoes in reach in freezer. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish room under triple sink
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -under hand sink in kitchen
29-11-4
55
Apr 24, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to freezer for quick cooling. Raw burger patty (47F- Cold Holding)
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
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. Raw Salmon thawed in ROP packaging
06-09-1
Basic - Equipment in poor repair. Cracked interior of reach in freezer
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave in the kitchen
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at prep counter soiled **Repeat Violation**
23-03-4
67
Dec 26, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. -by single service items at bar. Operator relocated. **Corrected On-Site**
41-10-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked prime rib dated 12/14/24 in walk in cooler.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer in kitchen -can opener blade **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -dressing in reach in cooler. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. -reach in cooler in dish area -gaskets on reach in cooler on cook line.
14-11-5
Basic - In-use ice bucket stored on soiled surface between uses. -top of ice machine. Operator placed deli paper underneath. **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler and reach in coolers
23-03-4
Basic - Stored food not covered. -reach in freezer
08B-12-5
50
Mar 27, 2024
Routine - Food
No violations found.
100
Mar 26, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 52f. Less than 4 hours. Advised to rapid chill. Operator adjusted cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
22-02-4
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 - Bowl or other container with no handle used to dispense food. -Blue cheese scoop.
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in chest freezer.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. -Directly on top of ice machine. **Corrected On-Site**
10-12-5
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Unused oven.
22-08-4
55
Oct 19, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 47f. Less than 4 hours. Advised to rapid chill.
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Frank Shallop.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard. -Can opener blade.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board.
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -To right of flat grill.
36-27-5
58
May 2, 2023
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard.
22-02-4
Basic - Food stored on floor. Case of roasted red peppers in dry storage. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of oven.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. -Mushrooms.
08B-39-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. To right of flat grill.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Under three compartment sink.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Salad dressing scoop.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over steam tables.
12B-07-4
52
Dec 6, 2022
Routine - Food
4 critical violations. 3 major violations. 15 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than four hours catfish (49F - Cold Holding); cod (50F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than four hours catfish (49F - Cold Holding); cod (50F - Cold Holding)
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs touching cooked corned beef **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. Roast beef dated 11/26
01B-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roast beef dated 11/26
02C-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in soiled throughout establishment Interior microwave ce machine Interior reach in freezer Slicer soiled Mixer head soiled Can opener blade soiled **Repeat Violation**
22-02-4
Basic - Clean utensils or equipment stored in dirty drawer or rack.
24-06-4
Basic - Current Hotel and Restaurant license not displayed. Owner printed. **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Set up wash, sanitizer, rinse. **Corrected On-Site**
16-13-5
Basic - Equipment in poor repair. Reach in cooler not working Exterior of reach in freezer chest rusted.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice buildup in reach-in freezer throughout establishment
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in dry storage **Corrected On-Site**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled Exterior microwave Gaskets soiled throughout establishment Exterior of pans soiled. Exterior ice machine soiled Exterior of oven soiled
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust next to fryer
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 500+ppm **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. White substance not in original container not labeled in dry storage **Corrected On-Site** **Repeat Violation**
02D-01-5
19
Frequently Asked Questions
When was The Red Wing Restaurant last inspected?
The most recent health inspection at The Red Wing Restaurant on file is from Dec 19, 2025. The public record contains nine inspections in total.
What is the most common violation at The Red Wing Restaurant?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited five times, more than any other issue at The Red Wing Restaurant.
How does The Red Wing Restaurant compare to other restaurants in Groveland?
The Red Wing Restaurant most recently scored 70 out of 100, which is lower than the Groveland average of 87.
Has The Red Wing Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at The Red Wing Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Red Wing Restaurant 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 The Red Wing Restaurant inspected?
Based on the inspection history on file, The Red Wing Restaurant is inspected around three times per year on average.
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