Whiskey Wings
Last inspected: Mar 11, 2026
82
Score
The health department has logged 14 inspections at Whiskey Wings, the earliest from 2022. Whiskey Wings was last inspected on Mar 11, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly seven violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited eight times.
Among Largo restaurants, the typical score is 75; Whiskey Wings is comfortably above that bar. The record is unremarkable in either direction.
14
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table next to back walk in beer cooler is accumulated with black substance. Accumulation of pink substance on inside of ice machine to the left of the cookline. **Warning** - From follow-up inspection 2026-03-11: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Food stored on floor. 5 Cases of beer in walk in beer cooler stored on floor. Operator began to place them on shelves. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-11: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Pipe under dish pit area connected to hand sink is dripping on floor. Operator placed bucket under leaking pipe. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-11: **Time Extended**
29-08-4
82
Mar 3, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar (58F - Cold Holding); diced tomato (55F - Cold Holding); coleslaw (50F - Cold Holding) Placed items in freezer at 3:05. Retemped 42F cheddar, 40F coleslaw and 41F diced tomato at 4:00. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
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. Operator ran 3 times, primed machine and still reading 0ppm. Operator set up 3 compartment sink and placed call to Ecolab. Chlorine measuring 100ppm. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table next to back walk in beer cooler is accumulated with black substance. Accumulation of pink substance on inside of ice machine to the left of the cookline. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. **Warning**
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Plastic ramekins used in salsa on expo counter. Operator replaced with ladle. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans wet nesting on wire shelf to the right of walk in beer cooler in back of kitchen. **Repeat Violation** **Warning**
24-08-4
Basic - Food stored on floor. 5 Cases of beer in walk in beer cooler stored on floor. Operator began to place them on shelves. **Corrective Action Taken** **Warning**
08B-38-4
Basic - Plumbing system in disrepair. Pipe under dish pit area connected to hand sink is dripping on floor. Operator placed bucket under leaking pipe. **Corrective Action Taken** **Warning**
29-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Swai in 3 compartment sink sitting in water. Operator began to run cool water over fish to thaw. **Corrected On-Site** **Warning**
06-01-5
45
Oct 6, 2025
Complaint Full
4 critical violations. 2 major violations. 13 minor violations.
View 19 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chili, Cuban meat, and ground beef in walk-in cooler dated more than 7 days. Stop sale.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato soup (54F - Cold Holding) retemped at 54F at 2:29pm cabbage (50F - Cold Holding)1:05 pm retemped at 43F at 2:20pm tomato (44F - Cold Holding) 1:05 pm retemped at 43F at 2:20 pm Dairy (47F - Cold Holding)1:08 pm retemped at 45F at 2:23pm Beef (45F - Cold Holding) 1:08 pm retemped at 39F at 2:20 pm Dairy (43F - Cold Holding) Poultry (43F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Chili, Cuban meat, and ground beef in walk-in cooler dated more than 7 days.
01B-17-5
High Priority - Toxic substance/chemical improperly stored. Unmarked chemical near liquor bottles.
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled in bottle well at bar.
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's restroom without hot water. Temperature was 82F and ran for 2 minute.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed single serve ramekin being used as a scoop in sauce on cook line. **Corrected On-Site**
14-01-5
Basic - Condensation or other drainage not disposed of according to law. Condensation from air conditioning unit leaking onto dining room table.
28-02-4
Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom missing covered trash can.
32-12-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf with sauces in dry store. Employee removed. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting on back shelf near beer walk-in cooler. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Dish machine tested 0 ppm chlorine. Establishment not using dish machine at time of inspection. Discussed with manager to not use dish machine until it is working properly. Manager set up 3 compartment sink. Sanitizing at 50ppm. Gasket in reach in cooler torn.
14-11-5
Basic - Ice buildup in walk-in freezer around edges of doors.
14-69-4
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 for flour container not stored with handle above food.
10-01-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed beer cooler in bar with standing water. **Repeat Violation**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Flour and other white substances unlabeled in bins under counter.
02D-01-5
23
Jul 16, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Food being prepared in open bar area no air curtains **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
08B-32-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Beer bottle cooled slimy **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
14-17-4
86
May 15, 2025
Complaint Partial
No violations found.
100
Apr 24, 2025
Routine - Food
3 critical violations. 6 major violations. 9 minor violations.
View 18 violations
High Priority - Food stored in ice used for drinks. See stop sale. Open personal bottle of apple juice in drink ice in kitchen **Warning**
08B-56-4
High Priority - Live, small flying insects found 2 at the bar, 3 in the kitchen. No air curtains at 3 big bar garbage door windows, 2 swinging doors into kitchen do not seal. **Warning**
35A-02-7
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mushrooms exceed 7 days Fish not removed from packages before thawing Contaminated ice **Warning**
01B-13-4
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. Employee health acknowledgment forms not available **Warning**
11-26-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.not attached to wall by ice machine **Warning**
31B-06-4
Intermediate - Food-contact surface soiled with food debris Slicer **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None for dish machine None for bar 3 compartment **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine **Corrected On-Site** **Repeat Violation** **Warning**
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. Locked in managers office **Warning**
53B-01-5
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. 9 pieces **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.cups by soda fountain kitchen **Repeat Violation** **Warning**
24-08-4
Basic - Food being prepared in open bar area no air curtains **Warning**
08B-32-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top on cook line **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in and reach in handles Soda gun holsters at the bar slimy Reach in beer cooler with bottles water build up with slime **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Beer bottle cooled slimy **Warning**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.ice buckets on floor **Warning**
24-05-4
22
Nov 6, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from cook line Due to overfilling. Individual bags of rice (60F - Cold Holding) Employee moved to reach in cooler.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at bar wet nesting.
24-08-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
70
May 31, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.6 pints Buffalo dip 48 degrees, 4 pints spinach dip 48 degrees, above the fill line overnight at reach in across from fryers also 25 cups of salsa 46 degrees, 20 cup of sour cream 47 degrees in server cooler. - From follow-up inspection 2024-05-31: -Salsa 39 F , sour cream 40 F in server line cooler -Spinach dip 50-52 F , Buffalo dip 52 F in individual portions covered by lid and stacked in top section of cooler at cook line . Temperatures taken 3 hours previously with reading 37 F . Manager placed containers on tray, removed lids placed in freezer for quick chill down . Reviewed keeping containers of dips in the inside of the cooler , placed less containers in the top area monitor food temperatures , add bags of ice or store with lids off Recheck Spinach dip 37 F Buffalo dip 35 F **Admin Complaint**
03A-02-5
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. Martin kitchen manager over 30 days - From follow-up inspection 2024-05-31: Per Manager Martin, general manager to schedule training as soon as possible **Time Extended**
53A-02-7
78
May 30, 2024
Routine - Food
5 critical violations. 5 major violations. 5 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. eggs over ready to eat food in the walk in cooler in walk in
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.salsa 3 gallons
02C-01-5
High Priority - Rodent activity present as evidenced by rodent droppings found.3 on top of dish machine
35A-04-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.fish thawed in package, salsa past 7 days
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.6 pints Buffalo dip 48 degrees, 4 pints spinach dip 48 degrees, above the fill line overnight at reach in across from fryers also 25 cups of salsa 46 degrees, 20 cup of sour cream 47 degrees in server cooler.
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Martin the kitchen Manager lacks knowledge of
11-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.slicer soiled **Repeat Violation**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Martin kitchen manager over 30 days
53A-02-7
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/ 4 employees, none certified
53A-05-6
Intermediate - No soap provided at handwash sink.in dish pit room
31B-03-4
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 - Dead roaches on premises.1 in office cleaned up **Corrected On-Site**
35A-03-4
Basic - No handwashing sign provided at a hand sink used by food employees.by dish pit **Corrected On-Site**
31B-04-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.across the bar
25-27-4
Basic - Working containers of food removed from original container not identified by common name.sugar **Corrected On-Site**
02D-01-5
22
Feb 28, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit reach in cooler across from cook line. rice (48F - Cold Holding); cut leafy greens (48F - Cold Holding); cheese (50F - Cold Holding) Manager put in walk in cooler. Retemp rice (41F - Cold Holding); cut leafy greens (40F - Cold Holding); cheese (40F - Cold Holding) **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled **Warning**
22-02-4
78
Aug 1, 2023
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink out back. **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Ceiling vent soiled above wash-wear area. **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
36-34-5
82
Jul 26, 2023
Routine - Food
11 critical violations. 4 major violations. 14 minor violations.
View 29 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 near ware washing area 1 bar 1 dinning room **Repeat Violation** **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler opposite of cook line. Sliced cheese 51 Southwest egg roll 49 Shredding Cheese 50 Chicken wing case Cooked breaded Chicken wing 50 Cooked non-breaded chicken wing 49 Chicken thighs 48 Server station Rach dressing 50 Southwest dressing 50 **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm educated **Repeat Violation** **Admin Complaint**
22-49-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Preparing green peppers with no gloves -see stop sale. **Warning**
09-01-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Manager was using Quat cleaner as a sanitiser. Inspector noted correct sanitiser on self operator corrected sanitiser. **Warning**
22-48-5
High Priority - Food with mold-like growth. See stop sale. About 2lbs in pizza deli cooler in prep station. jalapeños pepper Green peppers. Onion garlic and basil black olives **Warning**
01B-07-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature Server prep Reach dressing temp at 50 Southwest dressing temp at 50 **Warning**
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Box of unwashed green peppers over ready to eat food in walk in cooler. **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach in cooler Marinara sauce date marked dated 7-11 manager Chilli dated 7-17 Black beans dated 7-14 **Warning**
02C-01-5
High Priority - Stop Sale issued due to adulteration of food product. One cup sliced green pepper bare hand contact. **Warning**
01B-03-5
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Only had notice of big 5. **Warning**
11-01-5
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. Southwest egg roll not date marked in deli cooker across from cook line. Walk in coolerMeat balls And Sliced cheese **Warning**
02C-03-5
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. **Warning**
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in spay bottle in wash area. Labeled by manager **Corrected On-Site** **Warning**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Most reach in coolers at cook line soiled **Warning**
23-24-4
Basic - Covered waste receptacle not provided in women's bathroom. In employment bathroom **Warning**
32-12-5
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Drink on prep station. **Repeat Violation** **Warning**
12B-04-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in reach in cooler not segregated **Repeat Violation** **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. Purse on dry storage areas **Repeat Violation** **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee in back preparing food with no bead guard **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Prep cook **Repeat Violation** **Warning**
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Used for prepping vegetable **Warning**
21-04-4
Basic - Open dumpster lid. Manager closed lid **Corrected On-Site** **Warning**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. In bar area and near the cook line items not inverted **Warning**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Chicken reach in **Repeat Violation** **Warning**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler **Warning**
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Manger took all sanitiser buckets and put new sanitiser in the,was 0 ppm. *now 200ppm*Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Warning**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. White granulated powder and substances no labeled with common name. At service station. **Repeat Violation** **Warning**
02D-01-5
6
Nov 2, 2022
Complaint Full
2 major violations. 10 minor violations.
View 12 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -vegetable grinder at dry storage area has accumulation of food residue -slicer at dry storage area has accumulation of food residue -can opener blade has accumulation of food residue **Repeat Violation** **Warning** - From follow-up inspection 2022-11-02: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -observed food particles in hand sink at cooks line **Warning** - From follow-up inspection 2022-11-02: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on prep table with sauces **Warning** - From follow-up inspection 2022-11-02: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employees milk in walk-in cooler next to items served to the public **Warning** - From follow-up inspection 2022-11-02: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -keys stored above prep table at cooks line **Warning** - From follow-up inspection 2022-11-02: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups at wait station near soda fountain **Repeat Violation** **Warning** - From follow-up inspection 2022-11-02: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives stored between cracks at cooks line **Warning** - From follow-up inspection 2022-11-02: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have accumulation of grease **Warning** - From follow-up inspection 2022-11-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. -coffee filters in coffee machine area not covered **Warning** - From follow-up inspection 2022-11-02: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -reach in cooler to the right of fryers **Warning** - From follow-up inspection 2022-11-02: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -bags with powder substances at dry storage rack -squeeze bottle at prep station and of fryers **Repeat Violation** **Warning** - From follow-up inspection 2022-11-02: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2022-11-02: **Time Extended**
22-20-5
50
Aug 3, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 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. -Dishwasher in the bar (Chlorine 0ppm) Discussed using three compartment sink in kitchen until dish machine in bar is working
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies in kitchen area -2 live flies in bar area
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter spread (60F - Cold Holding) Operator iced butter during time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade has accumulation of food residue -vegetable grinder has accumulation of food residue **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -squeeze bottles at chemical storage rack
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice buckets and bowls at dish drying rack -cups in bar area Operator inverted all items during time of inspection. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. -employees at cooks line
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups at soda fountain area in kitchen
24-08-4
Basic - Working containers of food removed from original container not identified by common name. -container with breading at dry storage rack
02D-01-5
39
Frequently Asked Questions
When was Whiskey Wings last inspected?
The most recent health inspection at Whiskey Wings on file is from Mar 11, 2026. The public record contains 14 inspections in total.
What is the most common violation at Whiskey Wings?
Across the inspection record, “time/temperature control for safety food cold held” has been cited eight times, more than any other issue at Whiskey Wings.
How does Whiskey Wings compare to other restaurants in Largo?
Whiskey Wings most recently scored 82 out of 100, which is higher than the Largo average of 75.
Has Whiskey Wings' inspection record improved over time?
No. Recent inspections at Whiskey Wings have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Whiskey 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 Whiskey Wings inspected?
Based on the inspection history on file, Whiskey Wings is inspected around four times per year on average.
Nearby Restaurants