Whiskey Wings
Last inspected: Apr 6, 2026
95
Score
The health department has logged 13 inspections at Whiskey Wings, the earliest from 2022. The newest entry in the record is dated Apr 6, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around five violations each.
“Ready-to-eat” comes up most often, recorded four times in the inspection record.
Restaurants in St. Petersburg average 77, so Whiskey Wings is doing better than most peers. The record reflects steady performance over time.
13
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Handle of microwave **Warning** - From follow-up inspection 2026-04-06: **Time Extended**
14-71-4
95
Mar 26, 2026
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Vodka sauce in walk in cooler dated 3-16. Sweet hot sauce dated 3-6 Sweet mild sauce 3-10 sweet medium date on container 3-7 Employee discarded **Corrective Action Taken** **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Vodka sauce in walk in cooler dated 3-16. Employee discarded Sweet hot sauce dated 3-6 Sweet mild sauce 3-10 sweet medium date on container 3-7 Wet through sauce recipe guide. Employee discarded all items **Corrective Action Taken** **Warning**
02C-01-5
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. 0 ppm main machine. **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee poured water from spatula in hand wash sink at cook line. Educated Employee did **Warning**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine spray bottle not bar not labeled. Employee labeled **Corrected On-Site** **Warning**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Blue cup on prep table at cook line. Employee moved **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Prep Employee eating food in prep area. **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning**
40-06-5
Basic - Food stored on floor. Box of cheese sauce on floor of walk in freezer. Employee moved **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Employee moved **Corrected On-Site** **Warning**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee lemonade over frozen fries in reach in freezer of cook line employee moved **Corrected On-Site** **Warning**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Bar area, **Warning**
29-49-6
Basic - Stored food not covered. Walk in freezer stored bucket of ice cream on self of reach in cooler not covered. Employee covered **Corrected On-Site** **Warning**
08B-12-5
Basic - Duct tape used to repair nonfood-contact surface. Handle of microwave **Warning**
14-71-4
33
Oct 3, 2025
Routine - Food
No violations found.
100
Aug 6, 2025
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. **Warning** - From follow-up inspection 2025-08-06: No employee training **Time Extended**
53B-01-5
90
Jul 30, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach at wall of dishwasher. **Warning**
35A-05-4
High Priority - Live, small flying insects found 2 live flying insects at three compartment sink. **Warning**
35A-02-7
High Priority - In-use utensil stored in at or above 135 degrees Fahrenheit. 86 degrees **Corrected On-Site** **Warning**
10-05-5
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. Cook touched ready to eat Burrito with bare hand. Had cook put back n grill temp 145 degrees **Warning**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left side deli cooler chicken wraps small (60F - Cold Holding); cubbed Tomatoes (60F - Cold Holding); shredded cheddar cheese (60F - Cold Holding); red sauce made here (58F - Cold Holding) Moved to walk in cooler **Corrective Action Taken** **Warning**
03A-02-5
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. **Warning**
53B-01-5
Basic - Food stored in undrained ice. Fish in deli cooler employee removed water **Corrected On-Site** **Warning**
08B-31-4
41
Feb 17, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Warewashing Facilities Maintained and Used
FL-24
55
Nov 22, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
43
Apr 23, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - TCS because to the soup was cooked Brocoline made 4-15-24 in walk in cooler Manager Discarded **Corrective Action Taken**
02C-01-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at bar Quaternary 0ppm bar manager put new water and Quaternary now at 200ppm. **Corrected On-Site**
22-43-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.was 2-1-24 now 2-1-25 **Corrected On-Site**
50-17-3
Basic - Wiping cloth sanitizing solution stored on the floor at bar. Educated
21-38-4
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. During inspection observed 6 pieces of reduced oxygen packaging mahi fish bearing label to remove from reduced before thawing in walk in cooler. Prep cook removed from packaging placed back in walk in fridge. **Corrected On-Site**
06-09-1
58
Dec 20, 2023
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Insects, Rodents, and Animals Not Present
FL-38
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
30
Mar 2, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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/ 5 food handlers present with no certified food manager onsite at time of inspection **Warning** - From follow-up inspection 2023-03-02: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : 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. 3 out of 5 food handlers missing training **Repeat Violation** **Warning** - From follow-up inspection 2023-03-02: **Time Extended**
53B-13-5
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 2023-03-02: **Time Extended**
22-20-5
78
Feb 27, 2023
Routine - Food
7 critical violations. 8 major violations. 3 minor violations.
View 18 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2023 **Warning**
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly on ceiling tile above office 1 live fly at bar **Repeat Violation** **Warning**
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: Cooked peppers 109 degrees F. Discussed with employee that food must be reheated **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top portion of triple door reach in cooler and double door reach in cooler of cook line: Pepper jack 52 degrees F, Swiss 51 degrees F, coleslaw 46 degrees F, cooked mushrooms 46 degrees F, pico 48 degrees F, On cook line: cooked onions 55 degrees F, heavy whipping cream 51 degrees F, cooked chicken 73 degrees F. Employee iced foods **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Homemade marinara sauce in walk-in cooler dated 02/12 should've been used or discarded by 02/18 midnight **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade marinara sauce in walk-in cooler dated 02/12 should've been used or discarded by 02/18 midnight **Warning**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat onions in walk-in cooler. Discussed proper food storage. **Warning**
08A-05-6
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink of cook line blocked by trash can **Warning**
31A-09-4
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/ 5 food handlers present with no certified food manager onsite at time of inspection **Warning**
53A-05-6
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. **Warning**
11-26-1
Intermediate - Person in charge unable to answer basic questions about allergens. Unable to name the 8 major food allergens **Warning**
53A-15-4
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. 3 out of 5 food handlers missing training **Repeat Violation** **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa in triple door reach-in cooler by expo window not dated **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above steam table **Repeat Violation** **Warning**
12B-07-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Air curtains not on at bar **Repeat Violation** **Warning**
35B-05-4
14
Jul 21, 2022
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 out of the 5 food handler certificates expired. **Warning** - From follow-up inspection 2022-07-21: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located by the office. **Repeat Violation** **Warning** - From follow-up inspection 2022-07-21: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water by ice machine **Warning** - From follow-up inspection 2022-07-21: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2022-07-21: **Time Extended**
14-69-4
78
Jul 19, 2022
Complaint Full
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across fryer: coleslaw 47 degrees F, cut lettuce 46 degrees F. Employee placed on ice. Re-temps: coleslaw 40 degrees F, cut lettuce 46 degrees F On cook line: garlic spread on bread 77 degrees. Employee placed in walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Homemade blue cheese dated 07/12 should've been used or discarded on 07/18 midnight **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade blue cheese dated 07/12 should've been used or discarded on 07/18 midnight **Warning**
02C-01-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly on ceiling tile by walk-in cooler. 1 live fly in dish pit area. **Warning**
35A-02-6
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. 0 ppm. Employee set up three compartment sink. 200 ppm quaternary ammonium **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in side prep room blocked by garbage can. Employee removed **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink of bar. Employee placed paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 out of the 5 food handler certificates expired. **Warning**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located by the office. **Repeat Violation** **Warning**
22-20-5
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Glasses in storage room attached to back of building not fully enclosed. **Repeat Violation** **Warning**
24-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf of expo window above reach-in cooler. Employee removed **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Floor area(s) covered with standing water by ice machine **Warning**
36-22-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle. **Warning**
10-20-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Air curtain not on in bar area. **Warning**
35B-05-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). To go cups in back storage area that is enclosed with fencing **Warning**
25-11-5
23
Frequently Asked Questions
When was Whiskey Wings last inspected?
The most recent health inspection at Whiskey Wings on file is from Apr 6, 2026. The public record contains 13 inspections in total.
What is the most common violation at Whiskey Wings?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Whiskey Wings.
How does Whiskey Wings compare to other restaurants in St. Petersburg?
Whiskey Wings most recently scored 95 out of 100, which is higher than the St. Petersburg average of 77.
Has Whiskey Wings' inspection record improved over time?
Results have been roughly steady. Inspections at Whiskey Wings have averaged around five violations per visit across the recent 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 three times per year on average.
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