Whiskey Wings
Last inspected: Jan 26, 2026
30
Score
Whiskey Wings has been inspected 10 times since 2022. Whiskey Wings was last inspected on Jan 26, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly five violations earlier in the record.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
Restaurants in St. Petersburg average 77, so Whiskey Wings trails the local norm. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
3
Critical latest
4
Major latest
7
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 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 behind bar (Chlorine 0ppm) hooked up to bottle of chlorine solution with instructions for pool use, no indication of use for food contact surfaces. Operator put approved sanitizer and retested at 50PPM. **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects found -1 live fly behind bar
35A-02-7
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. -sanitize dispenser in 3 compartment sink is hooked up to a bottle of hand sanitizer. -dish machine behind bar hooked up to bottle of chlorine solution with instructions for pool use, no indication of use for food contact surfaces. Operator will discontinue use of the sanitizer metering equipment in 3 compartment sink and use bleach. Bar dish machine was stocked with proper sanitizer and testing at 50PPM. **Corrected On-Site**
22-48-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle behind bar soiled with slime, operator cleaned and sanitized. **Corrected On-Site**
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. They have quaternary test strips, but not chlorine. Provided operator with chlorine test strips. **Corrected On-Site**
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink. Operator put paper towels out. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink by 3 compartment sink. Operator put soap out. **Corrected On-Site**
31B-03-4
Basic - Bathroom door left open other than during cleaning or maintenance. -employee bathroom in kitchen door left open
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom in kitchen does not have self closing doors
32-04-4
Basic - Dumpster on grass, not on proper pad/nonabsorbent surface.
33-23-4
Basic - Floor area(s) covered with standing water. -in walk in cooler -near mop sink and dry storage area
36-22-4
Basic - Garbage on the ground around dumpster.
33-19-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloths stored solution of water and hand sanitizer. Operator remade sanitize buckets with bleach and water, testing at 50PPM. **Corrected On-Site**
21-03-4
30
Jul 24, 2025
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash (51F - Cold Holding) cold holding on cook line. Cut lettuce (48F - Cold Holding); salsa (44F - Cold Holding) Staff moved to walk in freezer. retemp at or below 41. Butter packets by service window kept at room temp over 4 hours, per manager. Staff discarded these items. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna and snapper not removed from commercially vacuum sealed bags prior to thawing in walk in cooler. Discussed proper thawing with mgmt.
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Marinara (dated 7/16) and ribs (dated 7/11) in walk in cooler. Staff discarded.
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over baked potatoes. Corrected by staff. **Corrected On-Site**
08A-05-6
High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper cups used for mules at bar not lined with stainless steel
14-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Sink on right in women's restroom
27-19-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Management unable to find test strips during inspection.
16-37-1
Basic - Food storage container/container lid cracked or broken. In use container in cooler with cracker lid. Manager replaced. **Corrected On-Site**
14-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Waste line missing at soda gun holster behind bar.
29-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups and mixing bowls **Repeat Violation**
24-08-4
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. Raw tuna and snapper not removed from commercially vacuum sealed bags prior to thawing in walk in cooler. Discussed proper thawing with mgmt.
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Portion cups in seasoning bins. Staff removed. **Corrected On-Site**
14-01-5
29
Jan 21, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs in standing water at 60F. Employee removed tongs from water. **Corrected On-Site**
10-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles holders at bar soiled with food debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar area next to dishwasher. Employee replaced paper towels **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar area not labeled. Employee labeled bottled sanitizer **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
61
Sep 24, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper mugs at bar
14-02-4
High Priority - Pesticide-emitting strip present in food prep area. Next to dish machine, removed **Corrected On-Site**
41-24-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles and holsters soiled at bar
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Strainer in hand sink at bar, removed **Corrected On-Site**
31A-09-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle, removed **Corrected On-Site**
10-20-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop at bar on liquor bottles and in non drink ice, removed **Corrected On-Site**
10-12-5
55
Apr 29, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes through dish washer then placed clean dishes on shelves. Inspector educated management on proper hand washing. **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sweet butter (57F - Cold Holding). Employee placed item in the walk-in freezer **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris. Soda nozzles at bar soiled with food debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind bar area. Employee replaced paper towels. **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting cups at waitress area.
24-08-4
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. 9 each, of 4oz raw yellowfin tuna reach in cooler on cook line fully thawed since 4-25-2024. **Corrective Action Taken**
06-09-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Standing water in bottom of reach-in-cooler on cook line.
29-49-6
50
Feb 27, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning** - From follow-up inspection 2024-02-27: **Time Extended**
53B-09-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2024-02-27: **Time Extended**
14-69-4
86
Feb 26, 2024
Complaint Full
4 critical violations. 3 major violations. 15 minor violations.
View 22 violations
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches behind reach in cooler on cook line. Manager removed and sanitized area. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing in mop sink area. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cinnamon butter (69F - Cold Holding). Manager placed item in freezer **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. 1 -10 oz dented can of black beans. 1 - 7 oz dented can of artichokes **Warning**
01B-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar area not identified. Employee labeled chemical. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer on wall in prep area soiled with food debris. **Warning**
22-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
53B-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hand sign at hand sink waitress area. **Warning**
31B-04-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Straws on bar not wrapped and protected. **Warning**
25-02-4
Basic - Working containers of food removed from original container not identified by common name. White powdered substance in container not identified. Manager labeled container flour. **Corrected On-Site** **Warning**
02D-01-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 2 dead roaches in sticky trap under soda boxes in kitchen area 2 dead roaches in sticky trap under hand sink in prep area. 2 dead roaches in sticky trap under hand sink on cook line. Manager removed and sanitized area. **Corrected On-Site** **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container with no handle in container. Employee removed items. **Corrected On-Site** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank not secured next to soda boxes. **Warning**
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Damaged/spoiled/recalled food not properly segregated. 1 -10 oz dented can of black beans. 1 - 7 oz dented can artichokes **Warning**
08B-20-4
Basic - Dead roaches on premises. 1 dead roach in corner next to liquor rack in kitchen area. 1 dead roach under soda boxes in kitchen area. 2 dead roaches under dish machine in kitchen area. Manager removed and sanitized area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Food not stored at least 6 inches off of the floor. Case of crab legs on floor in walk-in freezer Case of lemons on floor in walk-in cooler. Employee moved items off the floor. **Corrected On-Site** **Warning**
08B-47-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. **Warning**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes between coolers on cook line. Employee moved knife **Corrected On-Site** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handles on cook line. Employee moved items. **Corrected On-Site** **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line soiled with food debris. **Warning**
22-08-4
19
Nov 3, 2023
Food-Licensing Inspection
No violations found.
100
Feb 17, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. #10 cans: 1 marinara, 2 diced tomatoes, 1 artichoke hearts dented on same shelf as un damaged food
01B-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Spray bottle containing toxic substance not labeled. All chemical Squeeze bottles in dish area need identification
41-17-4
Basic - Damaged/spoiled/recalled food not properly segregated. #10 cans: 1 marinara, 2 diced tomatoes, 1 artichoke hearts dented on same shelf as un damaged food
08B-20-4
64
Dec 13, 2022
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes, chicken, mushrooms, burgers, and all other tcs food in cooks line reach in cooler are temping at 55f or above. Cooke said food has been in this cooler for less than 4 hours. All food was placed on a speed rack and taken to walk in cooler **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 flies on clean dishes and on clean dish storage rack in kitchen 5 flies on hood and walls above cooks line 50 flies behind bar on bottles, beer tap nozzles, and walls 3 flies on walls in dining area
35A-02-6
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
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.
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles hanging on sinks in kitchen need identification
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line drink uncovered on cutting board
12B-07-4
52
Frequently Asked Questions
When was Whiskey Wings last inspected?
The most recent health inspection at Whiskey Wings on file is from Jan 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Whiskey Wings?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five 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 30 out of 100, which is lower than the St. Petersburg average of 77.
Has Whiskey Wings' inspection record improved over time?
No. Recent inspections at Whiskey Wings have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Whiskey 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 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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