Wing Express
Last inspected: Apr 10, 2026
47
Score
Wing Express appears in inspection records nine times, starting in 2022. Wing Express was last inspected on Apr 10, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Wing Express' latest score of 47 falls below the DeLand average of 73. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Chicken on kitchen shelf . Operator placed time. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table upper level, small bowl placed on top of containers. Cooked chicken (47F - Cold Holding),placed overnight . Operator instructed to discard **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
01B-02-5
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. Low splash Chlorox . Operator purchased approved bleach. **Corrected On-Site**
22-48-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice prepared 24 hours ago, in walk in cooler not date marked . Operator placed date. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Food stored on floor. Bucket with meat stored on walk in freezer floor. **Repeat Violation**
08B-38-4
47
Aug 4, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
58
Feb 3, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food.in walk in freezer. Operator removed. **Corrected On-Site**
14-31-5
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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler, Prepared 2 days ago not date marked. Operator updated . **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chopsticks on food preparation table. Operator removed . Sanitized area. Jacket items on food storage racks . operator relocated **Corrected On-Site**
40-06-5
Basic - Carbon dioxide/helium tanks not adequately secured. Secured tanks. **Corrected On-Site**
51-11-4
64
Aug 30, 2024
Routine - Food
No violations found.
100
Aug 29, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cook line Make table Containers of cooked chicken placed on top of container sson top level . cooked chicken (58F - Cold Holding)/15 minutes . Operator placed on bottom of unit. sliced cheese (48F - Cold Holding); sliced meat (48F - Cold Holding); shrimp .Less than 4 hours . -walk in cooler raw chicken (49F - Cold Holding); less than 4 hours. Operator placed in reach in freezer. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Container full of water at cook line hand sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at cook line handwash sink. **Corrected On-Site** **Warning**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with drink ,placed on top of mane table shelf, **Corrected On-Site** **Warning**
12B-07-4
Basic - Objectionable odors in men's bathroom or other areas of the establishment. **Warning**
36-64-5
64
Mar 15, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
Plumbing Maintained; Sewage Disposal
FL-51
Personal Cleanliness
FL-40
43
Sep 18, 2023
Routine - Food
5 critical violations. 7 major violations. 5 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen marketable raw beef (47F - Cold Holding)/1 hour ; sour cream (47F - Cold Holding). Operator restocking containers and had left some empty spaces,for 45 minutes,. Operator placed ice and replaced empty spaces with containers. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat stored over sauces in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife and cutting board not sanitized in washware area three compartment sink . Employee Washed and rinsed and stored without sanitizing, educated operator. **Corrective Action Taken**
22-45-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone , donned gloves and continued to prepare food at cookline without washing hands first. **Corrective Action Taken**
12A-07-5
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. **Corrected On-Site**
22-48-5
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Food container stored in kitchen hand sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at washware handwash sink. **Corrected On-Site**
31B-02-4
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. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No soap provided at cookline handwash sink. **Corrected On-Site**
31B-03-4
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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler prepared 24 hours ago not date marked. Educated operator. **Corrective Action Taken**
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at cookline wearing watch while preparing food. **Repeat Violation**
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on top of cookline make table unit, **Corrected On-Site**
40-06-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm **Corrected On-Site**
21-07-4
Basic - Water leaking from pipe and/or faucet/handle, at washware three compartment sink.
29-11-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks at front counter, stored loose in cardboard box at front counter. Operator placed inverted in a container. **Corrected On-Site**
25-06-4
18
Feb 22, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid stored on shelf under rice cooker. **Corrected On-Site**
41-05-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen chicken wings (111F - Hot Holding)/1 hour; operator instructed to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline makeline sliced beef (47F - Cold Holding); sliced cheese (46F - Cold Holding);2 hours, operator placed ice. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Container stored in cookline hand sink. **Corrected On-Site**
31A-11-4
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.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Kitchen Rice cooker Container used to dispense cooked rice. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of Monster drink stored on shelf above food preparation table. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on kitchen food table shelf **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch worn by food worker in food preparation area.
13-07-4
Basic - Food stored on floor. 1- Bucket of soy sauce stored on walk in freezer floor. 1- box container of frying oil stored on kitchen floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is laden with grease.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and corn starch containers not labeled on bins at food storage area.
02D-01-5
Basic - 2- Carbon dioxide/helium tanks not adequately secured.
51-11-4
30
Oct 13, 2022
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
82
Frequently Asked Questions
When was Wing Express last inspected?
The most recent health inspection at Wing Express on file is from Apr 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Wing Express?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Wing Express.
How does Wing Express compare to other restaurants in DeLand?
Wing Express most recently scored 47 out of 100, which is lower than the DeLand average of 73.
Has Wing Express' inspection record improved over time?
Results have been roughly steady. Inspections at Wing Express have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Wing Express 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 Wing Express inspected?
Based on the inspection history on file, Wing Express is inspected around three times per year on average.
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