Wing Station
Last inspected: Feb 23, 2026
29
Score
Across the available record, Wing Station has 10 inspections on file, the first dated 2022. The most recent report on file is from Feb 23, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near 11 violations each time.
The pattern that stands out is “food stored on floor”, which has been cited nine times.
By comparison, the average Ocala facility scores 78, putting Wing Station on the weaker side. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
3
Major latest
10
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line proceeded to handle chicken wings after touching pants without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice stored in bin on shelf across from walk-in cooler.
14-15-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over shell eggs in walk-in cooler. Manager placed chicken on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin for ice machine stained. Blade for can opener on kitchen prep table soiled with old food debris.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice stored in walk-in cooler. Manager stated rice was prepared on 2/21.
02C-02-5
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. Four out of five employee certifications expired.
53B-14-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank stored in dry storage area next to ice machine. **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottles of water stored on shelf above reach-in cooler next to kitchen prep sinks. Manager removed bottles of water. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cooked noodles and beef stored in walk-in cooler.
08B-49-4
Basic - Food storage container/container lid cracked or broken. Lids stored above kitchen prep sinks.
14-38-4
Basic - Food stored on floor. Cases of cooking oil stored on floor in dry storage area. **Repeat Violation**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on kitchen shelf. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Chicken stored in kitchen reach-in freezer. Manager wrapped chicken with plastic wrap. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine in dining room next to restroom.
08B-62-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler next to kitchen prep sinks. Manager placed wiping cloth in sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor across from kitchen prep sinks. Manager placed bucket on shelf. **Corrected On-Site** **Repeat Violation**
21-38-4
29
Oct 9, 2025
Complaint Partial
No violations found.
100
Sep 26, 2025
Routine - Food
5 critical violations. 14 minor violations.
View 19 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: cooked chicken wings (46F,47F - Cooling). Manager stated the chicken wings were prepared the previous day.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: cooked chicken wings (46F,47F - Cooling). Manager stated the chicken wings were prepared the previous day.
01B-36-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over shell eggs in walk-in cooler. Manager placed chicken on bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp and proceeded to handle to go containers without washing hands and changing gloves. Manager had employee wash hands, change gloves and discard to go containers without washing. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in walk-in cooler: chicken (44F - Cold Holding). Manager stated chicken placed in cooler one hour prior to temperature being taken. Manager placed chicken in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored in dry storage area.
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
35B-01-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging from ceiling in middle of kitchen. Manager removed sticky tape during inspection. **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. Two cases of cooking oil stored on floor at end of cook line. Manager had employees place cooking oil on shelves. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gasket for reach-in freezer across from walk-in cooler.
23-03-4
Basic - Reuse of single-service or single-use articles. Establishment reuses cooking oil containers to store sauces in kitchen.
25-32-4
Basic - Standing water in bottom of walk-in-cooler. Underneath chicken stored in walk-in cooler.
29-49-6
Basic - Stored food not covered. Crawfish stored in reach-in freezer at end of cook line. Manager placed lid on container. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over prepped mushrooms in reach-in cooler next to kitchen entrance. Manager placed tomatoes on bottom shelf. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler next to kitchen entrance. Manager placed wiping cloth in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen sanitizer bucket stored on floor across from three compartment sink. Manager placed bucket on shelf. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Containers stored on shelf across from walk-in cooler. Manager placed labels on containers. **Corrected On-Site**
02D-01-5
23
Feb 4, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook wearing gloves put raw meat on grill, then wiped gloved hands with Wet wiping cloth on cutting board, then handled cheese slices. Discussed with operator.
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bowl with raw beef sitting on top of bin in flip-top make table cooler Beef at 60F. Manager advised that beef had been there for 30 minutes. Manager placed beef in reach in cooler.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. hand wash sink in prep area had a bowl and gloves in sink. Manager removed items **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vents over cook area soiled with grease and oil **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( cooked rice ). Operator removed bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket torn in reach in freezer on cookline **Repeat Violation**
14-74-7
Basic - Food storage container/container lid cracked or broken. Rice container lid cracked in several places. Bowl in flip-top make table cooler missing pieces from being cracked.
14-38-4
Basic - Food stored on floor. Two large plastic containers of soy sauce on floor **Repeat Violation**
08B-38-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored on prep table. Employee removed drill **Corrected On-Site**
42-03-5
Basic - Stored food not covered. Rangoons not covered in reach in freezer. Manager covered rangoons **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( Avocados ) stored over ready-to-eat food ( Margarine and cut brocolli ) in walk in cooler. Manager put avocados on bottom shelf. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two Wet wiping cloth stored on cutting board
21-12-4
41
Aug 19, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( rice ).
14-01-5
Basic - Cardboard used to line food-contact shelves. Soiled cardboard used above hand wash sink to avoid bumping head. **Repeat Violation**
14-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in freezer gasket frayed **Repeat Violation**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three employee drinks stored above flip-top make table cooler in kitchen
12B-07-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink.
21-23-4
Basic - Food stored on floor. Three containers of wing hot sauce stored on floor. Manager placed on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( flour ) **Repeat Violation**
10-01-5
Basic - Stored food not covered. Wings in reach in cooler not covered
08B-12-5
61
Jun 24, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Observed alcohol spray bottle stored net to take out bags that are ready to be filled with orders.
41-10-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef wrapped in clear wrap stored over open box of corn cobs in reach in freezer. Manager removed frozen beef. **Repeat Violation** **Admin Complaint**
08A-04-5
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. Observed three food handler certificates expired.
53B-14-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed gasket in reach in freezer with gasket frayed.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cups stored on top of flip-top make table cooler. Manager removed cups from top of flip-top make table cooler **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed case of water stored on floor in front work area. Manager placed water case on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control food stored with handle touching food ( flour ). Manager removed and replaced with scoop with handle **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board of flip-top make table cooler on cook line.
21-12-4
Basic - Cardboard used to line food-contact shelves. Observed soiled cardboard on corner of shelf above hand wash sink used as head bump guard.
14-05-4
50
Jan 8, 2024
Routine - Food
5 critical violations. 6 major violations. 10 minor violations.
View 21 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At arriving time, Observed Multiple employees not wearing gloves and working with food at the cook line and prep area, employees started wearing gloves and no hand washed occurred. **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with food. In reach-in freezer, observed raw fish in thank you gray bag. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach-in freezers, observed opened bags of raw chicken stored on top of opened bag of burgers and fish. **Repeat Violation**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, observed cooked chicken wings at 52F, per Manager all wings will be served within the next hour. Inspector provided and explained time as a Public Health control form. Manager agreed to discard wings at 2:30pm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed chicken wings at 126F, per employee wings came out of fryer 30 minutes prior. Per manager wings will be gone within one hour. Inspector explained the use of time as public health control form. Manager will discarded wings at 2:15pm.
03B-01-6
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near back door blocked with multiple containers inside and in front of sink, manage moved all. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan on site not filled out, operator was not able to explained the onside procedure for chicken wings and fries. Inspector provided a digital copy and explained the form.
03F-10-5
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Male manager unable to answer correctly the minimum cooking temperatures for fish and chicken wings.
53A-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach-in cooler, potatoes no date ,asked, manager dated 01/06/2024. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Two certificates not filled out completely, missing date of training and expiration date.
53B-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above coolers **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, observed opened employee personal food stored above and next to customers food. **Repeat Violation**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored stacked above triple sink.
24-08-4
Basic - Food storage container/container lid cracked or broken. Observed some lids cracked.
14-38-4
Basic - Food stored on floor. At the cook line, observed three boxes of French fries on floor under prep table, manager moved back to freezer. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife stored between reach-in cooler and prep table, Employee moved to sink. **Corrective Action Taken** **Repeat Violation**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the dry storage area, observed bowl handle touching the food (rice and flour).
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and hood system heavily soiled with grease
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawed at room temperature inside sink, Manager turned on the water. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, bulk containers not labeled, Manager labeled during inspection. **Corrected On-Site**
02D-01-5
16
Sep 18, 2023
Routine - Food
5 critical violations. 5 major violations. 11 minor violations.
View 21 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee came from back station touched his clothes and face and started wearing gloves without washing hands, inspector instructed to washed hands. **Corrective Action Taken**
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple non food grade bags in direct contact with raw food (chicken and beef). **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At the cook line, opened bag of raw beef stored above crab, also at the prep area, raw chicken above crab. Manager started moving items. **Corrective Action Taken**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line container of cooked chicken wings 50F, manager stated wings were pulled out of fridge 30 minutes prior to temperature being taken, Manager moved wings back to walk-in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. At the cook line, raw chicken wings no time marked, Manager cooked all wings, also observed time as a Public Health control form not filled out correctly, inspector explained form. **Corrective Action Taken**
03F-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hand in prep sink, inspector instructed to use handwash sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three male employees
53B-02-5
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. For three male employees
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, fried rice made 09/16/2023 o date marked, Manager dated. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning container
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. At the dining area, CO 2 tanks not secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above raw chicken wings container, employe discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler and freezers, observed employee personal food stored above customers food.
08B-49-4
Basic - Food stored on floor. At the prep area and cook line oil jugs on floor also wing sauce on floor, manager moved off the floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. RIF near walk-in cooler **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table, employee moved to sink. **Corrective Action Taken**
10-17-4
Basic - Open dumpster lid. Behind restaurant, dumpster lid open.
33-16-4
Basic - Reuse of single-service or single-use articles. At the cook line, observed gallon with handle cut in half to use as a scoop, also observed multiple oil jugs containers refilled with wings sauces and margarine containers (handles) used to stored in house wings sauces.
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored not inverted, manager inverted. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Stored food not covered. In reach-in freezers, multiple food containers or covered, also bags of food opened. **Repeat Violation**
08B-12-5
17
Apr 3, 2023
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean pans without washing hands. Manager had employee wash hands and rewash pans. **Corrective Action Taken**
12A-16-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen.
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Chicken stored in grocery bag in cook line reach-in freezer.
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw fish in reach-in cooler across from oven. Manager placed raw ground beef on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line oven: cheese (41F,40F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
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 and the time removed from temperature control cannot be determined. Fries stored on cook line. Manager stated fries prepared 30 minutes prior. Manager placed proper time on fries. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored shelf in kitchen stained. **Repeat Violation**
22-02-4
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/. Establishment had four employees working with no certified food manager present. Certified food manager arrived during inspection. **Corrected On-Site**
53A-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. Establishment has no written procedure available. Inspector provided operator with written procedure.
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on top of reach-in cooler next to kitchen entrance. Manager discarded drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stored on shelf above three compartment sink. Manager separated containers allowing them to air dry. **Corrected On-Site**
24-08-4
Basic - Food stored on floor. Parmesan cheese stored on floor in dry storage room. Soy sauce stored on floor on cook line. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer at end of cook line.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cart handle located on cook line. Manager placed tongs on top of oven. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Ceiling tiles on cook line greasy. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in kitchen. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Beef and crab legs in reach-in freezer across from the cook line oven.
08B-12-5
20
Dec 21, 2022
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw eggs in walk in cooler. Raw chicken over imitation crab in reach in freezer in storage room.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal lid over Handwash sink near back door, employee moved lid. **Corrected On-Site**
31A-09-4
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 employees.
53B-14-5
Basic - Water leaking from pipe and/or faucet/handle. Leaking cold water handle at Handwash sink on the cooks line.
29-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple beverages on top of small reach in cooler by Three compartment sink in kitchen, employee moved all beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cooked rotisserie chicken above food to be sold to the public, employees moved food to the bottom. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of boxes of condiments.
40-06-5
Basic - Food stored on floor. Large sauce containers on floor and raw fish fillets in container on floor under prep, employees placed up off of floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf holding extra boxes of condiments. Wooden piece next to reach in cooler and above prep table on cooks line.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers. Walk in cooler fan guard. Walk in cooler shelving.
23-03-4
45
Frequently Asked Questions
When was Wing Station last inspected?
The most recent health inspection at Wing Station on file is from Feb 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Wing Station?
Across the inspection record, “food stored on floor” has been cited nine times, more than any other issue at Wing Station.
How does Wing Station compare to other restaurants in Ocala?
Wing Station most recently scored 29 out of 100, which is lower than the Ocala average of 78.
Has Wing Station's inspection record improved over time?
Results have been roughly steady. Inspections at Wing Station have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Wing Station 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 Station inspected?
Based on the inspection history on file, Wing Station is inspected around three times per year on average.
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