Wings and Weenies
Last inspected: Jan 22, 2026
70
Score
Inspectors have visited Wings and Weenies seven times, with records going back to 2022. Wings and Weenies was last inspected on Jan 22, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around five violations compared to roughly seven violations earlier on.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited two times.
Wings and Weenies' latest score of 70 falls below the Sarasota average of 81. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Employee washed hands with cold water. Observed multiple employees wash their hands with cold water. Informed the operator on proper water temperature and they rewatched their hands. **Corrected On-Site**
12A-19-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed debris buildup on the top of the dish machine.
16-21-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee breakfast not properly separated in the walk in cooler. Operator moved them to the bottom shelf. **Corrected On-Site**
08B-49-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed there can opener stood in a dirty holder. Operator cleaned the holder. **Corrected On-Site**
10-04-5
Basic - Old labels stuck to food containers after cleaning. Observed multiple old labels stuck to containers. Operator set them aside to be removed. **Corrective Action Taken**
16-46-4
70
Jul 10, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Observed a container of chemical cleaner stored above boxes of coffee in the back storage area. Operator removed the container. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed above the cook line flattop: Cream cheese (76F - Cold Holding). Operator stated it had been out for approximately 1hr. Operator placed it in the walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a sanitizer buckets stored inside their right side kitchen hand sink. Operator removed the bucket. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple sanitizer spray bottles not labeled. Operator labeled them. **Corrected On-Site**
41-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened employee drink stored in the walk in cooler. Operator placed it into a labeled container and placed it on the bottom shelf. **Corrected On-Site**
12B-13-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the sanitizer buckets at 0ppm quaternary. Operator remade them to 200ppm. **Corrected On-Site**
21-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cheesecake being defrosted on the counter. Operator placed it into the walk in cooler. **Corrected On-Site**
06-01-5
52
Oct 29, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the operator had 4hr time marked butter without a written plan. Emailed the operator a plan to fill out.
03F-10-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives in between equipment on the cook line. Operator removed the items. **Corrected On-Site**
10-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed a sanitizer bucket stored on the floor for the cook line. Operator hung it up. **Corrected On-Site** **Repeat Violation**
21-38-4
82
Jul 15, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
45
Jan 29, 2024
Food-Licensing Inspection
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No soap provided at handwash sink. Observed no soap at the kitchen hand wash sink. Operator put more soap. **Corrected On-Site**
31B-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for their quaternary triple sink.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust and grease build up on a ceiling vent above the cook line.
36-34-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at the kitchen hand wash sinks.
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black build up on the walls of the mop sink.
36-27-5
70
Nov 8, 2022
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed at triple sink, chlorine sanitizer at 200 or above. Chef corrected to 50 ppm by adding water. **Corrected On-Site**
41-18-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris on handles and inside on bottom of 2 Reachin Coolers on inside area of kitchen.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent and surrounding tiles with grease/dust buildup above fryers and hood system.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed no receptacle in ladies bathroom. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on Reachin Cooler topped cutting boards. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees in kitchen without hair restraint. Both employees corrected by using hairnets. **Corrected On-Site**
13-03-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed coving in disrepair along rear Walkin Coolers across from triple sink.
36-08-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed grease and debris under and behind cooking equipment.
36-01-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing around Dishwashing Machine area, and approximately 4 tiles in disrepair in rear Walkin Cooler .
36-17-5
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 scoop handle in bulk sugar. Chef corrected by removing. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters.
23-03-4
52
Jul 19, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over ground beef in walk in cooler. Employee moved eggs. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cream type bucket stored in Hand wash sink. Employee removed bucket.
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board in kitchen grooved. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-09-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Observed light in Walk in freezer inoperable.
38-04-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed no cover on women's restroom waste basket.
32-12-5
67
Frequently Asked Questions
When was Wings and Weenies last inspected?
The most recent health inspection at Wings and Weenies on file is from Jan 22, 2026. The public record contains seven inspections in total.
What is the most common violation at Wings and Weenies?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Wings and Weenies.
How does Wings and Weenies compare to other restaurants in Sarasota?
Wings and Weenies most recently scored 70 out of 100, which is lower than the Sarasota average of 81.
Has Wings and Weenies' inspection record improved over time?
Yes. Recent inspections at Wings and Weenies have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Wings and Weenies means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Wings and Weenies inspected?
Based on the inspection history on file, Wings and Weenies is inspected around two times per year on average.
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