Wings & More
Last inspected: Oct 31, 2025
90
Score
Going back to 2022, Wings & More has 10 inspections in the public record. The most recent report on file is from Oct 31, 2025. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around two violations each.
When inspectors have written things up, “floor soiled/has accumulation of food debris between” has been the most frequent reason, cited three times.
The city-wide average for Fort Lauderdale sits at 80, putting Wings & More on the better side of that line. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 31, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In the kitchen next to the single door reach in freezer, a bucket of 89F water was used to store spatulas. The items were removed to the dish area. **Corrected On-Site**
10-07-4
90
Aug 11, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Chef moved to the triple sink.
22-02-4
90
Jan 23, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Floor soiled/has accumulation of food debris between and under fryers on the cook line.
36-73-4
82
Sep 16, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line, cooked wings (84-110F - Hot Holding). The wings have been holding in the pan at room temperature for less than 30 minutes. The wings were returned to the fryer to reheat to 165F to hot hold **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink, a spray bottle containing a clear liquid was not labeled. The operator labeled the bottle **Corrected On-Site**
41-17-4
78
Nov 8, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed scour pad stored inside hand wash sink in kitchen. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown purple substance, stored on prep table shelf in kitchen. Operator labeled. **Corrected On-Site**
41-17-4
82
Sep 9, 2023
Complaint Full
No violations found.
100
Sep 8, 2023
Complaint Full
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees on cook line leaving kitchen, opening walk in cooler door and returning with items to line and changing gloves without washing hands first.
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In small chest freezer closest to back door, open pack of raw burgers above open pack of raw breaded fish. Employee moved fish to separate freezer for proper separation. **Corrected On-Site**
08A-02-6
High Priority - Sewage/wastewater backing up through floor drains. Waste water coming up from floor drain next to kitchen hand sink. Water covering walkway from kitchen to walk in cooler and back storage areas and employees tracking water across floor.
28-26-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, chicken soup (50F - Cold Holding); sliced cheddar cheese (51F - Cold Holding); cooked ribs (50F - Cold Holding); deli turkey (48F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, chicken soup (50F - Cold Holding); sliced cheddar cheese (51F - Cold Holding); cooked ribs (50F - Cold Holding); deli turkey (48F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1) In walk in cooler, blue cheese dressing 52F @ 4:20pm (prepared cooling since 11:00am). 2) At blue cheese dressing 49F @ 4:10pm (prepared 11:00am)
03D-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of chicken soup and cooked ribs and wrapped portioned sliced provolone in walk in cooler missing date marking. Per employee soup 2 days old, ribs 3 days old, and cheese cut and wrapped yesterday morning.
02C-02-5
Basic - Soiled dry wiping cloth in use. Two soiled wiping clothes on prep table by steam well.
21-10-4
35
Jul 21, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler in cook line ; sliced cheese ( 46 F cold holding ) less than 2 hours ago. Operator moved to reach in cooler to quick chill. * corrected action taken* 2. Walk in cooler , house made blue cheese (45 cold holding) less than 4 hours ago. Per manager , blue cheese pulled from walk in cooler for portioning. Operator moved to chest freezer to quick chill. **Corrective Action Taken**
03A-02-5
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. Printed procedure to manager. **Corrected On-Site**
11-27-4
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. One new employee hired( Jean Fildler).
11-26-1
Basic - Plumbing system in disrepair. Floor drain backs up with water when hand wash sink is turned by entrance to cook line. Water draining on floor, operator vacuumed and cleaned area during inspection. Area is isolated until plumber arrives. **Corrective Action Taken**
29-08-4
Basic - Standing water in floor drain/floor drain draining very slowly. Operator mopped during inspection. **Corrected On-Site**
29-19-4
Basic - Walk-in cooler with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at drink station. Operator moved to sanitizer solution. **Corrected On-Site**
21-12-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit inside reach in cooler under flip top cooler in cook line. Operator provided **Corrected On-Site**
05-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
36-32-5
Basic - Floor soiled/has accumulation of debris/ grease under cooking equipments in cook line.
36-73-4
50
Nov 15, 2022
Complaint Full
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Anilus Juste took manager exam on 11/02/2022 from NFFSP, awaiting results. Will be reviewed at the next routine inspection.
53A-03-7
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees waiting certification, class date on 11/02/2022 from National Registry of Food Safety Professionals. Will be reviewed at the next routine inspection. **Repeat Violation**
53B-05-5
Basic - 1. Walk-in cooler shelves with rust that has pitted the surface. 2. Shelf with rust that pitted the surface in storage room where can foods are stored. **Repeat Violation**
14-17-4
Basic - Bowl or other container with no handle used to dispense Parmesan cheese in cook line. Operator removed **Corrected On-Site**
14-01-5
Basic - Floor tiles missing and/or in disrepair next to flat grill in cook line. **Repeat Violation**
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom **Repeat Violation**
31B-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on prep table in kitchen. Operator moved to be washed **Corrected On-Site**
21-09-4
64
Oct 31, 2022
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Carbon dioxide/helium tanks not adequately secured next to ice machine in kitchen.
51-11-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sink set up with sanitizer solution in the middle. Operator set up correctly during inspection. **Corrected On-Site**
16-13-5
Basic - Floor soiled/has accumulation of debris and grease under all equipments in cook line.
36-73-4
Basic - Floor tiles missing and/or in disrepair next to flat grill in cook line.
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water @85F in cook line , cooked moved to flat grill **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep tables in cook line. Floor fan with dust in kitchen opposite 3 compartment sink.
23-03-4
Basic - Old labels stuck to food containers after cleaning inside walk in cooler.
16-46-4
Basic - Single-service articles improperly stored. Cases of single service lids on floor in kitchen. Operator elevated **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Cooked chicken soup inside walk in cooler. Operator covered **Corrected On-Site**
08B-12-5
Basic - 1. Walk-in cooler with rust that has pitted the surface. 2. Shelf with rust that pitted the surface in storage room where can foods are stored.
14-17-4
52
Frequently Asked Questions
When was Wings & More last inspected?
The most recent health inspection at Wings & More on file is from Oct 31, 2025. The public record contains 10 inspections in total.
What is the most common violation at Wings & More?
Across the inspection record, “floor soiled/has accumulation of food debris between” has been cited three times, more than any other issue at Wings & More.
How does Wings & More compare to other restaurants in Fort Lauderdale?
Wings & More most recently scored 90 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Wings & More's inspection record improved over time?
Results have been roughly steady. Inspections at Wings & More have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Wings & More 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 Wings & More inspected?
Based on the inspection history on file, Wings & More is inspected around three times per year on average.
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