Wingstop
Last inspected: Feb 18, 2026
74
Score
Across the available record, Wingstop has eight inspections on file, the first dated 2022. The latest inspection on file is from Feb 18, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly eight violations earlier in the record.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded four times.
Wingstop scores about where you'd expect for a Daytona Beach restaurant. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
74
Sep 15, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food Temperature Measuring Devices Provided and Accurate
FL-46
Toilet Rooms Maintained
FL-53
61
Mar 25, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - No handwashing sign provided at a hand sink used by food employees. -men's room
31B-04-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Single-service articles improperly stored. -box of to go containers on floor
25-05-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -commercial process Corn 65f less than 4 hours,placing in walk in cooler
06-03-5
82
Oct 28, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -potato slicer
22-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. -No dates written of certificates
53B-10-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -around potato slicer
36-27-5
74
Mar 12, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. -chemical spray bottles stored hanging on shelf with drink lids **Corrected On-Site**
41-10-4
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. - chicken wings less than 4 hours **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -potato chopper
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Ripped/worn tin foil used as shelf cover. -shelf under prep table
14-20-4
Basic - Single-service articles not stored inverted or protected from contamination. -to go containers not inverted stored under hand sanitizer **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping in bottom of chicken reach in cooler **Corrected On-Site**
21-12-4
55
Sep 19, 2023
Complaint Full
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee grabbed bun from toaster with barehands
09-01-4
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. -chicken wings less than 4 hours **Corrected On-Site**
03F-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. -new hires
11-26-1
Intermediate - No soap provided at handwash sink. -next to prep sink **Corrected On-Site**
31B-03-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -working with corn and placing food in to go containers
13-06-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -per manager has been a manager for approximately 60 days,per manager was scheduled for class but was cancelled.
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -potato chopper
22-02-4
Basic - Cove molding at floor/wall juncture broken/missing. -by 3 compartment sink
36-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. -boxes of potatoes
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on reach in cooler -pallet next to fryers soiled -Exterior of starch container
23-03-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Corn 50 f less than 1 hour
06-03-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind prep sink and 3 compartment sink
36-27-5
33
Apr 10, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Food with mold-like growth. See stop sale. -Tcs Blue cheese dressing, manager discarded
01B-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes 50f less than four hours, placed in walk In cooler
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser
22-02-4
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. -new hires
11-26-1
Basic - Drain cover(s) missing. -Mopsink
29-18-4
Basic - Food stored on floor. -sodas floor / frontline
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pallet next to chicken cooler soiled -Exterior of potato cutter
23-03-4
Basic - Standing water in bottom of reach-in-cooler. -chicken cooler
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink -around potatoes cutter
36-27-5
47
Oct 25, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
43
Frequently Asked Questions
When was Wingstop last inspected?
The most recent health inspection at Wingstop on file is from Feb 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Wingstop?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Wingstop.
How does Wingstop compare to other restaurants in Daytona Beach?
Wingstop most recently scored 74 out of 100, which is about the same as the Daytona Beach average of 71.
Has Wingstop's inspection record improved over time?
Yes. Recent inspections at Wingstop have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Wingstop 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 Wingstop inspected?
Based on the inspection history on file, Wingstop is inspected around two times per year on average.
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