Wild Wing Cafe
Last inspected: Feb 4, 2026
67
Score
Inspectors have visited Wild Wing Cafe four times, with records going back to 2024. On Feb 4, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“Proper cold holding temperatures” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Columbus facility scores 94, putting Wild Wing Cafe on the weaker side. The record is unremarkable in either direction.
4
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 4, 2026
Routine
1 critical violation. 2 major violations. 1 minor violation. 4 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety foods throughout facility cold holding above 41°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge discarded food items.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed food storage containers, utensils, and food equipment being stored on racks with an accumulation of either rust or grease. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Food employee cleaned racks with degreaser.
511-6-1.05(7)(a)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed spray bottles filled with chemicals in bar area without common name labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Food employee labeled bottles.
511-6-1.07(6)(b)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed several plates not properly stored covered or inverted. Clean equipment and utensils shall be stored as specified under paragraph 1. of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. Person in charge covered plates.
511-6-1.05(10)(e)
67
Apr 4, 2025
Routine
2 critical violations. 2 corrected on site.
View 2 violations
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed meatballs and chicken wings located in walk in cooler with a fuzzy gray mold-like substance on them. Rule: Food shall be safe, unadulterated, and honestly presented. Corrective action: Employees discarded food.
511-6-1.04(1)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety foods throughout entire establishment cold holding at temperatures above 41*F. Rule: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, Corrective action: Employees discarded all foods.
511-6-1.04(6)(f)
74
Oct 16, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several time/temperature control for safety foods in prep-top cooler at salad prep area and walk-in cooler cold holding at temperatures greater than 41°F. Rule: See temperature observations. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Corrective action: Person in charge discarded food items.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed sticker residue on food storage containers after wash, rinse, and sanitize process located on racks beside ice machine and above prep-sink. Rule: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Corrective action: Person in charge cleaned all sticker residue from food storage containers.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed black and brown build-up on air vents above dry food storage and above dish rack. Rule: Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Core item must be corrected within 72 hours.
511-6-1.07(5)(a)
74
Apr 2, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several time/temperature control for safety foods cold holding in prep-top coolers and reach-in coolers at temperatures greater than 41°F. See temperature observations. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge discarded food items.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed sticker residue on food storage containers after wash, rinse, and sanitize process located on racks beside ice bin and above prep-sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Priority foundation item must be corrected within 10 calendar days.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed ice buildup and debris on bottom of reach-in freezer. Observed debris buildup on floor of walk-in freezer. Observed debris buildup on floor of beer cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
74
Frequently Asked Questions
When was Wild Wing Cafe last inspected?
The most recent health inspection at Wild Wing Cafe on file is from Feb 4, 2026. The public record contains four inspections in total.
What is the most common violation at Wild Wing Cafe?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at Wild Wing Cafe.
How does Wild Wing Cafe compare to other restaurants in Columbus?
Wild Wing Cafe most recently scored 67 out of 100, which is lower than the Columbus average of 94.
Has Wild Wing Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Wild Wing Cafe have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Wild Wing Cafe 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 Wild Wing Cafe inspected?
Based on the inspection history on file, Wild Wing Cafe is inspected around two times per year on average.
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