Wing Master
Last inspected: Jan 28, 2026
74
Score
Wing Master, located at 206 Roberson Mill Rd, Milledgeville, GA, had a moderate risk inspection on January 28, 2026, with a score of 74. This inspection noted two critical violations related to proper cold holding temperatures. Across six scored inspections, Wing Master has historically maintained mostly low-risk ratings.
6
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 28, 2026
Followup
2 critical violations.
74
Jan 27, 2026
Routine
2 critical violations. 1 minor violation.
70
Jul 8, 2025
Routine
1 major violation. 1 minor violation.
86
Jan 13, 2025
Routine
1 minor violation.
95
Jul 5, 2024
Routine
2 minor violations. 2 corrected on site.
90
May 10, 2024
Initial
No violations found.
100
Violations — Jan 28, 2026 Inspection
6-1A - proper cold holding temperatures
Inspector notes: Observed chicken at 46F, Mixed vegetables at 52F, fish at 47F, beef at 47F, butter at 46F in WIC. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above PIC was notified. Food was discarded.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
Inspector notes: Observed 11 boxes of chicken in WIC ranging from 47F to 49F. Manager was notified. Manager agreed to discard chicken. Chicken was dated 01/26/2026. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above PIC was notified. Education was provided.
511-6-1.04(6)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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