Wingstop

1515 N 7th Ave, Phoenix, AZ 85007

American

License: Food Establishment - Eating & Drinking

Last inspected: Jan 8, 2026

100

Score

Low Risk Grade: A

Across the available record, Wingstop has five inspections on file, the first dated 2024. On Jan 8, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.

Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about two violations before that.

Across the inspection history, “equipment, food-contact surfaces, nonfood-contact surfaces” is the issue that surfaces most often, recorded two times.

Wingstop's latest score of 100 sits above the Phoenix average of 97. The full picture is one of consistent compliance.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jan 8, 2026

Routine

No violations found.

100

Jul 14, 2025

Routine

1 critical violation. 1 minor violation. 1 corrected on site.

View 2 violations

Food not cooled to safe temperature within required time (corrected on site)

Inspector notes: Observed uncovered blanched fries in the walk-in made at 10:20am on the day of the inspection with the time being 2pm at the time of taking temperatures. Person in charge stated it takes about 1.5 hours to make blanched potatoes and time is based off when blanching is complete. Temperatures ranging from 68-74*F were discarded for not reaching temperature requirements within 2 hours. Observed blanched potato fries in covered containers in the walk-in from the day prior temp 43-46*F. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

3-501.14

Food-contact surfaces not cleaned and sanitized at required frequency

Inspector notes: Observed brown build up on soda nozzles. Person in charge stated that nozzles are cleaned daily. Suggested scrubbing them during the wash step. All food-contact surfaces must be cleaned to sight and touch

4-602.11(E)

Mar 3, 2025

Routine

1 critical violation. 1 major violation. 2 corrected on site.

View 2 violations

Hands not washed when required (corrected on site)

Inspector notes: Observed food employee handle raw chicken and change task to handle RTE food items (cooked wings and cooked fries) at assembly station, with no handwashing in between changing tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Hands must also be washed between changing gloves when changing tasks. Employee properly washed hands at handwash sink at time of inspection

2-301.14

Equipment or utensils not clean (corrected on site)

Inspector notes: Observed build up of grease on cleaned containers where the blanched fries are stored. Person in charge states they are unable to remove build up completely despite containers being scrubbed during wash, but PIC will rewash containers. Containers are replaced around every 4 months, per PIC. Food contact surfaces shall be clean to the sight and touch. 3RD CONSECUTIVE VIOLATION

4-601.11(A)

Oct 31, 2024

Reinspection

No violations found.

100

Oct 21, 2024

Routine

3 major violations. 2 corrected on site.

View 3 violations

Improper cooling methods used (corrected on site)

Inspector notes: Observed multiple containers of blanched potatoes (118-128'F) stacked on riser at ambient air temperature with no cold facilitation. PIC stated food items were made 30 minutes prior. All improperly cooled TCS food items were moved to alternative refrigeration to facilitate properly cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Suggested PIC to get a cooling rack to ensure food items are cooled in shallow trays under refrigeration. Discussed proper cooling methods and cooling parameters. Provided guidance documents via email

3-501.15(A)

Time used as public health control not properly documented

Inspector notes: Observed raw chicken (44'F) and blanched potatoes (62'F) on cookline with time stamps. PIC stated items are time-controlled. PIC could not provide written procedures detailing process for Time as a Public Health Control at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Provided guidance documents on written policy via email. Must provide written time as a control procedures prior to re-inspection on 10/31/24

3-501.19(A1,B2,C2-3)

Equipment or utensils not clean (corrected on site)

4-601.11(A)

Frequently Asked Questions

When was Wingstop last inspected?

The most recent health inspection at Wingstop on file is from Jan 8, 2026. The public record contains five inspections in total.

What is the most common violation at Wingstop?

Across the inspection record, “equipment, food-contact surfaces, nonfood-contact surfaces” has been cited two times, more than any other issue at Wingstop.

How does Wingstop compare to other restaurants in Phoenix?

Wingstop most recently scored 100 out of 100, which is higher than the Phoenix average of 97.

Has Wingstop's inspection record improved over time?

Yes. Recent inspections at Wingstop have averaged around zero violations per visit, down from roughly two earlier in the record.

What does a low risk rating mean?

A low risk rating at Wingstop means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

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