HURRICANE GRILL AND WINGS

Name: HURRICANE GRILL AND WINGS
Address: 1615 HENDRICKS AVE STE 2, JACKSONVILLE, FL, 32207, US
Rating: 12.4

1615 HENDRICKS AVE STE 2, JACKSONVILLE, FL 32207

License #2612624

🍗 Wings/Chicken ℹ️

12.4 Grade F / 100

Failing Health Score

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Latest inspection

April 13, 2026 · 20 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

HURRICANE GRILL AND WINGS in JACKSONVILLE currently holds an InspectFL Health Score of 12.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 118 total violations — 25 critical, 22 major, 71 minor.

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Record snapshot

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The latest inspection on April 13, 2026 shows 20 observation rows: 4 critical, 5 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

118

Coverage note

Inspector notes linked where available

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HURRICANE GRILL AND WINGS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Blackish build up in ice machine
[16-03-4] Accumulation of debris inside warewashing machine. And exterior with old build up
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above walk in cooler dusty
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish in bags in walk in cooler. Manager removed them from bag
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above lids by ice bin, employee moved it to bottom shelf
[14-11-5] Equipment in poor repair. Gasket torn on reach in freezer by cook line, gasket torn on drawer in cooler unit too, one drawer not sealing well by cook line, torn fryer basket
[36-73-4] Floor soiled/has accumulation of debris. Floor with blackish build up by hand sink and ice machine, also under storage shelf by chemical shelf
[14-38-4] Food storage container/container lid cracked or broken. Cracked container for cut lettuce in prep cooler and for cooked shrimp in walk in cooler and raw chicken too in drawer unit
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old build up on paper towel dispenser, hand sink by dish machine, gasket with black build up on reach in freezer by cook line, vents dusty in in walk in cooler, crates for dish machine have old food build up
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container, by preo sink, manager labeled it flour
[09-01-4] 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. Bartender grabbed lemon for drink, explained to employee and she got gloves
[35A-02-7] Live, small flying insects found One fly by ice machine in kitchen and one fly by ice bin at bar
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer hanging by silverware, shelf by host stand, manager moved it
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked corn and cheesecake in walk in cooler opened on Saturday, manager wrote date on
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Bartender cutting lemon for drink, long and fake fingernails
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Old build up on fryer baskets
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer
[41-17-4] Spray bottle containing toxic substance not labeled. Pink solution at chemical rack, manager labeled it sanitizer and blue substance by mop sink outside
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. By office

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food in walk in cooler, manager rearranged
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook cooking has watch, employee removed it
[14-11-5] Equipment in poor repair. Gasket torn in drawer unit and prep reach in cooler, one torn fryer basket too, and container for cooked rice in walk in cooler
[36-22-4] Floor area(s) covered with standing water. By cook line
[14-38-4] Food storage container/container lid cracked or broken. Container for raw shrimp cracked in reach in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in freezer at cook line, also bottom area of paper towels, both soiled
[29-08-4] Plumbing system in disrepair. Pipe on floor for prep sink
[25-06-4] Single-service articles not stored inverted or protected from contamination. Catering to go container on storage shelf, manager inverted them
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Scooped ice with cup, explained to her
[36-36-4] Ceiling tile missing. Above office by triple sink
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents dusty in kitchen area
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Lids for fryers by cook line on floor
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Lid in container dirty inside
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in bucket by cook line, line has a lot of bubbles when dispensing, employee made new solution, 300 ppm
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled pans up, changed gloves and scooped cooked hamburgers, explained to him and he washes hands
[35A-02-7] Live, small flying insects found. One fly at bar area
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above potatoes, both open, reach in freezer, manager rearranged
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 114f fries on fryer basket, explained to employee, he reheated them to 165f
[41-17-4] Spray bottle containing toxic substance not labeled. At bar, labeled sanitizer by manager

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By cook line area
[12B-01-4] Employee eating while preparing food. Explained to him and he moved food away and stop
[14-11-5] Equipment in poor repair. One fryer basket torn
[08B-38-4] Food stored on floor. Opens bag of raw rice by triple sink
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In prep unit, employee placed one
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line,
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of towel dispenser by dish machine
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cut avocados and werent washed, explained to him
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelve in reach in freezer
[25-05-4] Single-service articles improperly stored. Box with to go containers on floor, by triple sink
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw bacon then scooped the cooked bacon, explained to him and he washed hands
[09-01-4] 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. Grabbed lemon for drink, she got tongs
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above sauces, employee rearranged reach in cooler
[03C-90-4] Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Part cooked wings, reached 140f when I was here, emailed procedure to fill up
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line, hand sink, employee brought some, also hand sink at bar
[11-26-1] 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. For one employee here that employee training wasnt found and his name is not in agreement signed log
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here since last inspection, manager couldnt find his file and he doesnt have it on him
[41-17-4] Spray bottle containing toxic substance not labeled. By hand sink at cook line, employee labeled it cleaner, another one no labeled by chemical rack

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep cooler has torn gasket and door doesnt close properly, ambient temperature at 55f
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee punctured them
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above prep area, employee discarded it
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cutting raw chicken
[14-11-5] Equipment in poor repair. Gasket torn in reach in cooler and reach in cooler, one door not closing properly
[36-22-4] Floor area(s) covered with standing water. Storage area, employee cleaned it
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in freezer
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. 1 door reach in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind ice machine
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in bucket, employed got new solution, 200 ppm
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dish machine with dirty dishes then grabbed clean dishes, explained to him and he washed hands
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburger then delivered paper for bread, explained to him and he washed hands, discarded deli paper
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelfs Ive onion rings me, both open, reach in freezer, rearranged by employee
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese, rice, cut cabbage
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47-50f coleslaw, cut tomatoes, cheeses, cut lettuce, sour cream, rice, Mac ands cheese, in prep unit, door not closing properly, ambient temperature at 55f, some relocated and some stop pale because overnight
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake opened yesterday morning, walk in cooler
[11-27-4] 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. Emailed one
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager her could not find certificates
[11-26-1] 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. Unable to find certificates
[41-17-4] Spray bottle containing toxic substance not labeled. Cleaner per employee by dish machine

Disposition: Met Inspection Standards
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by ice machine, employee fixed it
[36-36-4] Ceiling tile missing. Above office
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on shelf by food, employee discarded it
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cutting raw chicken and cook
[14-11-5] Equipment in poor repair. Gasket torn in reach in freezer and in prep reach in cooler and a door is not closing properly for prep cooler
[14-38-4] Food storage container/container lid cracked or broken. Contained for cooked corn
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door in prep cooler
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line by flat grill, mgr placed one
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame in reach in freezer and shelves in walk in cooler
[25-05-4] Single-service articles improperly stored. Aluminum trays not inverted, storage shelf
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. 58f cooked corn in running water, employee iced them down
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cutting raw chicken then changed gloves and grabbed cooked corn tray, cook grabbed raw chicken then changed gloves and got celery, explained to both and they washed hands
[08B-02-4] Food not properly protected from contamination. Dog bowl on top of sass syrup box, mgr moved it
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bags used as liner in prep unit for raw chicken and flour
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. One cracked in walk inc older, mgr removed it