WING STATION

Name: WING STATION
Address: 619 S PINE AVE, OCALA, FL, 34471, US
Rating: 80.5

619 S PINE AVE, OCALA, FL 34471

License #5203013

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

WING STATION in OCALA currently holds an InspectFL Health Score of 80.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 35 total violations — 8 critical, 3 major, 24 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 9, 2025

The latest inspection on February 23, 2026 shows 16 observation rows: 3 critical, 3 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice stored in walk-in cooler. Manager stated rice was prepared on 2/21.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin for ice machine stained. Blade for can opener on kitchen prep table soiled with old food debris.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on kitchen shelf. Manager turned containers over.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank stored in dry storage area next to ice machine.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Rice stored in bin on shelf across from walk-in cooler.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line proceeded to handle chicken wings after touching pants without washing hands and changing gloves. Manager had employee wash hands and change gloves.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. Ice machine in dining room next to restroom.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four out of five employee certifications expired.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler next to kitchen prep sinks. Manager placed wiping cloth in sanitizer bucket.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee cooked noodles and beef stored in walk-in cooler.
[08B-38-4] Food stored on floor. Cases of cooking oil stored on floor in dry storage area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over shell eggs in walk-in cooler. Manager placed chicken on bottom shelf.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottles of water stored on shelf above reach-in cooler next to kitchen prep sinks. Manager removed bottles of water.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor across from kitchen prep sinks. Manager placed bucket on shelf.
[14-38-4] Food storage container/container lid cracked or broken. Lids stored above kitchen prep sinks.
[08B-12-5] Stored food not covered. Chicken stored in kitchen reach-in freezer. Manager wrapped chicken with plastic wrap.

Disposition: Administrative complaint recommended
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler next to kitchen entrance. Manager placed wiping cloth in sanitizer bucket.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
[25-32-4] Reuse of single-service or single-use articles. Establishment reuses cooking oil containers to store sauces in kitchen.
[29-49-6] Standing water in bottom of walk-in-cooler. Underneath chicken stored in walk-in cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over prepped mushrooms in reach-in cooler next to kitchen entrance. Manager placed tomatoes on bottom shelf.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers stored on shelf across from walk-in cooler. Manager placed labels on containers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in walk-in cooler: chicken (44F - Cold Holding). Manager stated chicken placed in cooler one hour prior to temperature being taken. Manager placed chicken in reach-in freezer to reduce temperature to 41F.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gasket for reach-in freezer across from walk-in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over shell eggs in walk-in cooler. Manager placed chicken on bottom shelf.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored in dry storage area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp and proceeded to handle to go containers without washing hands and changing gloves. Manager had employee wash hands, change gloves and discard to go containers without washing.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: cooked chicken wings (46F,47F - Cooling). Manager stated the chicken wings were prepared the previous day.
[08B-38-4] Food stored on floor. Two cases of cooking oil stored on floor at end of cook line. Manager had employees place cooking oil on shelves.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging from ceiling in middle of kitchen. Manager removed sticky tape during inspection.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Kitchen sanitizer bucket stored on floor across from three compartment sink. Manager placed bucket on shelf.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: cooked chicken wings (46F,47F - Cooling). Manager stated the chicken wings were prepared the previous day.
[08B-12-5] Stored food not covered. Crawfish stored in reach-in freezer at end of cook line. Manager placed lid on container.

Community reaction

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Community pulse