WINGHOUSE BAR AND GRILL

Name: WINGHOUSE BAR AND GRILL
Address: 2015 60 AVE E, ELLENTON, FL, 34222, US
Rating: 6.8

2015 60 AVE E, ELLENTON, FL 34222

License #5105687

🍗 Wings/Chicken ℹ️

6.8 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 9 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

WINGHOUSE BAR AND GRILL in ELLENTON currently holds an InspectFL Health Score of 6.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 154 total violations — 13 critical, 22 major, 119 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 5, 2026 shows 9 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

154

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

WINGHOUSE BAR AND GRILL 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic food containers on drying rack wet nesting.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler across from cook line. Manager removed standing water.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles broken and missing on cook line floor.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall in dish washing area soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor under kitchen equipment soiled.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas stored in water on flat top grill measuring 103F. Manager removed spatulas and replaced with clean spatulas.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp in prep sink thawing at room temperature with no running water. Manager placed bag of shrimp in walk in cooler.

Disposition: Warning Issued
[36-51-4] Building components, attachments or fixtures in poor repair. Observed air conditioning in building out of service. Repairs expected today or tomorrow.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed missing vent rear of kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed no license displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed heavily grooved cutting board on cooks line. Manager ordered 2 weeks ago.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee food stored in walk in cooler on top shelf.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack on rear food prep table.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed 4-6 stacked wet pans on shelf in dish room. Observed customer drink cups wet stacked.
[36-17-5] Floor tiles missing and/or in disrepair. Observed several cracked/broken tiles adjacent to fryers.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop in stainless steel pan with standing water.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing lite shield in back storage room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dish racks heavily soiled.
[29-08-4] Plumbing system in disrepair. Observed walk-in cooler condenser unit leaking into pan on floor. Manager stated will be repaired with ac unit.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floor drain by ice machine with black slimy buildup.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed bar dishwasher machine at 10ppm. Instructed manager to not use until repaired. Bar ware will be washed in kitchen dish machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at front kitchen hand sink. Manager replaced.
[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. Observed no proof of any training on site.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area. Missing vent in back kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. At cook line make station.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on prep table and back prep area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, purse, and speakers on cook line and back prep area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing watches while preparing food.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean utensils rack.
[36-17-5] Floor tiles missing and/or in disrepair. Kitchen area.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop at ice machine.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing in dish area.
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler and dish machine racks in dish area.
[36-50-4] Unclean building components, attachments or fixtures. Build of grease on hood and hood filters.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at bar 0ppm chlorine.
[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. Dish washer.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw beef with gloves on, changed gloves but did not wash hands.
[12A-28-4] Employee touched apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mozzarella sticks and cooked potatoes holding at 62F. in reach in freezer on cook line. Per operator, freezer is broken and products have been in freezer over 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella sticks and cooked potatoes holding at 62F. in reach in freezer on cook line. Per operator, freezer is broken and products have been in freezer over 4 hours.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food dicer in back prep area.
[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.
[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.