WINGS OF WINTER GARDEN

Name: WINGS OF WINTER GARDEN
Address: 12801 W COLONIAL DR, WINTER GARDEN, FL, 34787, US
Rating: 31.8

12801 W COLONIAL DR, WINTER GARDEN, FL 34787

License #5814166

🍗 Wings/Chicken ℹ️

31.8 Grade F / 100

Failing Health Score

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Latest inspection

June 16, 2026 · 13 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

WINGS OF WINTER GARDEN in WINTER GARDEN currently holds an InspectFL Health Score of 31.8 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 June 16, 2026. Across those visits, inspectors documented 106 total violations — 13 critical, 21 major, 72 minor.

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Record snapshot

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The latest inspection on June 16, 2026 shows 13 observation rows: 2 critical, 2 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

106

Coverage note

Inspector notes linked where available

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WINGS OF WINTER GARDEN 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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. In dry storage area.
[36-73-4] Floor soiled/has accumulation of debris. Floor under ice machine and three compartment sink Floor in the corners of the restroom. Operator cleaned.
[08B-38-4] Food stored on floor. Several bottles of cooking oil, hot sauce and napkins.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in the kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep reach in cooler gaskets. Upright reach in cooler gaskets Upright reach in freezer gaskets Exterior of coolers in the kitchen and dry storage area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Prep reach in cooler interior. Upright reach in cooler interior Upright reach in freezer interior.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table in the kitchen. Wall by prep table. Wall by three compartment sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-11-4] Employee cleaned the bathroom and proceeded to engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shell eggs on shelf next to cheese and sliced ham. Operator removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle with blue liquid on cart at front counter.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor./oil cartons stored on floor.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair./two pieces in dining room near restrooms.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees backpack stored on top of soda boxes/back kitchen.
[36-73-4] Floor soiled/has accumulation of debris and grease/throughout the kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine air filters. Grease pump exterior with heavy grease build up/outside manager office.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues./all reach in coolers and freezers in kitchen interior soiled.
[25-05-4] Single-service articles improperly stored./boxes of single service items stored on floor/throughout the kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink and behind cook line deep fryers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses./wet towels on multiple prep tables/
[02D-01-5] Working containers of food removed from original container not identified by common name./flour bin under kitchen prep table.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/blanched potatoes out for 15 minutes per manager/will create l log.
[41-10-4] Toxic substance/chemical improperly stored./two bottles of bleach stored in between soy sauces packets and drink cups.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./kitchen long white cutting board soiled.
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label./degreaser spray bottle by 3 compartment sink.
[53B-10-4] Records/documents for required employee training do not contain all of the required information./one employee training certificate missing date of birth/
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser spray bottle by 3 compartment sink. Blue spray bottom in dining room.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles in kitchen area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle on prep table.
[36-73-4] Floor soiled/has accumulation of debris. Floor by ice machine. Floor by cook line. Floor under three compartment sink. Floor by dry storage. Floor under reach in cooler at cook line.
[36-17-5] Floor tiles missing and/or in disrepair. Tiles in the kitchen in front of upright cooler and freezer.
[08B-38-4] Food stored on floor. .Several bottles of cooking oil on floor in dry storage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior reach in coolers in the kitchen Reach in cooler gaskets in the kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler gaskets in the kitchen All reach in coolers and freezers in back dry storage area.
[25-05-4] Single-service articles improperly stored. Boxes with napkins on floor in dry storage. To go boxes in dry storage.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers in the kitchen. Operator inverted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table next to three compartment sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Two Wet wipe cloths at cook line. Operator put in sanitizer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Batters in dry storage. Flour in dry storage Operator labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs next to sliced cheese in reach in cooler. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Operator moved to cooler. Blu Cheese sauce (61F - Cold Holding)
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table"
[31A-11-4] Handwash sink used for purposes other than handwashing. Scrubber and sponge in hand washing sink. Fork in hand washing sink.
[41-17-4] Spray bottle containing toxic substance not labeled. 2 bottle one with yellow liquid and another with pink liquid by three compartment sink. Operator labeled.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. In dry storage across from the kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the kitchen soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup on prep table Manager removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One male employee wearing watchmaking sandwiches in prep area.
[36-73-4] Floor soiled/has accumulation of debris. Floor by 3 comp. Sink , ice machine and dry storage area.
[08B-38-4] Food stored on floor. Cooking oil in dry storage area
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over reach in cooler in the kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At any of the hand sinks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in at prep station Exterior reach in coolers in the kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at prep area soiled
[25-05-4] Single-service articles improperly stored. To go containers on floor in dry storage.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers at prep area.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Operator is using a drill to make curly fries
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall throughout the kitchen
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee in prep area. Cleaned counter Handled trays then made sandwich with no glove change or hand wash.
[41-10-4] Toxic substance/chemical improperly stored. Oven cleaner stored over flour used to bread chicken at prep area. Manager removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. cutting board soiled. Soda nozzles in dining area.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for fries.Gave manager form. Manager filled out and posted.
[41-17-4] Spray bottle containing toxic substance not labeled. Three bottles at 3 comp sink not labeled. Manager labeled.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils near sandwich toaster
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[08B-38-4] Food stored on floor.p throughout kitchen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen inside soiled.
[36-62-4] Light not functioning in kitchen above reach in cooler.
[23-24-4] Reach in cooler exterior soiled in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Rusted rack I reach in cooler
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken 75-83 per operator more than 2 hours
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 120 lbs of chicken not cooling down to 70 degrees between two hours as per operator.
[03C-96-4] Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. chicken wings non continuously cooked per operator. No approved plan or system for tracking or labeling.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Room temperature
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Blanched fries
[41-17-4] Spray bottle containing toxic substance not labeled in restaurant.