XTREME WINGS

Name: XTREME WINGS
Address: 11565 N MAIN ST STE 110, JACKSONVILLE, FL, 32218, US
Rating: 78

11565 N MAIN ST STE 110, JACKSONVILLE, FL 32218

License #2615484

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

78 Grade C / 100

Mixed Health Record

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Latest inspection

August 10, 2026 · 15 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

XTREME WINGS in JACKSONVILLE currently holds an InspectFL Health Score of 78 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 10, 2026. Across those visits, DBPR recorded 15 total findings; InspectFL has detailed violation rows for 13 of them so far.

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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 August 10, 2026 shows 13 observation rows: 4 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink up on prep table by toaster oven.
[01B-01-4] Dented/rusted cans present. See stop sale. In the dry storage area, one can of marinara with large dent in side of can warping the seal of the can. Operator removed to discard.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife on cook line stored between reach in cooler and prep table. Operator relocated.
[14-11-5] Equipment in poor repair. Walk in freezer compressor with ice build up and ice build up on shelf under compressor. Cook line drawer reach in cooler has exposed insulation along door seal at bottom of the cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on prep table and cutting board. Operator relocated.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on cook line door gasket soiled with mold like substance. Reach in cooler on cook line door gasket with food debris build in bottom gasket. Sliding top reach in freezer with debris build up along sliding tracks.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Missing cove molding at wall under three compartment sink.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution at end of cook line 200 ppm chlorine. Operator informed employee.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad in reach in cooler from previous day missing product date marking, operator placed date marker on container.
[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. Chicken wings held utilizing time as public health control with no product time marking. Discussed with operator.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over chicken salad in flip top reach in cooler. Operator relocated the raw shell eggs.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food residue staining on cutting boards on cook line. Food debris build up in scale for portioning frozen foods, Can opener at end of cook line with debris build up above blade.

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