XTREME WINGS

Name: XTREME WINGS
Address: 11565 N MAIN ST STE 110, JACKSONVILLE, FL, 32218, US
Rating: 86.7

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

86.7 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

XTREME WINGS in JACKSONVILLE currently holds an InspectFL Health Score of 86.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 9, 2025. Across those visits, DBPR recorded 30 total findings; InspectFL has detailed violation rows for 25 of them so far.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

None on file yet

The latest inspection on December 9, 2025 shows 12 observation rows: 1 critical, 4 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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: Inspection Completed - No Further Action
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. At cook line, ice build up in slide top reach-in freezer.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dish washer and cook not able to locate.
[25-06-4] Single-service articles not stored inverted or protected from contamination. In dry storage room, aluminum pans on top shelf not inverted. At wait station, case of plastic cups stored on floor.
[36-51-4] Building components, attachments or fixtures in poor repair. Interior of walk-in cooler door has dents and rusting.
[41-17-4] Spray bottle containing toxic substance not labeled. At dish area, 2 spray bottles of degreaser not labeled. Employee labeled.
[08B-38-4] Food stored on floor. In walk-in freezer, multiple food items stored on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, liner on top of oven under pans has build up of food debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels. Cook stated dispenser doesnt work, placed towels on top of dispenser.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of unwashed tomatoes stored on container of shredded cheese.
[12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In walk-in cooler, employee coughed in hand then handled container of cut celery without washing hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At end of cook line, can opener blade has build up of debris.
[35B-03-4] Outer openings not protected with self-closing doors. In dry storage room, exterior door missing door closer.

Disposition: Administrative complaint recommended
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dish washer not able to locate.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans stacked before air drying.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of unwashed tomatoes stored on shelf above bags of shredded cheese.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At wait station, handwash sink missing handwash sign.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At cook line by fryers, right hose bibb missing back flow preventer. At dish area, hose bibb under triple sink counter with hose attached, missing back flow preventer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line In top section of flip top reach-in cooler, boiled egg (50F - Cold Holding); cut lettuce (51F - Cold Holding); cut tomato (51F - Cold Holding); ham (59F - Cold Holding); turkey (49F - Cold Holding). At cook line in reach-in cooler drawers, shredded cheese (54F - Cold Holding); hot dogs (56F - Cold Holding); hamburger (49F - Cold Holding). Employee stated coolers opened during lunch, ac is being repaired so kitchen is hotter than usual. Employee moved items to walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, lower storage shelf across from convection oven has build up. At cook line, wood shelf on top of convection oven has build up of debris. At cook line, hood filters have grease build up. In dry storage room, exterior of ice machine door soiled.
[41-07-4] Container of medicine improperly stored. At cook line, eyewash and burn spray stored on shelf above prep,table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At wait station, employee cell,phone and purse stored on shelf on counter next to drink cups.
[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. At dish area, dish washer handled dirty dishes, rinsed hands then handled clean dishes without washing hands.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present hired over 60 days, no certification available. Manager stated they are working to get employee manager certification.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At cook line In bottom section of flip top reach-in cooler, chicken salad prepared 2 days prior per employee, not dated.

Community reaction

What do locals think?

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Community pulse