How many health inspections has Wingstop in Tampa had?

Wingstop in Tampa has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Wingstop in Tampa ever been shut down?

No, Wingstop in Tampa has no emergency closures on record with Florida DBPR.

When was Wingstop in Tampa last inspected?

Wingstop in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 20, 2023. Inspection type: Operating Without a Valid Food Permit.

How many inspections has Wingstop in Tampa had?

Wingstop in Tampa has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Wingstop in Tampa find?

Wingstop in Tampa was most recently inspected by FDACS on January 20, 2023 (Operating Without a Valid Food Permit).

Has Wingstop in Tampa had any stop-sale or stop-use orders?

No, Wingstop in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.

Wingstop in Tampa

3611 W Hillsborough Ave, Tampa, FL 33614

Hillsborough County · Permanent Food Service
Owner: Wingstop Hillsborough
DBPR License: NOS3919499
FDACS Estab #: 412324

Overview

Wingstop in Tampa, FL has 0 inspections on record with 0 total violations (0 per inspection) and 0 emergency closures (plus 2 FDACS inspections).

0Inspections

0Violations

0Closures

2FDACS Insp.

Last inspected FDACS: January 20, 2023

Wingstop in Tampa: Comparison to Hillsborough County Averages

This Facility 0 violations / inspection 0 violations per inspection

Hillsborough County Avg 5.76 violations / inspection 5.76 county average

This Facility 0 emergency closures 0 closures

Hillsborough County Avg 0.25 closures / facility 0.25 county average

Wingstop in Tampa: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2023 — 2 inspections

Jan 20, 2023 — Operating Without a Valid Food Permit· 15 violations· Operating Without Permit

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Comments: Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may

Risk-Based Violations

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Walk-in-cooler: Internal temperatures of pigs feet, ground beef, and tripe soup cooling over 12 hours measures 44 F - 48 F. COS: Foods not cooled to 41 F or less within 6 hours were voluntarily discarded by person in charge. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Service area: Internal temperatures of empanadas and croquettes held in hot hold unit measures 110 F - 122 F. COS: Empanadas and croquettes reheated to 165 F due to time less than 2 hours out of temperature. x

2-102.11(C) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) PfPf

Person in charge does not correctly respond to questions relating to foodborne illness. Reviewed previously provided employee health guide. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Retail area: Internal temperature of plain flan measured 46 F in open air display cooler. COS: Plain flan quick chilled in freezer to 41 F or less before placing in proper refrigeration. x Print Date: 1/20/2023 Page 1 of 5 23 Pf Citation Description: Reminder for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include asterisking the animal-derived food requiring disclosure to a footnote that contains one of the three acceptable messages informing consumers of the increased risk of foodborne illness. 3-603.11(C) Pf Observation: Service area: No consumer advisory reminder provided for eggs cooked to order. Reminder provided to establishment. o

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have written procedures for employees responding to an event that involves vomiting or diarrhea. Information was provided. o

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Service area and Meat department: No signage notifying employees to wash hands at handwashing sink. Industry handwashing signs provided. o

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Establishment does not have a Certified Food Protection Manager. o Print Date: 1/20/2023 Page 2 of 5

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Walk-in-cooler: Foods being cooled in big pots. Effective cooling methods were discussed with the person in charge. o

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail area: Packages of black beans, lentils, chick peas, and red beans not labeled with the common name of product and store name and address. COS: Unlabeled beans and peas were properly labeled during inspection. x

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Service area: Two containers of sugar not labeled with the common name in coffee station. o

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Retail area: Open gap under exit door does not provide protective seal to prevent pest intrusion. o

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Service area: Employee handling food wearing watch and bracelet. o

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Kitchen area: Heavy carbon and grease build-up on the oven unit in back area. o

6-202.11 Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamp not protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. 6-202.11

Walk-in-cooler: Light unshielded over food shelf. o

99 The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.

The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Contact the Business Center at 850-245-5520 for further assistance. o

Jan 6, 2023 — Operating Without a Valid Food Permit; Re-Inspection Required· 30 violations· Re-Inspection Required

Inspector: PATRICIA DIAZ

Comments: Trainee present during inspection. All violations verified by primary inspector. Request# 5089473. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Retail area: Pasta infested with insects. COS: Adulterated pasta voluntarily discarded. Pasta storage area shelving cleaned and sanitized. x Print Date: 1/6/2023 Page 1 of 6 14 P Citation Description: Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 P Observation: Kitchen: Observed employee wash, sanitize, and then rinse dishes at three compartment sink. COS: Employee instructed how to clean dishes (wash, rinse, sanitize, air dry). Sink reset correctly and dishes properly cleaned and sanitized. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Kitchen: Table mounted can opener rusted at cutting blade. COS: Can opener voluntarily discarded. x

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Walk-in-cooler: Temperature of tamales measured 43 F after being cooled down from yesterday. COS: Tamales were voluntarily discarded. x

Service area: Internal temperature of chicken measured 125 F in hot hold unit. COS: Chicken was reheated to 165 F due to time less than 2 hours out of temperature. x

2-201.11(A) The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) PP

No Employee Health Policy. Guide was provided. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Retail area: Internal temperature of dulce de leche and plain flan measured 57 F in open air display cooler. Temperature of guava and cheese bread measured 65 F in bulk pastries unit. COS: Dulce de leche and plain flan were voluntarily discarded. Breads were quick chilled to 41 F or below. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Meat department: No date marking on open ham and mortadella held in meat coolers. COS: Ham and mortadella correctly date marked after it was determined that the ham was opened 1 day ago. x

3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPf

Service area: No reminder or disclosure provided for eggs cooked to order. Reminder provided to establishment. o

Establishment does not have written procedures for employees responding to an event that involves vomiting or diarrhea. Information was provided. o

7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP

Retail area: Baking soda stored under cleaning chemicals on retail shelves. COS: Baking soda moved to proper storage to prevent potential contamination. x

Service area and Meat department: No signage notifying employees to wash hands at handwashing sink. Employees wash hands sign was provided. o

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Restroom: No hot water available at handwashing sinks. Establishment has 30 days to provided hot water at handwashing sinks. x

3-201.11(A) Food not obtained from sources that comply with law. 3-201.11(A) PP

Retail area: No manufacturer name or address on labeling of dulce de leche. COS: Unapproved foods voluntarily discarded by owner. x

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Establishment does not have a Certified Food Protection Manager. o Print Date: 1/6/2023 Page 2 of 6

Good Retail Practice Violations

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Walk-in-cooler: Foods being cooled in big pots. Effective cooling methods were discussed with the person in charge. o

3-602.11(C) Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the common name of the food or adequate descriptive identity statement, (if made from two or more ingredients) a list of ingredients and sub-ingredients in descending order of predominance by weight; or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)

Retail area: Some of the bulk pastries are not labeled with common names next to the cashier counter. o

Service area: Two containers of sugar not labeled with the common name in coffee station. o

Retail area: Packages of black beans, lentils, chick peas, and red beans not labeled with the common name or store name and address. No common name of product on store packaged Cheese in open air display cooler. Fish In Freezer Are Labeled "Meat" need common name. Ice cups stored in freezer missing common name and store name and address on labeling. COS: Unlabeled Beans, lentils, chick peas, cheese, fish and ice cups were removed from retail sale until properly labeled. x

Back room behind meat department: Area behind meat department is enclosed with open fence. Area leading to kitchen backroom is open to meat department fenced area through open receiving door. This opening needs to be sealed. Retail area: Open gap under exit door does not provide protective seal to prevent pest intrusion. o

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Service area: Employee handling food wearing watch and bracelet. o

3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)

Service area: Chemical sanitizer in a container with wiping cloths measured 0 ppm concentration COS: Container with chemical sanitizer was corrected during the inspection. x

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Kitchen: Container with no handle stored in seasoning bins. o

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Service area: Uncovered coffee cups stored above coffee maker. o

4-901.11 After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11

Kitchen: Pans are being cleaned and stacked together. Water is forming on the interior of the pans. COS. Pans were separated. x Print Date: 1/6/2023 Page 3 of 6 46 Citation Description: Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14 Observation: Kitchen: Mold-like build-up inside of spray nozzle at three compartment sink. o

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Kitchen area: Heavy carbon and grease build-up on the oven unit in back area. Mold-like build-up on the deli cooler door gasket located service area. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Back area: Dust build-up on condenser unit fan guards in the walk-in cooler. o

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Back area kitchen: Floor is not smooth, durable and easily cleanable. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Meat department: Tiles in meat cutting area and in walk-in cooler broken. o

Walk-in-cooler: Light unshielded over food shelf. o

The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Contact theBusiness Center at 850-245-5520 for further assistance. o

Wingstop in Tampa: Frequently Asked Questions

How many health inspections has Wingstop in Tampa had?: Wingstop in Tampa has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
Has Wingstop in Tampa ever been shut down?: No, Wingstop in Tampa has no emergency closures on record with Florida DBPR.
When was Wingstop in Tampa last inspected?: Wingstop in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 20, 2023. Inspection type: Operating Without a Valid Food Permit.
How many inspections has Wingstop in Tampa had?: Wingstop in Tampa has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Wingstop in Tampa find?: Wingstop in Tampa was most recently inspected by FDACS on January 20, 2023 (Operating Without a Valid Food Permit).
Has Wingstop in Tampa had any stop-sale or stop-use orders?: No, Wingstop in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Wingstop in Tampa?: The most frequently cited FDACS violations at Wingstop in Tampa are: 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 3-501.14(A): Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) P; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.
Does Wingstop in Tampa have any repeat violations?: Yes, Wingstop in Tampa has had the following violations cited on multiple FDACS inspections: 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 3-501.14(A): Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) P; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.