Dick's Wings and Grill
Last inspected: Dec 9, 2025
22
Score
Dick's Wings and Grill appears in inspection records 15 times, starting in 2022. On Dec 9, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 12 violations before.
When inspectors have written things up, “employee beverage container on a food preparation table” has been the most frequent reason, cited six times.
The city-wide average sits at 69, which Dick's Wings and Grill's 22 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
15
Inspections
4
Critical latest
1
Major latest
16
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
4 critical violations. 1 major violation. 16 minor violations.
View 21 violations
High Priority - Dented/rusted cans present. See stop sale. Observed One can of pineapples dented at the seem, operator segregated can from other food. **Corrective Action Taken**
01B-01-4
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken and raw shrimp over beer keg in walk in cooler, operator moved beer keg. **Corrected On-Site**
08A-11-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tomatoes date marked for 11/30 to 12/10 operator states that it was a mistake and that the tomatoes had been prepared on 12/4. Operator placed a new date marke on tomatoes **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 44F in reach for cooler in prep line, cheese was above the cool line, operator put cheese below the cool line. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained.
22-02-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cook line.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms over ready to eat cheese in walk in cooler. Operator placed cheese over mushroooms. **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Egg wash mix container not labeled, operator placed label on container. **Corrected On-Site**
02D-01-5
Basic - Ripped/worn tin foil used as shelf cover. Foil that is ripped and form being used to cover bottom shelf of food prep table on cook line.
14-20-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed unsecured tanks in outback area outside against the building. Observed unsecured tank by ice machine in wait station area.
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles in ware wash area not smooth or easily cleanable.
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook has multiple deep grooves in it.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep area in wait station. Drink relocated. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food item in reach in freezer on cook line, operator removed the item. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on food prep table. Operator moved phone to a designated area. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in warewash area. **Repeat Violation**
24-08-4
Basic - Floor, walls and one ceilings soiled/has accumulation of debris. Floors behind cook line heavily soiled with old geese. Walls in kitchen area soiled with old grease residue. Multiple outlets on walls missing creating a hole in the wall allowing easy access for rodents. **Repeat Violation**
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. Observed Excessive trash around dumpster area.
33-19-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior on cook line soiled with old food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler on cook like I'd heavily soiled with food debris. Observed Soda syrup nozzle on floor, did not see any contamination or floor contact with interior of floor nozzle. Operator moved it off the floor Fan on cook line soiled in dust and pointed at food. Fan in bar area soiled with dust. **Corrected On-Site**
23-03-4
Basic - Reuse of single-service or single-use articles. Observed, Single service containers with handles that cannot be easily cleaned. Sauce jugs
25-32-4
22
Jun 23, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic drink cups in server beverage station across from pass through window. Manager began separating cups. **Corrective Action Taken**
24-08-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under fryers in kitchen. Floor under mug chiller in bar. Wall on cook line where wings are sauced. **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. **Repeat Violation**
14-69-4
Basic - Plumbing system in disrepair. Pipe for ice machine in pass through area is broken and standing water is present behind ice machine on floor. Manager states that he will call ice machine repair company to fix. **Corrective Action Taken**
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler across from fryers in kitchen. Interior of reach in cooler under grill. Manager states employees will clean tonight. **Corrective Action Taken**
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk in cooler and in kitchen area unsealed. Manager states they have begun to paint floor in back kitchen and plan to complete entire floor. **Corrective Action Taken** **Repeat Violation**
36-02-5
74
Apr 11, 2025
Routine - Food
No violations found.
100
Apr 10, 2025
Routine - Food
5 critical violations. 2 major violations. 15 minor violations.
View 22 violations
High Priority - 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. Dish machine chlorine sanitizer tested 0ppm. **Warning**
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook on cook line portioning fresh mushrooms with bare hands.
09-01-4
High Priority - Live, small flying insects found. Observed approximately forty-four (44) live flying insects in establishment: approximately forty (40) in back kitchen area under dish area and dry food storage with some landing on clean dishes and on outside of plastic dressing containers, and four (4) in bar in dining area. **Warning**
35A-02-7
High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two (2) packages of thawed mahi stored in sealed ROP. Mahi discarded. See stop sale.
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler closest to walk in cooler, raw chicken, raw shrimp 50F. Items placed into cooler approximately two (2) hours prior. Items moved to walk in cooler to cool. Inspector notes current ambient air temperature 55F. In flip top cooler at end of cook line, potato salad 49F. Potato salad container is overfilled and was placed into cooler approximately two (2) hours prior. Potato salad moved to walk in cooler to cool. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Training certification for bartender is photocopy.
53B-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored on rack by triple sink. Bottle discarded. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two (2) packages of thawed mahi stored in sealed ROP. Mahi discarded. See stop sale.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black backpack store on top of containers of salad dressings in dry food storage. Backpack moved and stored correctly. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Two (2) cooks on cook line. One placed on hat. **Corrective Action Taken**
13-03-4
Basic - Floor area(s) covered with standing water. Standing water on floor around mop sink.
36-22-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment kitchen. Floor under dish machine/triple sink in kitchen. Wall on cook line by sauces. Wall under dish machine/triple sink in kitchen. **Repeat Violation**
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. Trash around/behind dumpster behind establishment.
33-19-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on wheels is on dirt/grass. **Repeat Violation**
33-23-4
Basic - Hole in or other damage to wall. Wall by office in back kitchen. Wall under triple sink in back kitchen. **Repeat Violation**
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice on floor in walk in freezer. Manager states repair company has been notified. **Corrective Action Taken**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Mop sink area. Lower shelves in back dry storage area. Cabinets in pass through window area. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Rear exit door in game area does not self close. **Repeat Violation**
35B-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Red sanitizer bucket on prep counter on cook line. Bucket moved and stored correctly. Red sanitizer bucket on pass through counter near single use items. **Corrective Action Taken**
21-44-1
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket at end of cook line. Solution discarded. **Corrected On-Site**
21-11-4
Basic - Stored food not covered. Bowl of celery stored on counter by pass through window.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor throughout kitchen/walk in cooler. **Repeat Violation**
36-02-5
18
Dec 3, 2024
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
35
Jun 18, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for dishwasher - From follow-up inspection 2024-06-18: **Time Extended**
16-37-1
90
Jun 17, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 56f diced tomatoes 54f cut lettuce 60f mac&cheese 56f coleslaw 55f cheese 50f in flip top line cooler Under grill hotdogs 57f burger 53f , moved to cooler
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. White cloth stored in handsink on line
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for dishwasher
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provided **Corrected On-Site**
31B-02-4
Intermediate - 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.
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open personal drinks stored on back drying rack over clean dishes, moved **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handsink on line next to fryers
31B-04-4
Basic - Bowl or other container with no handle used to dispense food. 2 oz cup used as scooper for bacon jam, discarded cup
14-01-5
50
Jun 3, 2024
Routine - Food
No violations found.
100
Apr 16, 2024
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - 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. 0 ppms **Warning**
22-41-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling up wall near dry container storage area **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50f cheese 49f diced tomatoes 47f cut lettuce 50f. rePlaced ice on items **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Chili and cheese sauce **Warning**
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Handwash sink does not provide cold water Handsink in dishwasher area water come out of cold 159f and the same for hot unable to wash hands **Warning**
27-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for dish machine **Warning**
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on line prep area, moved **Corrected On-Site** **Warning**
12B-07-4
41
Dec 29, 2023
Complaint Partial
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Dec 13, 2023
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - 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. 0 ppms no sanitizer hooked up to dishwasher **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken strips 126f in hot holding tray Cooked wings over fryer 98f **Warning**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, cooked grilled chicken and potato salad possibly made previous day per employee. **Warning**
02C-02-5
Basic - Dead roaches on premises. 6 dead roaches under table on corner in dry storage area, area cleaned **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep line, moved **Corrected On-Site** **Warning**
12B-07-4
55
Oct 31, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pack of Raw beef over case of pretzels. Moved to store correctly
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jorge
53A-03-7
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tina
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep counter, discarded **Corrected On-Site**
12B-07-4
67
Aug 15, 2023
Complaint Full
No violations found.
100
Feb 14, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - 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. 0 ppms
22-41-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 of shift
53A-05-6
Intermediate - 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.
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle with blue substance inside.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over cooler, moved **Corrected On-Site**
12B-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Moved to lower shift
12B-13-4
58
Oct 6, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
70
Frequently Asked Questions
When was Dick's Wings and Grill last inspected?
The most recent health inspection at Dick's Wings and Grill on file is from Dec 9, 2025. The public record contains 15 inspections in total.
What is the most common violation at Dick's Wings and Grill?
Across the inspection record, “employee beverage container on a food preparation table” has been cited six times, more than any other issue at Dick's Wings and Grill.
How does Dick's Wings and Grill compare to other restaurants in Fernandina Beach?
Dick's Wings and Grill most recently scored 22 out of 100, which is lower than the Fernandina Beach average of 69.
Has Dick's Wings and Grill's inspection record improved over time?
Yes. Recent inspections at Dick's Wings and Grill have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Dick's Wings and Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Dick's Wings and Grill inspected?
Based on the inspection history on file, Dick's Wings and Grill is inspected around five times per year on average.
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