Grill and Wings II
Last inspected: Apr 9, 2026
70
Score
The health department has logged nine inspections at Grill and Wings II, the earliest from 2023. Inspectors last stopped by on Apr 9, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 16 violations before that.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
Grill and Wings II's latest score of 70 falls below the Kissimmee average of 78. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 9, 2026
Food-Licensing Inspection
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer blades soiled with dust and debris on prep side of kitchen
22-02-4
Basic - Floor area(s) covered with standing water. Under left side reach in cooler on cooks line.
36-22-4
Basic - Food storage container/container lid cracked or broken. Multiple cracked quarter pans throughout cooks line
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In multiple reach in freezers in kitchen area
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment on cooks line soiled with grease like substance Shelves above reach in coolers on cooks like soiled with grease and flour like substance Gaskets on reach in freezer soiled with old food debris
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of right side reach in cooler.
29-49-6
70
Oct 15, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
35
May 15, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. In freezer
14-31-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Broken gaskets on freezer **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Bulk oils and margarine **Corrected On-Site**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. in most coolers **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of appliances, fryers, coolers, shelves above coolers etc
23-03-4
Basic - Reach-in freezer with rust that has pitted the surface on the lid
14-33-4
Basic - Wood food-contact surface not properly sealed. On shelf's in walk in for bulk items
14-06-4
47
Dec 13, 2024
Routine - Food
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline table top chicken (59F - Cold Holding)/20. minutes. Operator placed in cold holding unit. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in kitchen reach in cooler, not date marked from 24 hours ago.
02C-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Provided operator. **Corrective Action Taken**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting board soiled with dirt and food debris.
22-02-4
Basic - Equipment in poor repair. Kitchen Frigidaire and 2- freezer chests, gasket ps is torn.
14-11-5
Basic - Food stored on floor. Bag of onions on kitchen floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer chests ,
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Kitchen floor soiled/has accumulation of debris.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 PPM . Operator corrected to 100 ppm.
21-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - flat top sides soiled with grease and grime -Freezer chest gaskets soiled with grime . -Flour lids soiled with food debris. **Corrected On-Site**
23-03-4
20
Mar 5, 2024
Routine - Food
1 critical violation. 2 major violations. 17 minor violations.
View 20 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw bacon stored directly in t-shirt bag in freezer. operator replaced with food-grade bag**Corrected On-Site** **Corrected On-Site**
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of rice cooker soiled with mold like substance.
22-02-4
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.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. In bulk items. **Corrected On-Site**
14-01-5
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. Plastic wrap in kitchen.
25-25-4
Basic - Buildup of food debris/soil residue on equipment door handles. Refrigerator on cookline, throughout kitchen.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen are grooved and 1 contains black mold-like substance.
14-09-4
Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Bowls stacked above 3-compartment sink.
16-45-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In front counter reach-in cooler. Operator removed items. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Chest freezer exterior rust pitted. Gaskets throughout kitchen soiled with food debris.
14-11-5
Basic - Food storage container/container lid cracked or broken. Throughout cookline.
14-38-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Garbage bag behind dumpster. Garbage facilities shared by plaza.
33-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of microwave.
22-08-4
Basic - Missing drain plug at dumpster. Garbage facilities shared by plaza.
33-11-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving throughout kitchen.
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water on cookline handwash sink.
29-20-5
Basic - Unclean building components, attachments or fixtures. Hood vents soiled with grease and dust.
36-50-4
Basic - Unnecessary items stored in garbage enclosure. Mattress in recycling enclosure. Garbage facilities shared by plaza.
33-30-4
Basic - Working containers of food removed from original container not identified by common name. All bulk containers.
02D-01-5
30
Aug 14, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
45
Jun 14, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Plumbing Maintained; Sewage Disposal
FL-51
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
21
Jun 13, 2023
Routine - Food
8 critical violations. 5 major violations. 18 minor violations.
View 31 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose at mop sink
29-44-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaned 3 comp sink then touch clothes then put on gloves to start work
12A-07-5
High Priority - 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. Employee touched dirty trash can then went to touch ready to eat chicken wings
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in kitchen near back door **Repeat Violation** **Warning**
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. To go bags used for storage in freezer
14-31-5
High Priority - Roach activity present as evidenced by live roaches found. 2 roaches on top of pipe for wok station 1 underneath storage rack next to back door **Warning**
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 6 rodent dropping next to bottled sauces on storage rack in kitchen Operator cleaned up droppings **Corrected On-Site** **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wok station ; egg (55F - Cold Holding); cooked chicken ? (52F - Cold Holding) less then 4 hours
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid in spray bottle
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cooking on cook line slimy green at end of cutting board **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Holding fry's on cook line **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. As dumping sink for cook line **Repeat Violation**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent blank copy to operator
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles. On cook line
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Underneath 3 comp sink
51-11-4
Basic - Cardboard used to line food-contact shelves. All through dry storage area of kitchen **Repeat Violation**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coke on clean prep table opened up
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on clean prep surface
40-06-5
Basic - Equipment in poor repair. All chest fryers in walk in built up of rust **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door metal starting to fall apart showing big holes in bottom of door
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Whole kitchen floors Walk in floors as well
36-01-4
Basic - Floor tiles missing and/or in disrepair. All through walk in cooler
36-17-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. All over cook line **Repeat Violation**
36-68-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in kitchen
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of reach in cooler sides of equipment on cook line **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Walk in cooler **Repeat Violation**
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving **Repeat Violation**
22-16-4
Basic - Screen in door torn/in poor repair - vermin present. Back door mesh screen is torn **Repeat Violation**
35B-09-4
Basic - Stored food not covered. Raw shrimp in walk in not covered **Repeat Violation**
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Multiple shopping carts and trash left side back door
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. All across kitchen
36-27-5
7
Jan 4, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
41
Frequently Asked Questions
When was Grill and Wings II last inspected?
The most recent health inspection at Grill and Wings II on file is from Apr 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Grill and Wings II?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Grill and Wings II.
How does Grill and Wings II compare to other restaurants in Kissimmee?
Grill and Wings II most recently scored 70 out of 100, which is lower than the Kissimmee average of 78.
Has Grill and Wings II's inspection record improved over time?
Yes. Recent inspections at Grill and Wings II have averaged around nine violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Grill and Wings II means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Grill and Wings II inspected?
Based on the inspection history on file, Grill and Wings II is inspected around three times per year on average.
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