Island Wing Company
Last inspected: Dec 10, 2025
50
Score
Going back to 2022, Island Wing Company has 11 inspections in the public record. Island Wing Company was last inspected on Dec 10, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly five violations before.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
Compared to other St. Johns restaurants (averaging 69), there's room to close the gap. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching ear while adjusting speaker in ear with gloved hands then touching clean lids and utensils while setting up the cook line without washing hands between tasks.
12A-25-4
High Priority - Toxic substance/chemical improperly stored. Bag of soap stored with napkins at bar. Bottle of sanitizer spray stored with sauce bottles in server area in kitchen. All chemicals moved. **Corrected On-Site**
41-10-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station on cook line near office.
31B-06-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee setting up bar and server area walking back and forth from kitchen while chewing gum.
12B-09-5
Basic - Floor soiled/has accumulation of debris. Floors at outside bar area have a build up of black debris. Floors under soda machine at server area has a build up of single use items and debris. Floors under soda under machine and large ice machine in kitchen have a build up of food debris and lime scale.
36-73-4
Basic - Food stored on floor. Box of bread in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door frames of reach in cooler drawers on cook line. Soda gun holster at bar has a build up of slimy substance.
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. At outside bar area.
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in cooler on cook line by ovens has a build up of food debris and water.
22-16-4
50
Apr 4, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In house made blue cheese with dairy base at 66. Slaw at 65. Lettuce 66. 2 door sliding cooler at expo. Per Person In Charge placed about 3 hrs before. Items moved to walk in freezer for rapid cooling. garlic in oil at : 72 in kitchen. placed about 11 am. Operator discarded item. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-04: At today's callback : no foods in 2 door cooler at wait-station. Service scheduled. sufficient other coolers available. **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door sliding cooler not holding foods to 41 or below. Not tightly closing door. **Warning** - From follow-up inspection 2025-04-04: At today's callback : no foods in 2 door cooler at wait-station. Service scheduled. sufficient other coolers available. **Time Extended**
14-74-7
82
Apr 1, 2025
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 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 0 ppm. Supply bucket low. Fresh supply bucket installed. Unable to register any chlorine. Three compartment sink Quaternary ammonium set up. 00 ppm. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In house made blue cheese with dairy base at 66°. Slaw at 65°. Lettuce 66°. 2 door sliding cooler at expo. Per Person In Charge placed about 3 hrs before. Items moved to walk in freezer for rapid cooling. garlic in oil at : 72° in kitchen. placed about 11 am. Operator discarded item. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. cleaned by manager. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen who's blocked by equipment. Moved by manager. **Corrected On-Site**
31A-09-4
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/ 5 Food service employees onsite with no Certified Food Manager present.
53A-05-6
Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Prep line. **Repeat Violation**
29-49-6
Basic - Stored food not covered. Tray of uncovered wings in walk in cooler. Covered by manger. **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under Three compartment sink
29-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceilings by expo and Dish machine line.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door sliding cooler not holding foods to 41° or below. Not tightly closing door. **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board at prep line. Moved by manager **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Boxed food on floor in walk in freezer. Moved by manager. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice. Bar. Moved by manager. **Corrected On-Site**
10-08-5
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Multiple. **Repeat Violation**
16-46-4
33
Nov 7, 2024
Complaint Partial
No violations found.
100
Aug 19, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 live flying insects around pipes and drains at bar area. Approximately 3 live flying insects around drain at server station in dining area. **Warning** - From follow-up inspection 2024-08-19: Approximately 3 live flying insects in server station in dining area. Approximately 4 live flyings insects around bare area in dining area. Manager cleaned and cleaned up approximately 4 live flying insects. **Time Extended** **Corrective Action Taken**
35A-02-6
86
Aug 14, 2024
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 live flying insects around pipes and drains at bar area. Approximately 3 live flying insects around drain at server station in dining area. **Warning**
35A-02-6
High Priority - Presence of insects, rodents, or other pests. Approximately 20 live ants at outside bar area, behind bar. **Warning**
35A-09-4
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. Inspector provided procedures and manager printed out procedures during inspection. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hand wash station at bar area, the hot water. **Repeat Violation**
27-19-4
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. Two employees who do not have any food handler training do not have proof of reporting agreement, employees signed agreement during inspection. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. The at main hand wash stations in both men's and women's bathroom. **Repeat Violation**
31B-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacks of plates on rack in server area in kitchen not covered or inverted and are not in use, manager corrected during inspection. **Corrected On-Site**
24-05-4
Basic - Floor soiled/has accumulation of debris. Under all equipment at bar area. Under soda machine at server station in dining room. In walk in freezer.
36-73-4
Basic - Food stored on floor. 3 boxes of chicken in walk in freezer, employee corrected during inspection. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around exterior of margarita machines and the tables that they are sitting on at bar area. Soda gun holster at bar area.
23-03-4
Basic - Old labels stuck to food containers after cleaning. On multiple clean containers on rack in back of kitchen.
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed cucumbers on cook line, employee corrected during inspection. **Corrected On-Site**
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. To go lids at server area in kitchen. To go containers above service window in kitchen.
25-06-4
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler under grill on cook line.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed tomatoes stored over container of cut zucchinis and cucumbers in walk in cooler.
08B-17-4
32
Feb 29, 2024
Routine - Food
4 critical violations. 6 major violations.
View 10 violations
High Priority - Employee switched from working with raw food to ready-to-eat food and/or clean equipment/utensils without washing hands. Employee portioning raw hamburger patties with gloved hands then changed gloves and continued to handle clean pans and single use plastic liners without washing hands between tasks.
12A-12-4
High Priority - Employee washed hands with cold water. Hot water coming out of sink by office at a trickle, inspector observed employee washing hand at sink then asked if that water felt warm and the employee stated it did not, hot water reached a maximum of 84F after left on for over 10 minutes.
12A-19-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cooked bacon in reach in cooler on cook line, tuna moved. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (47F - Cold Holding) in reach in cooler drawer on cook line under grill, slightly ajar, per employee they had opened drawer less then 30 minutes ago, drawer closed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at inside bar. **Repeat Violation**
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hand wash station by office in prep area. At hand wash station in inside bar area.
27-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station near dish washing area. At hand wash station at end of cook line near side exit door.
31B-02-4
Intermediate - No soap provided at handwash sink. At both hand wash stations at inside and outside bar. At hand wash station at server station in dining area. **Repeat Violation**
31B-03-4
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. Open container of milk in walk in cooler and in reach in cooler in server area, per manager both could not have been open more than 2 days prior.
02C-03-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. 2 employees on cook line where asked the minimum temperature for reheating food items, one of them did not know and the other guessed 155F for quesso cheese sauce that is reheating on the grill that was already heated up once before.
53B-16-4
30
Sep 19, 2023
Routine - Food
No violations found.
100
Sep 18, 2023
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 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. Chlorine dish machine at 0ppm at time of inspection. Operator replaced sanitizer bucket, dish machine remaining at 0ppm. Operator called for maintenance and had employee set up the three compartment sink. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler on the main cook line opposite the ovens; tuna (48F - Cold Holding); cut tomatoes (50F - Cold Holding); rice (49F - Cold Holding); sausage (51F - Cold Holding); cheese (49F - Cold Holding); coleslaw (48F - Cold Holding) all stored in the cooler overnight. Operator and employee discarded all product in the reach in cooler. **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler on the main cook line opposite the ovens; tuna (48F - Cold Holding); cut tomatoes (50F - Cold Holding); rice (49F - Cold Holding); sausage (51F - Cold Holding); cheese (49F - Cold Holding); coleslaw (48F - Cold Holding) all stored in the cooler overnight. Operator and employee discarded all product in the reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in the service alley closest to the mop sink. Employee provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards with food residue staining build up. Soda gun at the outside bar has syrup residue build up on the nozzle. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Smaller bulk ice machine has mold like substance on the deflector plate. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf over back prep table.
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 jackets stored hanging off the dry storage shelf over bag of bulk sugar. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Reach in freezer on the main cook line has a torn door gasket. **Repeat Violation**
14-11-5
Basic - Food stored on floor. In the walk in freezer containers of bar drink mix stored in the floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula on the flat top grill stored in water at 117F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on the service line has build up of mold like substance. Flip top reach in cooler on the main cook line opposite the ovens has food debris's build up in the door gaskets. Operator has new gaskets in order. **Corrective Action Taken**
23-03-4
Basic - Old labels stuck to food containers after cleaning. On the storage shelf opposite the walk in freezer clean containers with old stickers attached. **Repeat Violation**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container lacking product labeling. **Repeat Violation**
02D-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the walk in freezer, clean bowls stacked while wet. **Repeat Violation**
24-08-4
32
Feb 21, 2023
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun behind the bar counters has build up of soda syrup residue. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind the inside and outside bar used as dump sinks as evident by the strainers in the hand wash sink. Operator removed the strainers from the hand wash sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Multiple chemical spray bottles in the wait station areas with no product labeling. Operator labeled all chemical spray bottles. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice machine closest to the soda dispensers has mold like substance spots on the deflector plate. Operator instructed employee to wipe and sanitize the bulk ice bin deflector plate. **Corrective Action Taken** **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets by the bulk ice bin not inverted or covered for protection. Metal bowls stacked on the shelf by the walk in freezer not inverted or covered for protection. Operator inverted the metal bowls. **Corrective Action Taken**
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in reach in freezer over food to be served to customers. Employee relocated the food to the correct storage location. **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. Employee phone and speaker stored on shelf over wing sauce prep table. Operator relocated the employee phone and speaker. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the walk in freezer, clean plastic containers stacked while wet. Operator unstacked the containers to air dry. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Missing door handle for waitstation two door sliding reach in cooler.
14-11-5
Basic - Old labels stuck to food containers after cleaning. On the storage shelf opposite the walk in freezer, clean containers stacked with old labels still attached. **Repeat Violation**
16-46-4
Basic - Soiled dry wiping cloth in use. In the main cook line, two soiled wiping cloths stored on the prep table by the server pass through window. Operator removed the soiled wiping cloths. **Corrected On-Site** **Repeat Violation**
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of jerk seasoning in the prep area with no product labeling. Operator had employee label the bulk container. **Corrected On-Site**
02D-01-5
47
Oct 31, 2022
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the pass through window French fries (108F - Hot Holding) operator had employee reheat the French fries, 152F. **Corrected On-Site**
03B-01-6
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. In the walk in cooler, open container of milk stored from the previous day with no product date marking, operator date marked the open container. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler on the end of the cook line has mold like substance on the top door gasket. Operator had employee clean and sanitize the door gaskets. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink at the end of the cook line closest to the mop sink. Operator had employee replace the paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Multiple chemical spray bottles through establishment with no product labeling. Operator began labeling all chemical spray bottles. **Corrective Action Taken** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance spots on the deflector plate. Employee wiped and sanitized the ice bin. **Corrected On-Site**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. On the main cook line, oven door handles and reach in cooler door handles have soiled residue. Operator instructed employees to wipe down equipment handles. **Corrective Action Taken**
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker stored on the top of the flip top reach in cooler on the main cook line. Operator relocated the speaker to the correct storage location. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers stacked while wet stored on shelf opposite the walk in cooler. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance buildup on the underside of the soda dispenser in the waitstation behind the nozzles.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old stickers on clean containers on storage shelf opposite the walk in freezer.
16-46-4
Basic - Soiled dry wiping cloth in use. On main cook line, multiple soiled cloths under equipment.
21-10-4
41
Frequently Asked Questions
When was Island Wing Company last inspected?
The most recent health inspection at Island Wing Company on file is from Dec 10, 2025. The public record contains 11 inspections in total.
What is the most common violation at Island Wing Company?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Island Wing Company.
How does Island Wing Company compare to other restaurants in St. Johns?
Island Wing Company most recently scored 50 out of 100, which is lower than the St. Johns average of 69.
Has Island Wing Company's inspection record improved over time?
No. Recent inspections at Island Wing Company have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Island Wing Company 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 Island Wing Company inspected?
Based on the inspection history on file, Island Wing Company is inspected around four times per year on average.
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