Winghouse Bar and Grill
Last inspected: Dec 10, 2025
32
Score
Across the available record, Winghouse Bar and Grill has 14 inspections on file, the first dated 2022. Winghouse Bar and Grill was last inspected on Dec 10, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly one violation earlier in the record.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
The city-wide average sits at 78, which Winghouse Bar and Grill's 32 doesn't quite reach. The pattern in the record is worth a careful look.
14
Inspections
2
Critical latest
5
Major latest
7
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, buffalo dip date marked 11/28/25. In walk-in cooler, pasta (Mac and cheese) date marked 12/02/25.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw chicken 58F, employee voluntarily discarded **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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. For three on-site employees
53B-02-5
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. For three on-site employees
11-26-1
Intermediate - No soap provided at handwash sink. At the bar area.
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. At the cook line, cheese, spinach dip opened bag and sausage no date marked.
02C-03-5
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/ Three bartenders one cook, no manager on site.
53A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables.
12B-07-4
Basic - Floor soiled/has accumulation of debris. Floors with dirty standing water. Floors throughout the kitchen heavily soiled with food residue
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets heavily soiled with food residue and mold like substance. Hood with grease buildup up and dust, shelves at the cook line and prep area. **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. At the end of the cook line
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All Reach-in cooler at the cook line heavily soiled with food debris and mold like substance **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the entrance of the cook line (Raw chicken). **Repeat Violation**
29-49-6
32
Jul 18, 2025
Complaint Full
1 minor violation.
View 1 violation
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. Reach-in cooler at the cook line with ambient temperature of 68F. **Warning** - From follow-up inspection 2025-07-18: Unit not working, no food inside unit. **Time Extended**
14-74-7
95
Jul 16, 2025
Complaint Full
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer opened box with raw beef stored above opened box of corn and pretzels, Manager stored properly **Corrected On-Site**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, hot dogs date marked 5/27/25.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese 52F, cheese 50F, chicken dip 52F, cut tomatoes 62F, 61F and 61Fm cut lettuce 66Fm spinach dip 57F, rice 63F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (all overnight products), Mac and cheese 52F, cheese 50F, chicken dip 52F, cut tomatoes 62F, 61F and 61Fm cut lettuce 66Fm spinach dip 57F, rice 63F. **Repeat Violation** **Admin Complaint**
03A-02-5
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. For one female employee on site.
11-26-1
Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. For chicken wings.
03C-94-4
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. Reach-in cooler at the cook line with ambient temperature of 68F. **Warning**
14-74-7
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled. Reach-in cooler gaskets heavily soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler heavily soiled.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. At the prep area
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in coolers at the cook line
29-49-6
Basic - Stored food not covered. In walk-in cooler, ribs not covered
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Beer cooler walls soiled.
36-27-5
30
May 19, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - Bathroom facility not clean. Urinals in men's restroom soiled, operator cleaned urinals during inspection. **Corrected On-Site**
32-07-5
95
May 14, 2025
Routine - Food
No violations found.
100
May 13, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (71F - Cold Holding); beef (51,54,61F - Cold Holding) items in low boy under grill, items were just placed in cooler 1 hour prior to inspection and cooler had been turned off, ice was added onto food items. spinach dip (47F - Cold Holding) lettuce (54F - Cold Holding); coleslaw (55F - Cold Holding); cheeses (59-61F - Cold Holding) items in reach in cooler overnight cooler thermometer reads 55F, see stop sale. **Warning** - From follow-up inspection 2025-05-13: Reach in cooler in cooks line: tomatoes 52, spinach dip 51, cheese 47, blue cheese 55. **Admin Complaint**
03A-02-5
86
May 8, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (71F - Cold Holding); beef (51,54,61F - Cold Holding) items in low boy under grill, items were just placed in cooler 1 hour prior to inspection and cooler had been turned off, ice was added onto food items. spinach dip (47F - Cold Holding) lettuce (54F - Cold Holding); coleslaw (55F - Cold Holding); cheeses (59-61F - Cold Holding) items in reach in cooler overnight cooler thermometer reads 55F, see stop sale. **Warning**
03A-02-5
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. 0ppm, operator primed line and retested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. spinach dip (47F - Cold Holding) lettuce (54F - Cold Holding); coleslaw (55F - Cold Holding); cheeses (59-61F - Cold Holding) items in reach in cooler overnight cooler thermometer reads 55F, see stop sale.
01B-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. Cheesecake opened a few days ago, no date. Operator dated. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line and in prep area. Interior top of flip top reach in cooler on cooks line. Shelf inside raw chicken reach in cooler on cooks line. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. In women's restroom, operator placed soap at sink. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Buffalo dip dated 4/27 in walk in cooler, operator stated it was prepped then frozen then was pulled yesterday with no new date mark. Operator dated correctly. **Corrected On-Site**
02C-08-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cooks line. Air vent soiled on ceiling in dish area. Light on ceiling in walk in cooler is soiled.
36-73-4
Basic - Floor tiles missing and/or in disrepair. On cooks line near fryers the tile is cracked and some is missing causing water to be standing on floor.
36-17-5
Basic - Food storage container/container lid cracked or broken. Large chip bin is cracked on cooks line. **Repeat Violation**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers. Fan guard in walk in cooler. **Repeat Violation**
23-03-4
35
Oct 14, 2024
Routine - Food
No violations found.
100
Jul 26, 2024
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced tomatoes stored in walk-in cooler dated 7/17. Manager stated tomatoes were sliced on 7/24.
02C-01-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef then changed gloves and proceeded to handle clean plates without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-09-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose side of splitter in mop sink. Faucet on side of building across from dumpsters. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stored in prep area. Ice bin for kitchen ice machine. **Repeat Violation**
22-02-4
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. No proof of employee training. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottles of window cleaner in chemical storage room next to back door.
41-17-4
Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
16-03-4
Basic - Drain cover(s) missing. Drain in mop sink.
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on kitchen prep table. Manager removed backpack from table. **Corrected On-Site**
40-06-5
Basic - Hole in or other damage to wall. Wall tiles missing in mop sink area.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line grill. Manager removed tongs during inspection. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill and fryers greasy. Fan covers in walk-in coolers. Area around soda nozzles in bar area. **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Men's restroom.
36-64-5
Basic - Open dumpster lid. Dumpster on side of building. **Repeat Violation**
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops in mop sink area.
42-01-4
Basic - Worn, torn and/or soiled floors/carpeting. Floor in room with soda boxes.
36-10-4
Basic - Food storage container/container lid cracked or broken. Plastic container stored in dish area. **Repeat Violation**
14-38-4
27
Jun 5, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing after splitter in mop sink on black and red hose connections.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled with black substance. Interior of cooler across from handwash sink in bar soiled with black substance. Broken glass on shelving inside reach-in cooler at bar entrance. Fountain machine nozzles soiled with grey substance.
22-02-4
Basic - Food storage container/container lid cracked or broken. Four chipped plastic pan lids on rolling rack in prep area of kitchen.
14-38-4
Basic - No handwashing sign and/or soap provided at a hand sink used by food employees. No soap at handwash sink in bar area. Manager supplied soap at handwash sink during this inspection. Sign posted at handwash sink in bar area is not sufficient. The sign does not instruct employees to wash hands.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler doors at cookline soiled with food debris. Area around nozzles at fountain machine soiled with mold-like substance.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck to four pans on clean dish rack in warewash area.
16-46-4
Basic - Open dumpster lid. Dumpster lid left open.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink cup on shelf in cooler beside pan of oranges and beside condiments in bar area.
12B-13-4
Basic - Unclean building components, attachments or fixtures. Wall above handwash sink at cookline soiled with dust. Light on ceiling above cookline soiled with dust. Floor below fountain soda storage shelves heavily soiled with grease and/or brown substance. Floor below equipment at cookline soiled with grease. Floor inside chemical storage closet soiled with white substance and debris. Sanitizer dispenser at mop sink soiled with black substance.
36-50-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. One porous acoustic ceiling tile in kitchen near mop sink.
36-37-5
Basic - Cold holding equipment not maintained in good repair. Gaskets and handles missing from doors of reach-in cooler at beginning of cookline. Operator is utilizing ice to maintain temperatures inside unit.
14-74-7
Basic - Dead roaches on premises. Three dead roaches on floor inside cabinet in corner of server station.
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table in kitchen above flour bins. Manager removed phone from table during this inspection. **Corrected On-Site**
40-06-5
45
Jan 31, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Observed bottles of santizer and degreaser hanging on rack facing paper towels used for customers and stored over cups . Manager removed all the spray bottles from rack. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
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. Observed server take lemon slice with bare hand, cut a slice in the lemon and place on cup rim. Manager spoke to all the servers about washing hands and use gloves. **Corrective Action Taken**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance.
22-02-4
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. Observed Manager does not have any proof of food handler training for any of the employees.
53B-01-5
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. Observed person in charge cannot provide verifiable proof 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
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ).
41-17-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding missing in bar area by ice bin.
36-03-4
Basic - Current Hotel and Restaurant license not displayed. Observed establishment does not have a copy ofthe current license **Repeat Violation**
50-09-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation on inside of door to reach in cooler where Chicken is breaded on cook line. **Repeat Violation**
14-36-5
Basic - No copy of latest inspection report available. Observed last inspection available dated 2021.
51-18-6
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve plastic trays facing up and not inverted or protected
25-06-4
39
Sep 26, 2023
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler and cook line, observed spinach dip date marked 09/19/2023.
01B-24-5
High Priority - Toxic substance/chemical improperly stored. Dish soap stored on top of straws boxes, manager moved. **Corrected On-Site**
41-10-4
Intermediate - No soap provided at handwash sink. Handwash sink at the bar area, also no sign available
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice maching with mold like substance
22-20-5
Basic - Current Hotel and Restaurant license not displayed. June 1, 2022.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, employee drinks next to ice bin, Manager moved. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in coolers at the bar area, observed multiple employee food items above cups and drinks, manager discarded. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In front of ice machine, employee jacket on top of soda boxes, manager moved. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Male employee, also no beard guard.
13-03-4
Basic - Food storage container/container lid cracked or broken. In use containers at the cook line.
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer floor.
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Raw Chicken cooler at the cook line
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment heavily soiled, gaskets and equipment handles. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line, heavily soiled, also interior of microwave soiled.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the cook line, walls and shelves above equipment soiled, also ceiling tiles soiled and with dust.
36-27-5
37
Mar 23, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer next to fryers: chicken (108F,115FF - Hot Holding). Employee stated items placed in warmer 20 minutes prior to temperature being taken. Employee voluntarily discarded items. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-03-23: Chicken wings 112F, 118F. Employee stated item placed in warmer 30 minutes prior to temperature being taken. Employee was going to reheat item in oven. **Admin Complaint** **Corrective Action Taken**
03B-01-6
86
Sep 27, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
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
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Frequently Asked Questions
When was Winghouse Bar and Grill last inspected?
The most recent health inspection at Winghouse Bar and Grill on file is from Dec 10, 2025. The public record contains 14 inspections in total.
What is the most common violation at Winghouse Bar and Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Winghouse Bar and Grill.
How does Winghouse Bar and Grill compare to other restaurants in Ocala?
Winghouse Bar and Grill most recently scored 32 out of 100, which is lower than the Ocala average of 78.
Has Winghouse Bar and Grill's inspection record improved over time?
No. Recent inspections at Winghouse Bar and Grill have averaged around 10 violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Winghouse Bar 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 Winghouse Bar and Grill inspected?
Based on the inspection history on file, Winghouse Bar and Grill is inspected around four times per year on average.
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