WING SHACK

Name: WING SHACK
Address: 4650 MICHIGAN ST, ORLANDO, FL, 32812, US
Rating: 61

4650 MICHIGAN ST, ORLANDO, FL 32812

License #5805751

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

61 Grade F / 100

Failing Health Score

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Quick take

WING SHACK in ORLANDO currently holds an InspectFL Health Score of 61 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on November 17, 2025. Across those visits, inspectors documented 78 total violations — 10 critical, 24 major, 44 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings (52f - Cold Holding)from overnight.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[10-20-4] In-use tongs stored on equipment door handle between uses. 2 tongs stored on stove handle .
[14-11-5] Equipment in poor repair. Gasket torn bottom of make table at reach-in freezer door .
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Walk-in cooler handle .
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Scoop and tongs Stored on top of hand wash sink may you touch it with your face while washing your hand.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cover pans stored at the employee hand sink the one by the 3 compartment sink . Operator removed it .
[38-01-4] Light shield damaged/in disrepair. Multiple area at the kitchen.
[08B-38-4] Food stored on floor. 2 box of chicken stored on floor back of the kitchen. Flour stored on floor . Vinegar stored on floor . Buffalo sauce stored on floor .
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door opened .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked chicken wings (52f- Cold Holding)from overnight.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. The cook washed his hand at the 3 compartment sink .
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jean didnt have a food handler .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink -hoods.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the kitchen.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Butter milk expired 11-6. Operator discarded it .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over portion ranch sauce at the reach-in cooler .
[36-62-4] Light not functioning. Multiple area missing light throughout kitchen .

Call Back - Complied
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table top sliced tomatoes overnight (47F - Cold Holding)
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored at prep table .
[08B-38-4] Food stored on floor. Hpusemade wing sauce container stored on floor .
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened more than 2 days ago no date marked .
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher chlorine no test strips .
[38-01-4] Light shield damaged/in disrepair. At the kitchen top of the reach-in cooler .
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer spray bottle no label at the kitchen.
[36-62-4] Light not functioning. Multiple light burn throughout kitchen.
[03C-90-4] Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Cook stated that the wings are blanched not fully cooked to 165f which will require non continuous cooking process with required documentation to be available at each inspection.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tongs and ladles at dish area hand wash sink not stored in a protected manner due to food contact surface is exposed to splash from hand sink and body parts in close proximity. Face touches utensils when washing hands.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without handle used as scoop at the flour .
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door was opened and observed small lives flying insects at the dishwasher area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Walk-in cooler handle .
[31B-03-4] No soap provided at handwash sink. No soap at employee hand sink at the kitchen area .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.

Call Back - Extension given, pending
[05-08-4] No probe thermometer provided to measure temperature of food products.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher chlorine no test strips .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods-mop sink .
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Scoop and tongs Stored on top of hand wash sink may you touch it with your face while washing your hand .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand sink at the kitchen area .
[08B-38-4] Food stored on floor. Hpusemade wing sauce container stored on floor .
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door was opened and observed small lives flying insects at the dishwasher area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table top sliced tomatoes overnight (47F - Cold Holding)
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened more than 2 days ago no date marked .
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour and suger no label .
[14-11-5] Equipment in poor repair. Gasket torn at the walk-in cooler door and bottom of make table .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
[38-01-4] Light shield damaged/in disrepair. At the kitchen top of the reach-in cooler .
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored at prep table .
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer spray bottle no label at the kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table top sliced tomatoes overnight (47F - Cold Holding)
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board .

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table top sliced tomatoes overnight (47F - Cold Holding)
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher chlorine no test strips .
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Walk-in cooler handle .
[31B-03-4] No soap provided at handwash sink. No soap at employee hand sink at the kitchen area .
[38-01-4] Light shield damaged/in disrepair. At the kitchen top of the reach-in cooler .
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored at prep table .
[08B-38-4] Food stored on floor. Hpusemade wing sauce container stored on floor .
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer spray bottle no label at the kitchen.
[03C-90-4] Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Cook stated that the wings are blanched not fully cooked to 165f which will require non continuous cooking process with required documentation to be available at each inspection.
[36-17-5] Floor tiles missing and/or in disrepair. Multiple area throughout kitchen.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Scoop and tongs Stored on top of hand wash sink may you touch it with your face while washing your hand .
[36-62-4] Light not functioning. Multiple light burn throughout kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook handled dirty cooler handle then proceeded to grab customers plate to serve their order on without washing hands.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods-mop sink .
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened more than 2 days ago no date marked .
[22-41-4] 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 ppm .
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door was opened and observed small lives flying insects at the dishwasher area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves .
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching dirty cooler Handel
[14-11-5] Equipment in poor repair. Gasket torn at the walk-in cooler door and bottom of make table .

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