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Licensee
Name:
WING ON FIRE
License Number:
NOS2333945
Rank:
Non-Seating
License Expiration Date:
10/01/2026
Primary Status:
Delinquent
Secondary Status:
Active
Location Address:
6580 NW 22 AVE MIAMI, FL 33147
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/26/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
2
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal drink on top preparation table. Employee removed and stored properly. **Corrected On-Site** **Warning**
Basic - Food stored on floor. Observed bag of avocados being stored on the floor at prep area. Employee removed and stored properly. **Corrected On-Site** **Warning**
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled with food debris at cook line. Employee cleaned during inspection. **Corrected On-Site** **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted at cook line. Employee inverted during inspection. **Corrected On-Site** **Warning**
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed raw pork chops inside thank you bags inside reach in cooler at cook line. Employee removed and stored properly inside metal container. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over or with unwashed produce.
Observed unwashed corn on the cob on top raw pork chops inside reach in cooler at cook line. Employee removed and stored properly. **Corrected On-Site** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside handwashing sink next to 3 compartment sink . Employee cleaned during inspection. **Corrected On-Site** **Warning**
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. Observed Jason , Yesenia working over 60:days lacking food handlers certification. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
