Garbage overflowing or uncovered, or the premises not maintained.
WING STOP
12011 S CLEVELAND AVE STE 2, FORT MYERS, FL 33907
WING STOP runs one of the cleanest kitchens in the region — zero high-priority violations in the past year. Eat with confidence. The trailing-year record shows 3 violations, including 0 high-priority and 0 Emergency Orders of Closure.
Scores higher than 82% of the 931 inspected restaurants in FORT MYERS on the trailing-year record.
0 high-priority violations on the trailing-year record — below the Lee County average of 1.9.
The Inspection Record
8 inspectionsFull available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Missing or expired food manager certification, or employee food-safety training not documented.
Garbage overflowing or uncovered, or the premises not maintained.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Garbage overflowing or uncovered, or the premises not maintained.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Garbage overflowing or uncovered, or the premises not maintained.
Other conditions related to sanitary and safe operation.
Garbage overflowing or uncovered, or the premises not maintained.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Missing or expired food manager certification, or employee food-safety training not documented.
Garbage overflowing or uncovered, or the premises not maintained.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Violation categories, explained
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Garbage must be kept in covered containers and removed often enough that it does not overflow, and the premises kept up. Accumulated garbage attracts the pests other parts of the inspection try to keep out.
On this record, the category appears in 1 of the 1 trailing-year inspection. The written details for each entry are in the state inspection documents linked above.
The inspection record above comes straight from the state's files.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 4607044 — you can read the original documents yourself and compare.