BAHAMA WINGS EXPRESS health score and inspection history

Label all food or ingredients that are not in the original package with the common name of the food. // Breading, flour, and sauce bucket underneath prep tables are not labeled.

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice. // Scoops stored in brown sugar and flour with handles contacting food. 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice. // Flour located under prep table is being dispensed by a cup with no handle.

(E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water. // ROP fish is being thawed in packaging in WI cooler.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. // Gaskets throughout establishment are torn and soiled.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Floors underneath equipment and vents throughout the establishment are soiled with debris and residue.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // WI storage shelves are soiled with residue. 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours. // Interior of microwave on prep table is soiled with residue and debris.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Hood vents are soiled with grease build up.

(B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below. // Raw shell eggs (68-70F) are stored on prep table at room temperature. -COS, PIC moved eggs back into RI cooler.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. // Flies and gnats observed throughout the establishment.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Floors under equipment throughout and vent covers are soiled with debris and residue.

3-501.16(A)(1) Maintain TCS food at 135 F or above. // Ribs and pulled pork cooked today are stored in RI hot holding next to fry baskets at 118-130F. -COS, PIC reheated meat to 165F.

(A)(2) Maintain TCS food at 41 F or below. // WI cooler has an ambient thermometer reading of 50 F. All TCS food inside WI cooler (raw seafood/porkchops 48-50F, cooked pork butt 47-49F, cooked ribs 47-48F, potato salad 46-48F, etc.) is out of temperature. -COS, PIC voluntarily discarded all TCS items that have been in the cooler since 8/15/2026 and moved food prepared earlier in the day to other coolers.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). // No employee with a CFSM is on site. PIC stated that to her knowledge only one employee has a CFSM and she is rarely on site.

ADPH 420-2-22-.03(3) Provide country of origin for farm-raised or wild-caught fish to the consumer by posting an 8 ½ x 11 in. placard in a conspicuous place or placing notice on the menu. ADPH 420-3-22-.03(2)(b) Cease offering a catfish product for sale unless consumers are notified of the name and country of origin of the product by using a sign or tabletop display, or listing the country of origin on the menu. ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager. // Milk labeled 8/12/2026 and buttermilk labeled 8/9/2026 are stored in RI cooler next to make table out of date.

3-501.16(A)(1) Maintain TCS food at 135 F or above. // Pan of macaroni and cheese at 123F on steam table. COS PIC placed the pan back in the smoker to reheat above 165F.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. // Damaged gaskets on walk in cooler and warming cabinet.