What is Mexican Grill Wings And Things's health inspection score?

Mexican Grill Wings And Things has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mexican Grill Wings And Things last inspected?

Mexican Grill Wings And Things was last inspected on April 30, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mexican Grill Wings And Things have?

Mexican Grill Wings And Things has 66 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mexican Grill Wings And Things safe to eat at?

Mexican Grill Wings And Things has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Mexican Grill Wings And Things serve?

Mexican Grill Wings And Things serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mexican Grill Wings And Things

Name: Mexican Grill Wings And Things
Address: 2604 PUTZ PL, Cincinnati, 45211
Rating: 76

2604 PUTZ PL, Cincinnati

Last Inspected: 4/30/2026

▲Improving

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0Good

American•MT. AIRY

Ranked #7 of 22 in MT. AIRYBetter than 22% of american restaurants

Improving

8 inspections

Last: Apr 30, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

8.3

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

10x

Cross-contamination

Raw and cooked foods not properly separated

10x

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-21 pts

Best practices • 2 pts each

Inspection Timeline

+22 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 79/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (76/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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2604 PUTZ PL, Cincinnati, FL 45211

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Violation Timeline

Jun 2024

1 inspections

6 basic

Jun

Jul 2024

1 inspections

2 basic

Nov 2024

1 inspections

6 basic

Nov

May 2025

1 inspections

10 basic

Oct 2025

2 inspections

10 basic

Oct

Apr 2026

2 inspections

32 basic

Inspection History

8 records on file

8 Routine

Apr 26

Routine InspectionLatestClean

No violations

100/100inspection score

Apr 26

Routine Inspection

32 Basic

32 total

36/100inspection score

−64 pts

Basic (32)

−64 pts

2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
7.1(P)7.1(P) - X. Chemical - Other Personal care items - Storage−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
3.3(I)(1)3.3(I)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding−2
3.4(D)(1)3.4(D)(1) - VI. Time/Temperature Controlled Safety Food - Cooling−2
4.7(B)(4)4.7(B)(4) - Frequency of Laundering - Specifications−2
3.2(M)(2)(b)3.2(M)(2)(b) - Wiping cloths - use limitation−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
3.2(C)(1)(c)3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2
4.6(B)4.6(B) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use and After Cleaning−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
4.4(F)(2)4.4(F)(2) - Warewashing sinks: Use Limitation−2
3.2(M)(1)3.2(M)(1) - Wiping cloths - use limitation−2
6.4(A)6.4(A) - Repairing−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
3.4(E)(1)3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods−2
4.7(A)4.7(A) - Clean linens.−2
2.3(D)2.3(D) - Hair restraints, effectiveness−2
3.4(D)(1)3.4(D)(1) - VI. Time/Temperature Controlled Safety Food - Cooling−2
3.3(I)(4)3.3(I)(4) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding−2
4.4(N)(1-5)4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria−2
3.2(C)(1)(d)3.2(C)(1)(d) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
6.4(K)6.4(K) - Controlling Pests−2
3.4(B)3.4(B) - TCS, slacking−2
2.2(A)2.2(A) - III. Preventing Contamination by Hands - Hands and Arms - Clean Condition−2

Base deductions−64 pts

Oct 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−2 pts

Oct 25

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(K)6.4(K) - Controlling Pests−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(Q)(2)(4)4.4(Q)(2)(4) - Temperature Measuring Devices and Food Monitoring Devices - Calibration−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−18 pts

May 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
4.4(S)(1)4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations−2
3.4(C)3.4(C) - Thawing TCS−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
6.2(D)6.2(D) - III. Preventing Contamination by Hands - Handwashing Aids and Devices - Use Restrictions−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2

Base deductions−20 pts

Nov 24

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2
6.1(L)6.1(L) - Facilities: Toilet rooms - enclosed−2
4.4(S)(1)4.4(S)(1) - Single-service articles and single-use articles - use limitation−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2

Base deductions−12 pts

Jul 24

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

5.1(J)5.1(J) - Backflow prevention device−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2

Base deductions−4 pts

Jun 24

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
5.1(J)5.1(J) - Backflow prevention device−2
2.4(A)(2)2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.2(C)(2)3.2(C)(2) - VII. Protection from Contamination - Protection from cross−2
4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2

Base deductions−12 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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