Santa Clara County, CA

Wingstop

Name: Wingstop
Address: 2719 Mckee Rd, Santa Clara County, CA

2719 Mckee Rd

Last inspected Apr 10, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Apr 10, 2026

Pass

3 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Damaged floor tile in front of ice machine. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand wash station next to the cook line is damaged at the time of inspection. [CA] Make repairs to hand wash station. [SA] Facility has an additional hand wash station that is being used by employees.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Buckets of paints noted under the dry storage shelves in the back of the facility. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Santa Clara County Department of Environmental Health, Apr 10, 2026 · Original Source

Routine Inspection

Aug 18, 2025

Pass

3 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Observed black organic growth on wall behind 3 comp sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed about 3 leaks under the 3 compartment sink with containers to catch water. [CA] Repair leaks.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

criticalCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Upon arrival water temperature at 3 comp sink and hand sink was 80F. Per person in charge, one of the water heaters is turning off and has to be turned back on and reset. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [SA] Water heater was reset and continuous water temperature of 103F was obtained at the 3 compartment sink and 101F was obtained at the hand sink. Specialist discussed with PIC, that temperature of 120F is required at 3 comp sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Santa Clara County Department of Environmental Health, Aug 18, 2025 · Original Source

Routine Inspection

Nov 21, 2024

Pass

4 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Debris built up on the ice dispenser in self service soda machine. [CA] Clean and sanitize machine.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Celery was washed in 3 compartment sink. 1 compartment sink is indirectly plumbed. 3 compartment sink is directly plumbed. [CA] Food preparation shall be conducted at 1 compartment food prep sink.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K47Permits, training, and postings

Official wording

Signs posted; last inspection report available

Inspector’s notes

Permit posted expired. Permit fee was paid. [CA] Post updated permit.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

5 racks of blanched fries measured at 60F on the rack at the time of inspection. Per PIC, blanched fries were stored in walk-in fridge but fridge does not have space, so PIC pull out the rack and left at room temperature for 1 hour. Other fries in the rack measured 80F. Per PIC, those fries were blanched and in the process of cooling for 1 hour. Per PIC, once those blanched fries were cooled, the whole rack will roll back to fridge. [SA] PHFs shall be held at 41°F or below or at 135°F or above. Instructed PIC to place the blanched fries to a container and utilized TPHC and use within 3 hours. Recommend once food is properly cooled in the rack to under 41F, transfer from rack to container and placed in shelf in walk-in fridge for cold holding.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Nov 21, 2024 · Original Source