FIRE WINGS

Contact & location

Address

1010 EL PASEO DE SARATOGA
San Jose, CA 95130

Phone

+19167435831

Website

https://www.firewings.com/san-jose-ca-95130

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00626189 Issued 01-FEB-2022 · Expires 31-JAN-2027 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 3 actions on file. See how we present this data.

• 2026-01-29 ROUTINE INSPECTION Passed Score 92
  4 items noted

  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    To-go container without handle stored within bulk container of spice; to be used as a scoop. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.
  • K36 Equipment, utensils, linens: Proper storage and use
    *REPEAT VIOLATION* Utensil for food preparation stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Cellphone stored on pizza prep line cooler table. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.
  • K30 Food storage: food storage containers identified
    Open bags of flour stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
  View public record →
• 2025-01-22 ROUTINE INSPECTION Passed Score 84
  5 items noted

  • K27 Food separated and protected
    In the walk in cooler, raw shell eggs observed stored on shelving above sauces. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.
  • K30 Food storage: food storage containers identified
    Food container of white powder food product near prep sink missing label with common food name. [CA]: Containers of food items that cannot be easily identified shall be labeled with the common name.
  • Critical K07 Proper hot and cold holding temperatures
    In the 3 door reach in unit, multiple Potentially Hazardous Food (PHFs) measured between 45F - 53F. Raw chicken were prepared approximately 4 hours prior to measurement per manager. Employee stated other PHFs such as coleslaw, coleslaw sauce, ranch, mayo, and blue cheese have been in the unit for more than 4 hours. Ambient temperature of unit measured at 58F. [CA]: PHFs shall be cold held at 41F or below or hot held at 135F or above at all times. [COS]: PHFs that have been out of temperature for more than 4 hours were voluntarily discarded.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    3 door reach in's ambient temperature measured at 58F. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs. Asses/repair unit as needed.
  • K36 Equipment, utensils, linens: Proper storage and use
    1. Scoops and utensils stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. 2. Scoop's handle in direct contact with dry food located near prep sink. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).
  View public record →
• 2024-06-13 ROUTINE INSPECTION Passed Score 85
  4 items noted

  • Critical K07 Proper hot and cold holding temperatures
    Measured cooked bone-in and boneless chicken wings at 80 F stored within containers next to the deep fryers. PIC stated chicken was removed from cooking 1 to 2 hours prior and is re-fried when ordered. [CA] PHFs shall be held at 41°F or below or at 135°F or above. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Chicken placed on TPHC at the time of inspection.
  • K23 No rodents, insects, birds, or animals
    Observed drain fly activity at the beer tap drip trays and throughout the kitchen. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Observed the use of fly strips throughout the kitchen. [CA] Insect control devices shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.
  • K36 Equipment, utensils, linens: Proper storage and use
    Observed the re-use of single use "Red Hot" containers to store all prepared sauces within the walk in refrigerator. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.
  View public record →

Other details

Cuisine

wings

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.