DirtyFLRestaurant Inspection Data

WENDY'S

WENDY'S in BOYNTON BEACH has 10 health inspections on record with an overall food safety rating of 3.2/5. Recent inspections show improving food safety practices.

7400 West Boynton Beach Boulevard
Florida, 33437
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 9/29/2025

Inspection #: Visit ID: 10883304

  • 36-22-4:Basic - Floor area(s) covered with standing water near dish machine from leak in ceiling.

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10812221

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee wash metal container as follows: rinse then wash without soap and then skipped sanitizing step. Instructed employee to wash container correctly. Reviewed proper ware-washing at triple sink.Corrected On-Site Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm). Manager remade solution to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site
  • 09-02-5:High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Observed employee grab cooked burger with bare hands that fell off the spatula and placed it back onto spatula with bare hands.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Per manager triple sink not working for the past two days. I helped set up Triple Sink (Quaternary 200ppm) Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ice cream base (48F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed ice on ice cream to quick chill. **Corrective Action Taken**
  • 16-06-4:Intermediate - No cleaning agent provided in wash compartment of sink. Observed employee wash dishes without soap.

Inspection Date: 3/11/2025

Inspection #: Visit ID: 10711559

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned during inspection. Corrected On-Site

Inspection Date: 11/4/2024

Inspection #: Visit ID: 8742211

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at take out window. Operator converted hand sink to a dump sink. Operator took dump sink sign off and replaced with a hand washing sign. Corrected On-Site
  • 12A-28-4:High Priority - Employee touched and took off his headset touching ear and mouth piece and then engaged in food preparation, handled clean utensils and cooked shell eggs without washing hands. Employee went to wash his hands. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at take out window. Operator provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at take out window. Operator provided. Corrected On-Site

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8657405

  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Machine will not dispense sanitizer. Instructed operator to manually sanitize wares Warning - From follow-up inspection 2024-04-19: Service call in, establishment currently washing wares manually. Triple sink tested at 400ppm Quat. 6 days **Time Extended** **Corrective Action Taken** - From follow-up inspection 2024-04-29: Eco lab on site making repairs to dish machine, triple sink set up at 400ppm Quat. Inspector will recheck at next unannounced inspection **Time Extended** **Corrective Action Taken**

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8656148

  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Machine will not dispense sanitizer. Instructed operator to manually sanitize wares Warning - From follow-up inspection 2024-04-19: Service call in, establishment currently washing wares manually. Triple sink tested at 400ppm Quat. 6 days **Time Extended** **Corrective Action Taken**

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8654398

  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Amber third pans in poor repair with jagged edges Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Machine will not dispense sanitizer. Instructed operator to manually sanitize wares Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live small flying insects hovering and landing on computer screens at front counter area Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili reheating since 8am(9:30) (102F - Reheating); chili 10:05 (138F-145F - Reheating). Chili used pre cooked beef cooked in house required chili to be reheated to 165F within 2 hours. Reheat time noted on lid to chili. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. drive thru frosty machine: frosty mix (48F - Cold Holding). Operator states mix has been in unit for approximately 1 hour. Monitored for approximately 30 minutes with no changes in temperature. Operator started to empty machine **Corrective Action Taken** Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili reheating since 8am(9:30) (102F - Reheating); chili 10:05 (138F-145F - Reheating). Chili used pre cooked beef cooked in house required chili to be reheated to 165F within 2 hours. Reheat time noted on lid to chili. See Stop Sale Warning

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8613910

  • 36-22-4:Basic - Floor area(s) covered with standing water - In front of ice machine.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burger locker - raw burgers (45F - Cold Holding) not portioned or prepared today held under 1 hour in top unit - operator moved to walk in freezer for quick chill.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken nuggets (125F - Hot Holding) held under 1 hours in hopper - operator chose to discard. Corrected On-Site

Inspection Date: 2/9/2024

Inspection #: Visit ID: 8485191

  • N/A:No Violations Were Observed

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8362046

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Manager explain in Creole the correct wa to wash rinse and sanitize Corrected On-Site