DirtyFLRestaurant Inspection Data

WENDYS 12193

Food safety records indicate WENDYS 12193 in DAVENPORT has 7 inspections with a 3.9/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

49503 HWY 27 PARCEL C

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 7 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 13573757

Met Inspection Standards

2 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outer surface of lemonade nozzle soiled with black mold like substance. - From follow-up inspection 2026-01-12: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed hand sink in rear, next to dry storage leaking on to floor. - From follow-up inspection 2026-01-12: **Time Extended**

11/12/2025· 4mo ago

Visit ID: 10892480

Follow-up Inspection Required

3 high, 1 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler being used to cold hold burgers and shelled eggs next to grill, temperature gauge not working.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outer surface of lemonade nozzle soiled with black mold like substance.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed hand sink in rear, next to dry storage leaking on to floor.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Front steam well; chili started reheat at 8:01 am time taken at 9:08 (101F - Reheating), ; chili, retemp at 10:04 am (135F - Hot Holding). Advised manager to put chili in microwave to get to proper temperature. Management took no action stop sale issued.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shelled eggs ambient temperature at 68, eggs placed in container at 7 am, temped at 9:30am. Advised management to put eggs in cooler or on an ice bath, retemped at 10:05am at 63F. **Corrective Action Taken**
  • 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. Front steam well; chili started reheat at 8:01 am time taken at 9:08am (101F - Reheating), ; chili, retemp at 10:04 am (135F - Hot Holding). Advised manager to put chili in microwave to get to proper temperature. Management took no action stop sale issued.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Management unable to pull up corporate training on computer system.

3/14/2025· 12mo ago

Visit ID: 8889061

Met Inspection Standards
  • N/A:No Violations Were Observed

9/13/2024· 1y 6mo ago

Visit ID: 8728096

Met Inspection Standards

1 basic

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lids on hotel pan of hamburger patties in walk in cooler.

3/27/2024· 1y 11mo ago

Visit ID: 8547064

Met Inspection Standards

1 high

  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee finished mopping and scooped ice from the ice machine. Supervisor had the employee to wash his hands. **Corrective Action Taken**

11/28/2023· 2y 3mo ago

Visit ID: 8546891

Met Inspection Standards
  • N/A:No Violations Were Observed

11/7/2023· 2y 4mo ago

Visit ID: 8349982

Follow-up Inspection Required

1 high, 1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking fries with no hair restraint. Corrected On-Site
  • 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. Tested 4 times oppm Warning