DirtyFLRestaurant Inspection Data

WENDY'S #01912

Based on 7 health inspections, WENDY'S #01912 in FORT LAUDERDALE has earned a 3.2/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 7 reports on file

3300 W COMMERCIAL BLVD

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

12/11/2025· 3mo ago

Visit ID: 13500643

Met Inspection Standards

1 high, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee placed on hair net on. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed open bags chicken nuggets and fingers not covered in reach in freezer. Operator closed bags. Corrected On-Site
  • 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed cheese sauce (128-149F - Hot Holding) operator reheated in microwave. Rechecked 179F-182F Corrected On-Site

8/21/2025· 6mo ago

Visit ID: 10897352

Met Inspection Standards

4 high, 1 basic

  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor with food debris at fry station. Employee sweep the area Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rewashed hands. Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee handling raw hamburger patties then proceeded to wash hands without soap. Employee washed hands with soap. Corrected On-Site
  • 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced tomatoes (50F - ambient Cooling); crumble blue cheese (50F ambient Cold Holding) per operator prepared at 9:30
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced tomatoes (50F - ambient Cooling); crumble blue cheese (50F ambient Cold Holding) per operator prepared at 9:30 amsee stop sale. Suggested to place items TPHC .

5/7/2025· 10mo ago

Visit ID: 10832063

Met Inspection Standards

1 basic

  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee wearing a visor cap long hair exposed in the rear

11/20/2024· 1y 3mo ago

2 high, 1 basic

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line, wiping cloth quaternary solution 0ppm. Operator corrected to Quaternary 200ppm. Corrected On-Site
  • 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 cold held at greater than 41 degrees Fahrenheit. At walk in cooler, raw hamburger (49F - Cold Holding), not prepared or portioned today. Operator stated item held overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, raw hamburger (49F - Cold Holding), not prepared or portioned today. Operator stated item held overnight. See stop sale.

9/20/2024· 1y 5mo ago

1 high

  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.at mops sink.

2/8/2024· 2y 1mo ago

Visit ID: 8530192

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

10/18/2023· 2y 4mo ago

Visit ID: 8374247

Met Inspection Standards

1 high, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed, in reach in cooler, a container with sugar not in original packaging, not labeled with common name. Manager disposed. Corrected On-Site
  • 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. Observed employee crack raw in shell not pasteurized eggs on grill, break yolk with spatula, then after hand washing, use the same spatula to flip and remove cooked egg from grill.