DirtyFLRestaurant Inspection Data

WENDY'S #70

With 9 documented inspections, WENDY'S #70 in HILLIARD has achieved a 2.5/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

7085 Okeechobee Road
Fort Pierce, Florida, 34945
Saint Lucie County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 9 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13619050

Met Inspection Standards

1 high, 1 int, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above 3 compartment sink, multiple pans stacked before properly air dried.
  • 36-73-4:Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor in walk-in freezer soiled with food debris. Also, floor under cook line soiled with grease. Also, wall behind fryers soiled with grease. Also, floor under soda machine in drive thru area soiled with debris. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on floor and door of outside walk-in freezer. Operator stated they have work order in to have someone fix gap in door causing build up of ice. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line soiled with food debris/torn. Also,on soda machine in drive thru area soiled with white buildup. Also, fan covers in walk-in cooler and walk-in freezer soiled with dust. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in coolers on cook line and small reach in cooler in drive thru area. Operator had employees clean out all coolers during inspection. Corrected On-Site
  • 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. In steam table at front counter, chili (82F - Reheating @ 1.5 hours, 138F @ 2 hours). Operator stated chili was put on at 8 am, second temperature taken at 10 am. Operator needed to put more water in steam table and turn temperature up. Rechecked temperature ten minutes later at 165F. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On soda machine at front counter, soda nozzles soiled with soda residue/stained. Repeat Violation

1/15/2026· 1mo ago

Visit ID: 13592696

Follow-up Inspection Required

1 int

  • 53B-01-5:Intermediate - - From initial inspection : 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. No employees for establishment have employee food handler training per district manager. Warning - From follow-up inspection 2025-12-10: New Manager onsite for 3 days of store does not have access to online training records. **Time Extended** - From follow-up inspection 2026-01-15: No change, operator not able to provide any employee training certification. Admin Complaint

12/10/2025· 3mo ago

Visit ID: 13541645

Follow-up Inspection Required

1 int

  • 53B-01-5:Intermediate - - From initial inspection : 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. No employees for establishment have employee food handler training per district manager. Warning - From follow-up inspection 2025-12-10: New Manager onsite for 3 days of store does not have access to online training records. **Time Extended**

10/6/2025· 5mo ago

Visit ID: 10894188

Follow-up Inspection Required

5 high, 2 int, 8 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining used for singlet service items on shelf in kitchen area.
  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile above triple sink moved exposing the ceiling.
  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Multiple ceiling vents in kitchen area are soiled. Some ceiling tiles in kitchen area are soiled. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on reach in freezer on the cook line.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Handle for ice scoop sitting in ice in ice bin at front counter.
  • 51-18-6:Basic - No copy of latest inspection report available. Manager could not provide a copy of his last inspection report.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line are soiled. Bottom of friers heavily soiled with grease. Pink lemonade drink dispenser drink dispensing handle spoiled with mold like substance. Grease transfer container in back area heavily soiled. Soda pumps in back area soiled.
  • 25-05-4:Basic - Single-service articles improperly stored. Singe service towels observed on the floor in storage closet in the hallway in dining area.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked multiple shelled eggs then handled spachela for cooked sausage without washing hands.
  • 35A-02-7:High Priority - Live, small flying insects found One flying insect observed by hand wash sink at front. Counter. One flying insect observed at drive through window area towards back of store. Two flying insects observed at prep sink.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of Raw chicken nuggets stored over ready to eat sausage patties in reach in freezer on the cook line. Manager placed sausage patties above nuggets and placed nuggets on the bottom rack. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Italian Blend Cheese in reach in cooler on cook line at Cheese (47F - Cold Holding). manger took cheese and placed it in walk in freezer. 2nd temp taken 30 minutes later at 40F. Manager placed items back in reach in cooler. Half in half in reach in cooler at front counter, 50F- Cold Holding. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark observed on lettuce on cook line. No time mark observed on tomato's on cook line No time mark on cheese on cook line. Manager placed time markings on all items. ** Corrected On-Site** Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All reach in coolers on cook line are soiled. Tomato slicer on prep counter, not in use, soiled with cheese. **Corrective Action Taken**
  • 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. No employees for establishment have employee food handler training per district manager. Warning

3/21/2025· 11mo ago

Visit ID: 10697063

Follow-up Inspection Required

4 high, 1 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on make line. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, employee cottage cheese and muffins stored on shelf with food served to public. Items moved and stored correctly. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee working at grill with burgers. Employee placed on guard. Corrected On-Site
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under soda dispenser in drive through. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler for beverages in drive through area.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working on grill touched nose and face with bare hand and immediately handled spatula and plastic water bottle without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in drive through, container of half/half cream 69F. Cream placed in counter approximately 60 minutes prior. Cream placed in reach in cooler to cool. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On sandwich make line, manager states that cheese and cut lettuce are held on time control - no time markings for these items. Items removed from temperature control approximately 2.75 hours prior. Items time marked. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In french fries holding station, sausage gravy 119F. Sausage gravy placed into french fries station approximately 2.5 hours prior.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink near office used to refill plastic water bottle. Hand washing sink in drive through has wire whisk stored inside. Whisk removed. **Corrective Action Taken**

10/21/2024· 1y 4mo ago

Visit ID: 10696969

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

10/15/2024· 1y 4mo ago

Visit ID: 8738558

Follow-up Inspection Required

3 high, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards in sandwich make line.
  • 35A-03-4:Basic - Dead roaches on premises. One (1) dead roach observed by hot water heater. Dead roach discarded. Corrected On-Site
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under and behind cooking equipment in kitchen. Floor near hot water heater.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear exit door does not fully self close. Manager placed service call. **Corrective Action Taken**
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on make line wiping gloved hands constantly on his pants and continued to engage in food preparation. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 12 live flies in kitchen area with some landing on cutting boards, prep areas and wrapped burger buns. Manager states pest control company is coming to treat tonight. Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. In warming bin near fryers, chicken nuggets and french fries are not time marked. Manager states items cooked approximately five (5) minutes prior. Manager turned timers on. Corrected On-Site

1/9/2024· 2y 2mo ago

Visit ID: 8487591

Met Inspection Standards

1 high, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler soiled
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored hanging from shelf with cups and lids, moved to coat rack Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen no hair restraint. Manger provided hat Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter on mop sink no vacuum breaker, manager removed splitter. **Corrective Action Taken** Repeat Violation

8/24/2023· 2y 6mo ago

Visit ID: 8359804

Met Inspection Standards

2 high, 2 int

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Washed hands then handled clean spatulas for sandwich station worker, then placed on gloves to dropped chicken and then started handing fryer basket. Hands washed and utensils washed Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter on mop sink in back area, breakers needed
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees in kitchen
  • 02C-06-5:Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef for chilli. No date marking in freezer