WENDY'S 8638
3350 Oakwood Boulevard
Hollywood, Florida, 33020
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 5/2/2025
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-24-5:Basic - Hole in or other damage to wall. Observed at drive thru wall next to steam table
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop buried in ice in ice machine. Operator removed Corrected On-Site
- 22-12-5:High Priority - Metal stem-type thermometer soiled. Probe thermometer has silicone sleeve. Under sleeve and probe thermometer soiled. Operator cleaned and sanitized 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili reheating since 6:45 am(9:05AM) (89F - Reheating). Chili reheated with pre cooked beef made in house, chili did not reach 165F within 2 hours.
- 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 6:45 am(9:05AM) (89F - Reheating). Chili reheated with pre cooked beef made in house, chili did not reach 165F within 2 hours. See Stop Sale
Food safety inspection conducted on 5/2/2025 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 2/3/2025
High Priority
1
Intermediate
1
Basic
0
Total
2
Inspection Details:
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached. Discussed with operator
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled at dining room drink station, operator cleaned and sanitized Corrected On-Site
Food safety inspection conducted on 2/3/2025 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 2/3/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/3/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/1/2024
High Priority
2
Intermediate
0
Basic
4
Total
6
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in ice machine. Warning
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Scale like buildup on top of dish machine around chemical dispenser units. Warning
- 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. Digital screen at machine states infrared sensor for sanitizer pellets blocked. Machine not sanitizing. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of open box of plastic cups on storage shelf. Employee removed jacket. Corrected On-Site Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, chili (48F - Cooling). Per manager prepared day before and in unit overnight. Manager discarded as product kept only for wastage inventory - container not marked as Do No Use. Corrected On-Site 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 reading 0ppm chlorine after multiple attempts. Warning
Food safety inspection conducted on 8/1/2024 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 5/31/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs at cookline oven handle. Operator removed and placed in triple sink to clean. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided vomit form to operator. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at cookline handwashing sink. Operator replaced. Corrected On-Site
Food safety inspection conducted on 5/31/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 3/20/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and back pack stored on equipment shelf across managers office. Operator moved to appropriate location. Corrected On-Site
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed floor soiled with cup lids under counter by drive thru window next to frosty machines.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box at expo line: cooked eggs (124F - Hot Holding) cooked sausage (124F - Hot Holding). In unit less than 4 hours. Operator discarded per company policy. Hot box: left over cooked burger for chili 72F. In unit over 4 hours. Observed unit turned off. See stop sale.
- 01B-02-5:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box at expo line: cooked eggs (124F - Hot Holding) cooked sausage (124F - Hot Holding). In unit less than 4 hours. Operator discarded per company policy. Hot box: left over cooked burger for chili 72F. In unit over 4 hours. Observed unit turned off. See stop sale.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee/customer, no paper towels operator. Operator replaced. Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/20/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 8/11/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee with wearing a visor with exposed hair.
- 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed at take out window plastic cups stored next to hand washing sink exposed to splash. Operator removed cups. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in men's restroom. Operator provided. Corrected On-Site
- 41-21-4:Intermediate - Original container of sanitizer substance or chemical does not bear the manufacturer's label.
Food safety inspection conducted on 8/11/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).