DirtyFLRestaurant Inspection Data

WENDY'S

3624 Firestone Road
Jacksonville, Florida, 32210
Duval County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/12/2025

Inspection #: Visit ID: 10729812

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed license displayed in office expired June 1, 2024.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee on cook line engaging in food preparation with no hair restraint. Employee donned a hat. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored across from three compartment sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler door containing raw beef patties.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed two sanitizer buckets on cook line with quatanery ammonium solution testing at 0ppm. Person in charge discarded and set up new buckets with solution testing at 200ppm. Corrected On-Site Repeat Violation
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed one employee wash hands and rub hands for less than 10 seconds. Inspector educated employee proper handwashing procedures. **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. Observed employee touch personal pant legs then engage in food preparation without washing hands. Inspector educated employee proper handwashing procedures. **Corrective Action Taken**
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed one employee with long artificial nails and nail polish engaging in food preparation with no gloves.

Inspection Date: 11/25/2024

Inspection #: Visit ID: 8726121

  • 08B-38-4:Basic - Food stored on floor. Observed bag of soda syrup stored on floor near mop sink. Person in charge moved bag of soda syrup to original box at proper storage levels. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Observed dumpster containing cardboard at rear of establishment with open lid. Person in charge closed lid. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket with quatanery ammonium solution testing at 50ppm. Person in charge replaced sanitizer buckets with new quatanery ammonium solution testing at 200ppm. Sanitizer Bucket (Quaternary 50ppm); Sanitizer Bucket retest (Quaternary 200ppm) Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked eggs in heater unit above cooling unit on cook line with temperatures of 117-123F. Person in charge stated eggs were cooked 10 minutes prior and returned eggs to flat top to be reheated to a minimum temperature of 165F for hot holding. Cooked eggs (117-123F - Hot Holding) **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed squeeze tube of lubricant stored in shelf next to single service code filters. Person in charge removed squeeze tube. Corrected On-Site

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8575746

  • N/A:No Violations Were Observed

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8438260

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor on cook line under fryer has old food and build up.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on left side of cook line has build up.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter in on cook line has build up. Exterior of warming unit next to fryers on cook line. Repeat Violation
  • 27-14-4:Basic - Self-closing metering faucet does not provide water for at least 15 seconds. Faucet in back of kitchen near storage area.
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Two sleeves of lids at drink station in dining room.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At hand wash station at Front counter.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler on hand cart, cut romaine, cut lettuce, slice asiago and American cheese, shredded cheddar. Per manager and label items were held on a 4 hour time frame from previous day. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual sour cream (49F - Cold Holding); individual creamers (54F - Cold Holding); individual milks (48F - Cold Holding); individual butters (50F - Cold Holding) In coolers next to cash register on font of store. Manager moved to walk in cooler. **Corrective Action Taken** Warning
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In walk in cooler on hand cart, cut romaine, cut lettuce, slice asiago and American cheese, shredded cheddar. Per manager and label items were held on a 4 hour time frame from previous day. Repeat Violation Admin Complaint

Inspection Date: 7/6/2023

Inspection #: Visit ID: 8347734

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Expired license posted in office.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor at front counter area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple gaskets soiled on refrigeration equipment. Repeat Violation
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. On clean pan storage shelf above triple sinks, three pans have debris in interior of pans. Manager placed pans in wash sink. **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 a total of 4 flying insects, 3 at bag-in-box soda storage rack and 1 at back door.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach-in freezer at first drive thru area, open bag of raw chicken stored over ready to eat sausage and buns. Also, raw chicken stored over open box of French toast. Manager moved chicken to bottom of freezer. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cook line, shell eggs ambient (70F - Cold Holding). Eggs sitting on top of microwave. Employee returned to reach-in cooler. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In front counter steam well, chili (124F - Reheating), temperature taken of beef. Operator stated chili was placed in steam well at 630am, reheating for 2.75 hours. Manager stated no temperature has been taken during reheating.
  • 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 station, no times marked on cut tomatoes, cut lettuce or cheese. Items out less than 4 hours. Employee marked time. 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 front counter steam well, chili (124F - Reheating) temperature taken of beef. Operator stated chili was placed in steam well at 630am, reheating for 2.75 hours. Manager stated no temperature has been taken during reheating.