DirtyFLRestaurant Inspection Data

WENDY'S 12729

Based on 6 health inspections, WENDY'S 12729 in LOXAHATCHEE has earned a 2.4/5 food safety rating. Recent inspections indicate some food safety concerns.

12011 Southern Boulevard
Florida, 33470
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/31/2025

Inspection #: Visit ID: 10883538

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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. Not use sign attached, per operator dishwasher machine is broken
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Upon entering restaurant observed employee seating on the dining room , then observed employee entering the kitchen and started to prepared food without washing first. Advised manager or proper hand washing procedures to be train with employee , employee washed hands 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. Cook line steam table next to flat top grill sausage gravy 98F hot holding Per operator product stored for approximately 30 minutes Operator moved to microwave to be reheated to 165F+ **Corrective Action Taken**

Inspection Date: 12/30/2024

Inspection #: Visit ID: 10748340

  • N/A:No Violations Were Observed

Inspection Date: 12/20/2024

Inspection #: Visit ID: 8841497

  • 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. Dishwasher-0ppm (chlorine) Repeat Violation Admin Complaint
  • 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. Observed manager cracked raw eggs then handled clean spatula and clean pans from rack; no hand wash. Manager washed hands. Corrected On-Site
  • 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. Observed employee touch face then served cooked potatoes; no hand wash. Employee washed hands.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to (Quaternary 200ppm). Corrected On-Site

Inspection Date: 8/5/2024

Inspection #: Visit ID: 8841063

  • N/A:No Violations Were Observed

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8721945

  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer pellets are in machine; no sanitizer pellets available for use as per manager. Manager set up triple sink. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers near frosty machine: packets of sour cream (46F - Cold Holding) As per operator, transferred from walk in cooler at 1.5 hours prior. Not prepped or portioned today. Sour cream placed to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Restroom cleaner stored on prep counter across from dishwasher. Operator stored properly. Corrected On-Site
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. No chlorine test kit available for use.

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8344123

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. No bin with a closed lid provided in female bathroom.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line: Oil dripping from hood.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At front counter: while scooping French fries with bare hands Cashier touched fries while packing it. Operator trained employee on proper handoff RTE food with gloves. Employee wear gloves Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Single door reach in freezer: raw chicken stored over French toast. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 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 make table in prep area: shredded cheese (47F - Cold Holding); ghost pepper cheese (47F - Cold Holding) Not prepared or portioned today. As per operator, was held from overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table in prep area: shredded cheese (47F - Cold Holding); ghost pepper cheese (47F - Cold Holding) Not prepared or portioned today. As per operator, was held from overnight. See stop sale.
  • 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. At front counter near prep area: cooked chili 133F at 9:32 ; 150F at 10:07am. Reheating since 8am as per operator. Food did not reheat to 165F within 2 hours. Operator removed to conventional oven to reheat to +165F. **Corrective Action Taken**
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Provided poster to operator. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In chemical holder near front counter: Spray bottle of blue chemical not labeled. Operator labeled. Corrected On-Site