WENDY'S PROPERTIES LLC
18957 SR 54
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/29/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-04-29: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-29: **Time Extended**
- 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. - From follow-up inspection 2024-04-29: No proof Admin Complaint
Food safety inspection conducted on 4/29/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 2/27/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach Cold holding: cut American cheese 45 f 2nd temp 43 f employee moved to walk in cooler 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.
- 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.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 2/27/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 10/23/2023
High Priority
5
Intermediate
1
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sun glasses on shelf above bread on cook line, sun glasses removed Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled
- 08B-38-4:Basic - Food stored on floor. Case of food on floor in walk in freezer
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched headset then put gloves on without washing hands
- 12A-19-4:High Priority - Employee washed hands with cold water. Water temperature 81F
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili at 138F
- 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 and the time removed from temperature control cannot be determined. American cheese on cook line with no time mark, manager was able to determine the time cheese was put out on line and properly time marked 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. Chili at 138F started at 6:48, time temperature checked at 9:10am
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink next to buns in kitchen at 82F after running it for 5 minutes Hand sink by office at 81F
Food safety inspection conducted on 10/23/2023 revealed 10 total violations (5 high priority, 1 intermediate, 4 basic).