WENDY'S #01699
With 7 documented inspections, WENDY'S #01699 in MIAMI has achieved a 3.5/5 food safety rating. Recent inspections show improving food safety practices.
1856 Northeast 19th Avenue
Miami, Florida, 33179
Miami-Dade County County
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 7 health inspection reports
All Inspection Reports
Inspection Date: 12/9/2025
Inspection #: Visit ID: 13585045
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water on floor outside of walk in cooler. Repeat Violation - From follow-up inspection 2025-12-09: **Time Extended**
Inspection Date: 12/1/2025
Inspection #: Visit ID: 13474713
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean containers stacked on top of each other wet in dish area.
- 14-11-5:Basic - Equipment in poor repair. Observed standing reach in freezer in disrepair at dish area. As per operator will be fixed today.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor outside of walk in cooler. Repeat Violation
- 22-16-4:Basic - Reach-in freezer/cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled at front counter.
- 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. Observed Dishwasher (Chlorine 200+ppm). Operator ran machine again for second concentration Chlorine 0ppm.
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Dishwasher (Chlorine 200+ppm).
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager on duty unaware of proper chlorine ppm for dish machine.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed containers stored inside hand sink at front counter next to ice cream machine.
Inspection Date: 7/28/2025
Inspection #: Visit ID: 10892473
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor in dry storage area.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler at front counter.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker on one side.
Inspection Date: 11/25/2024
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer Bucket (Quaternary 50ppm) at front counter. Operator changed bucket for final concentration Quaternary 200ppm. Corrected On-Site
Inspection Date: 7/8/2024
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside of walk in freezer
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400ppm) at front counter, operator added water. Final concentration 200ppm Corrected On-Site
Inspection Date: 1/11/2024
Inspection #: Visit ID: 8441913
Inspection Date: 7/11/2023
Inspection #: Visit ID: 8368261
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back area nearby the office.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter: scoop for half and half stored in standing water, temperature 72F. Discussed with the operator the proper methods. Observed the operator discard the water during the inspection. 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. Fry station: potatoe wedges (114F - Hot Holding) as per operator was made more than 15 minutes . Operator discarded and prepared new potato wedges (207F - Cooking). Corrected On-Site
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Last Enriched At: 5/14/2025
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