DirtyFLRestaurant Inspection Data

WENDY'S PROPERTIES LLC

5503 Major Boulevard
Orlando, Florida, 32819
Florida Center
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 6/2/2025

Inspection #: Visit ID: 10699186

  • N/A:No Violations Were Observed

Inspection Date: 10/18/2024

Inspection #: Visit ID: 8721095

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top shelf of storage rack. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook in kitchen Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in dishwashing area. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser soiled in dining area.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Ice cream lids by frosty machine not inverted. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chili (115F - Reheating) place in steam table at 6am . At 8:45 temperature was 115F. Person in charge discarded.
  • 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 (115F - Reheating) place in steam table at 6am . At 8:45 temperature was 115F. Person in charge discarded.

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8527307

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over frying station and hot holding unit.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in ware washing area.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 males in the kitchen
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 male in the kitchen
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic containers on dish rack.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in the kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets front counter.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles at drive thru and dining area. - fry baskets. Corrected On-Site

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8343133

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 22-54-4:Basic - Equipment and utensils rinsed after the application of the sanitizer solution. -employee rinsed off colander after being sanitized via 3 compartment sink/dish machine cycle.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -back wall inside walk in cooler
  • 08B-52-4:Basic - Food stored under dripping water line. -
  • 33-16-4:Basic - Open dumpster lid.
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -gap in back fire exit door, bottom right corner
  • 16-05-4:Basic - Wash/Sanitizing solution not maintained clean. -sani basin in 3 compartment sink
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hand sink faucet next to 3 compartment sink
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. -wet mop stored with head side resting inside bottom of mop sink basin.
  • 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. -employee entered kitchen to handle fries on cook line without washing hands prior to handling food
  • 12A-20-4:High Priority - Employee washed hands with no soap.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2:live flies inside back of kitchen near mop sink/prep sink around corner. -1 live fly on cook line around flatop:and maketop cooler
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -shredded cheese- from day prior 57F
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -hand sink next to 3 compartment sink