DirtyFLRestaurant Inspection Data

WENDY'S 1759

Health inspection records show WENDY'S 1759 in ORMOND BEACH has 7 inspections with a food safety rating of 2.9/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

75 Williamson Boulevard
Florida, 32174
Volusia County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13512635

Met Inspection Standards

1 basic

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -chlorine at 100ppm. Corrected to 200ppm. Corrected On-Site
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. -back exit door blocked by cart. Corrected On-Site

9/4/2025· 6mo ago

Visit ID: 10920203

Met Inspection Standards

2 high, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of food debris on shelf around hot holding unit. -grease buildup on burger press.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 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. -individual containers of blue cheese at 58°f in reach in cooler. Operator unable to determine how long containers have been in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -individual containers of blue cheese at 58°f in reach in cooler. Operator unable to determine how long containers have been in cooler.

3/5/2025· 1y ago

Visit ID: 8734215

Met Inspection Standards

1 high, 2 basic

  • 22-08-4:Basic - Interior of microwave soiled. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -spicy ghost pepper cheese 45°f, Asiago cheese 45°f. Operator covered container.

10/7/2024· 1y 5mo ago

Visit ID: 8996967

Met Inspection Standards

1 high, 1 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site
  • 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. Corrected from 10pm to 50ppm. Corrected On-Site

6/25/2024· 1y 8mo ago

Visit ID: 8700723

Met Inspection Standards

1 high, 2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease on floors under fryers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

2/16/2024· 2y ago

Visit ID: 8502629

Met Inspection Standards

1 high, 5 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under equipment at cookline.
  • 22-08-4:Basic - Interior of warming oven has accumulation of food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled: -hood filters soiled with grease/dust. -food debris on shelving by hot holding. -drink cup dispenser soiled.
  • 36-27-5:Basic - Wall soiled with accumulated black mold like substance above walk in freezer door.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken tenders at 127°f. In warmer 20 minutes.

9/18/2023· 2y 5mo ago

Visit ID: 8355884

Met Inspection Standards

1 high, 2 int

  • 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 mark. Lettuce, tomato and cheese at prep area.
  • 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. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink. No quaternary ammonium test kit.