WENDY'S 8847
8847 Wendy Lane South
Florida, 33411
Palm Beach County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 7/1/2025
Inspection #: Visit ID: 10884951
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw shell eggs to move inside container, touched fryer handle, touched fries bag and placed inside fryer to reheat without washing hands first ; educated and employee washed hands Corrected On-Site Repeat Violation Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over French toast and fries - not commercially packaged in freezer at cook line; Stored properly Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (59F - Cold Holding) in cold holding compartment next to egg griddle; raw shell eggs unable to get the cold air due to being separated by thick cardboard; eggs removed from carton placed inside food container and iced to quick chill ; **Corrective Action Taken**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wiping food debris from prep counter with gloved hand, took wiping cloth wiped counter wiped hands on pants, touched ice scoop to fill container with ice without washing hands and changing gloves ; educated; employee washed hands Corrected On-Site Repeat Violation Admin Complaint
Inspection Date: 12/13/2024
Inspection #: Visit ID: 8838988
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Container of employee food on cold buffet; operator removed.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line under flat top at 0ppm ; operator noticed no quaternary solution left in dispenser; operator switch to chlorine at 100ppm Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) operator fixed to 50 ppm Corrected On-Site
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on soiled apron than used dry paper towel to dry hands; with same paper towel employee wiped down flat top grill; after employee proceeded to rearrange food on flip top; discussed with operator proper hand washing procedures; employee 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. Employee touched hair and fixed hat after proceeded to finish wrapping containers of sliced tomatoes; educated operator; employee washed hands Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee took soiled whisk; washed in sink and rinsed off without sanitizing and hung up for storage. Discussed with operator on proper washing and sanitizing procedures.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table chili (125-140F - Hot Holding) product placed in holding unit that was not functioning with broken switch; operator moved product to another unit to reheat to 165F **Corrective Action Taken**
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed poster **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler sliced tomatoes (45-47F - Cooling) at 9:20 since 9:00 to 45-47 at 9:52; at this rate food will not reach 41 F or below within 4 hours; advised operator to remove layers of plastic wrap to allow for proper cooling. **Corrective Action Taken**
Inspection Date: 7/24/2024
Inspection #: Visit ID: 8829533
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation- employee cutting lettuce before washing Educated