WENDY'S 8142

Based on 5 health inspections, WENDY'S 8142 in STUART has earned a 3.1/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 6 months ago · 5 reports on file

3160 Southeast Federal Highway

Florida, 34994

Martin County County

★★★☆☆ (3.1/5)

Based on 5 health inspection reports

All Inspection Reports

Visit ID: 10924183

Met Inspection Standards

1 int, 1 basic

36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled with debris underneath soda storage shelf in back kitchen and dry storage shelves
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed metal food trays soiled with food debris at bottom shelf of prep table in kitchen

Visit ID: 8858565

Met Inspection Standards

2 high, 1 basic

38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light missing shield above dish area.
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. Observed chlorine dishwasher sanitizer at 0 ppm. Operator refilled sanitizer and cycled dish machine to 100ppm. Corrected On-Site
12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw egg shells then proceed to handle English muffins at cook line. Employee washed hands properly. **Corrective Action Taken**

Visit ID: 8734216

Met Inspection Standards

Visit ID: 8623531

Met Inspection Standards

2 high, 1 int

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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. See stop sale chili (138F - Reheating) at 10:32 since 8:30 - 153F at 10:45 At current rate of reheating product did not reach 165F within 2 hours.
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. See stop sale chili (138F - Reheating) at 10:32 since 8:30 - 153F at 10:45 At current rate of reheating product did not reach 165F within 2 hours.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat sanitizer strips were inoperable due to water damage. Inspector used DBPR provided test strips.

Visit ID: 8355885

Met Inspection Standards

1 high, 3 basic

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
08B-38-4:Basic - Food stored on floor. Bread/wic#2/corrective action taken/operator stored bread back on shelf. **Corrective Action Taken**
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler#1/cook line/corrective action taken/operator installed new thermometer. **Corrective Action Taken**
08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders over raw fish fillets/reach in freezer/cook line/corrective action taken/operator stored raw chicken on bottom shelf. Corrected On-Site