Wendy's Old Fashioned Hamburgers
2604 S Hwy 77, Lynn Haven, FL 32444 · Permanent Food Service · License 1305169
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Jul 8 complaint inspection2 high priority (fixed on the spot), 1 intermediate, 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Raw shell eggs in cook line cooling unit at 56°F. Per operator, item in cooling unit for less than an hour. Operator placed eggs in walk in cooler for rapid cooling at the time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Quaternary solution in three compartment sink testing at 500ppm. Operator diluted solution at the time of inspection, retesting at 200ppm.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Buildup and mold like substance on and around nozzle of drink machine on drive thru window, and around the nozzle of self serving drink machine in the dining room area.
Basic3
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
French fries not longer frozen, at 37°F, in upright freezer adjacent to fry station due to unit in disrepair.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of pink mold-like substance in the interior of the ice machine.
Code 36, Floors, walls, ceilings and ventilation: Floor with presence of food debris throughout the dining area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.