Wendys 2587
135 Palm Bay Rd, West Melbourne, FL 32904 · Permanent Food Service · License 1505536
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection1 high priority (fixed by the Jul 31 follow-up), 2 basic-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
More time given
- First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler- blue cheese (46°F - Cold Holding); cooked chicken (45°F - Cold Holding); raw beef (45°F - Cold Holding). Door had been opened for delivery
Basic2
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Manager wiped out microwave
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
Handle on door broken on outside of door by drive thru entrance. Manager states work order is in.
Fixed on the spot
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.