Wendy's 11600
2660 Davie Rd, Davie, FL 33314 · Permanent Food Service · License 1623940
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 30, 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.
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, other than whole meat roast, hot held at less than 135°F.
Steam Table- Sausage Gravy (108°F - Hot Holding). Per Manager food item in unit less than 2 hours. Manager reheated to 167°F.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink next to single door reach in freezer in kitchen.
Replaced during inspection.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Earlier inspections 1
C73Complaint inspection3 violations, 1 high priority Administrative complaint
- First visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
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.
Sandwich Station- Shredded Cheese (45°F - Cold Holding); Blue Cheese Crumbles (44°F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager moved to Walk in cooler to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Basic2
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clean containers on top shelf above triple sink. Manager removed during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Under triple sink. Cleaned during inspection.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.