Wendys
930 NW 62 St, Ft.Lauderdale, FL 33309 · Permanent Food Service · License 1616525
What drove the grade
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection1 high priority (fixed on the spot), 3 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 13, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: 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 shell eggs then proceed to handle clean trays on cook line. Instructed employee/operator to wash hands, move trays to ware washing area
Fixed on the spot
Basic3
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
Reach in freezer on cook line foods not maintained frozen solid. Chicken temped at 30°F
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Observed on floor in walk in freezer
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Wiping cloth sanitizer on cook line tested at 0ppm quaternary. Operator remade and retested at 200ppm quaternary
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.