Wendy's 1940

499 N State Road 7, Margate, FL 33063 · Permanent Food Service · License 1609371

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

11 violations found

First visitNov 5, 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.
11 violations found:
- 5 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. 1) Assembly line - hot case - chicken patties (86°F - Hot Holding). Operator unable to determine how long chicken patties were in unit. Per operator unit out of order. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Drive thru - reach in cooler // ; butter (49 -55°F - Cold Holding); sour cream (47 - 54°F - Cold Holding). Per operator item placed in unit approximately 3 hours ago. Operator placed items into another reach in cooler to quick chill. Observed cooler with torn gaskets.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Cook Line Egg Cooler; raw shell eggs (54-56°F Ambient Air). Item in unit for less the four hours. Operator placed item inside reach in cooler. Item not prepared or portioned today. Observed inside unit with no temperature control in double pan.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  1) Assembly line - hot case - chicken patties (86°F - Hot Holding). Operator unable to determine how long chicken patties were in unit. Per operator unit out of order. See stop sale.
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee handled money and processed to handle customer food order. Employee washed hands.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Soda machine nozzle soiled with mold-like substance or slime.
  Operator removed nozzle for cleaning.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Employee using handwashing sink to fill up water pitcher
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Drive thru - reach in cooler- observed gaskets torn.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary 0ppm), Retested at Sanitizer Bucket (Quaternary 300ppm)
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Dinning room observed 3 tiles damaged.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Business license displayed from 2024, operator provided current business license and posted.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.