Wendy's
24180 Veterans Blvd, Port Charlotte, FL 33954 · Permanent Food Service · License 1801460
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 23 routine inspection1 high priority (fixed on the spot), 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 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 23, 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.
Observed cut tomatoes (59°F - Cold Holding); cooked chicken (57°F - Cold Holding); cut lettuce (60°F - Cold Holding) in the reach in cooler on the cook line. The operator sated the potentially hazardous foods were pulled from the walk in cooler approximately one hour prior to inspection. The operator moved foods to the walk in cooler and placed foods on ice at the reach in cooler.
Fixed on the spot
Basic2
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in the raw ground beef cold holding unit on the cook line.
Code 14, Food-contact surfaces designed and maintained: Ice buildup on the walk in freezer door jamb.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Observed the rear exit path blocked by discarded cardboard. The operator moved the boxes clearing a pathway to the exit.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.