Wendy's
9301 Knights Dr, Punta Gorda, FL 33950 · Permanent Food Service · License 1800833
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 20 complaint inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 20, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw hamburgers (47°F - Cold Holding) in reach-in cooler across from cook line. The manager placed all raw hamburgers on ice.
Fixed on the spot
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed handwashing beside 3 compartment sink hot water shut off. The GM stated a work order has been put in for handwashing sink hot water.
Fixed on the spot
Water pressure lacking at fixtures that require the use of water.
Observed very low pressure in men's restroom.
Basic1
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. Observed reach-in cooler across from cook line ambient temperature 48°F.
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.