Wendy's #69
3266 Hwy 17, Green Cove Springs, FL 32043 · Permanent Food Service · License 2000954
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection4 high priority (fixed on the spot), 4 basic-16
- Safety score84
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 visitSep 14, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed the ice cream machine next to drive thru window, Ice Cream mix (50°F - Cold Holding). Per operator has had work done on machine, at conclusion of inspection made phone call for maintenance.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed the ice cream machine next to drive thru window, Ice Cream mix (50°F - Cold Holding). Per operator has had work done on machine, at conclusion of inspection made phone call for maintenance.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed in ware wash/prep area, 2 live flying insects. Operator was able to dispose of one and remove the other to outside.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed cook line sanitizer bucket, Sanitizer Bucket (Quaternary 500+ppm). Operator dumped and remade sanitizer bucket.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed on cook line, scoop handle for onion straws. Scoop handle in contact with product.Also, bulk ice been scoop buried in ice. Operator moved scoops.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed on cook line, fry warmer metal framing around lights soiled with food debris
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed on cook line, ceiling vent with dust build up on surrounding tile.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed in mop area, mop in bucket not set up to dry.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.