Wendy's
14170 S US Hwy 441, Lake City, FL 32024 · Permanent Food Service · License 2200733
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 9 routine inspection1 high priority (fixed on the spot), 1 intermediate (1 repeat), 2 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 · 2 visitsRoutine inspection
- Follow-up visitJul 13, 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 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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.
Items stored in make line reach-in cooler: blue cheese (48°F - Cold Holding). Manager stated blue cheese placed in cooler one hour prior to temperature being taken. Manager voluntarily discarded blue cheese. Items stored from counter reach-in cooler: butter (51°F - Cold Holding); creamer (53°F - Cold Holding); cheese (47°F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed items in reach in freezer to reduce temperature to 41°F.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on back make line stained.
Repeat violation
Basic2
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Container stored on shelf across from the office.
Cardboard used to line nonfood-contact shelves.
Cardboard lining shelf across from office. Manager discarded cardboard during inspection.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.