Wendy's Properties LLC
9940 E Adamo Dr, Tampa, FL 33619 · Permanent Food Service · License 3904992
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection2 high priority (fixed on the spot), 1 intermediate, 4 basic-13
- Safety score87
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 visitOct 2, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chicken 91°F- retemp 156°F in hot holding unit. Manager reheated.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flies flying around in kitchen, manager removed one fly at time of inspection.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Reach in cooler shelves rusted.
Basic4
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in freezer soiled.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back door.
Insect control device installed over food preparation area.
Bug light over prep table, manager moved prep table at time of inspection.
Fixed on the spot
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Garbage can blocking back door.
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.