Wendy's
2200 Highway 71 N, Marianna, FL 32448 · Permanent Food Service · License 4200579
What drove the grade
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection1 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 2 basic-10
- Safety score90
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 visitAug 10, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined.
Open containers of half and half in coolers by drive through window, no date mark. Per manager date of opening is unknown. See stop sale.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Open containers of half and half in coolers by drive through window, no date mark. Per manager date of opening is unknown. See stop sale.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Near grill. Manager restocked paper towels at time of inspection.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Scoop for machine stored in soiled holster
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Build up of debris/residue in ice scoop holster.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.