Wendys #12397
7977 Dani Dr Suite 100, Fort Myers, FL 33966 · Permanent Food Service · License 4607385
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection1 high priority (fixed by the Aug 6 follow-up), 1 intermediate (fixed on the spot), 6 basic-11
- Safety score89
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 visitAug 6, 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 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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, other than whole meat roast, hot held at less than 135°F.
Observed baked potato (105°F - Hot Holding) in warming tray on cook line.
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Manager unable to show proof of employee food handler training. A call was made and a photo of the training completion was sent.
Fixed on the spot
Basic6
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed old label on clean metal container above 2 compartment sink, the manager removed the label.
Fixed on the spot
Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Out of order sign on dishmachine, the manager states it is not working.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed metal containers wet nesting over 2 compartment sink, the manager removed the items to be washed again.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Observed soda dispenser leaking water onto the floor.
Code 36, Floors, walls, ceilings and ventilation: Floor area near soda dispenser covered with standing water.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed purse stored with single service items on shelf, the manager removed the purse.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.