Wendy's
5420 Manatee Ave, Bradenton, FL 34209 · Permanent Food Service · License 5102079
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic (1 repeat)-18
- Safety score82
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 visitJul 8, 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 on the front counter: Chili (130°F - Reheating) Operator stated it started its reheat process over 2hrs ago. Operator willingly disposed of the product.
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Observed on the front counter: Chili (130°F - Reheating) Operator stated it started its reheat process over 2hrs ago. Operator willingly disposed of the product.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed an employee wash their hands with cold water and no soap. Operator had them rewash their hands.
Fixed on the spot
Employee washed hands with no soap.
Observed an employee wash their hands with cold water and no soap. Operator had them rewash their hands.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
Observed the back soap dispenser not functioning. Operator fixed the machine.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cases of food stored on the floor of the walk in freezer. Operator placed them on shelves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed the walk in freezer with ice buildup.
Repeat violation
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Observed the back exit doors self closing device broken.
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.
- Stop sale
- An order that the food can’t be sold or served.