Wendy's 11678
11191 N Williams St, Dunnellon, FL 34432 · Permanent Food Service · License 5202981
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection1 high priority (fixed on the spot), 1 intermediate, 3 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitSep 24, 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 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Raw shelled eggs in reach in cooler at 48°F. Manager stated raw shelled eggs had been in reach in cooler for 30 minutes. Manager placed in raw shelled eggs in walk-in-cooler. Raw shelled eggs at 42°F 10 minutes later.
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.
Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station and in dining area machine. Manager cleaned both machines.
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up at bottom of reach in freezer on cookline
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Oil behind cooking equipment on cookline.
Earlier inspections 1
A90Complaint inspection7 violations, 1 high priority No follow-up needed
- First visitJul 21, 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 priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottles containing restroom cleaner and glass cleaner stored on shelf directly beside box containing condiments inside cabinet at front counter. The manager removed the chemicals from the cabinet during this inspection.
Fixed on the spot
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Two employee drink cups stored on green wire shelf above soda syrup in back of kitchen. Manager removed the drinks from the shelf during this inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
One employee prepared salads with bracelets on wrist.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old label stuck to side of clean pan on dish rack in back of kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Top of dish machine soiled wih lime-like substance. 2. Exterior of oven on shelf near dish machine soiled with dust.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
1. Floor behind and below equipment at cookline soiled with grease. 2. Edge of hood above fryers dripping with grease. The manager cleaned the side of the hood during this inspection.
Fixed on the spot
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.
Employee bags and jackets stored on green wire shelf above soda syrup in back of kitchen. Manager removed the items from the shelf during this inspection.
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
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.