Wendy's Old Fashioned Hamburge
13530 SW 152 St, Miami, FL 33177 · Permanent Food Service · License 2325339
What drove the grade
Food contaminated by employees/consumers and operator continued to serve food.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection6 high priority (5 fixed by the Aug 6 follow-up, 1 fixed on the spot), 1 intermediate, 9 basic-30
- Safety score70
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.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
More time given
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
- First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Food contaminated by employees/consumers and operator continued to serve food.
See stop sale. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed food employee left pack line with gloves on to go to the break room and proceeded pack spicy chicken sandwich with same gloves.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw hamburger meat (45°F - Cold Holding) at reach in cooler under microwave at cook line. As per operator for less than 2 hours. Manager placed product in walk in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chicken tenders (126°F - Hot Holding) at cook line, as per operator for less than 2 hours. Operator voluntarily discarded product.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed food employee left pack line with gloves on to go to the break room and proceeded pack spicy chicken sandwich with same gloves.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed food employee touched soiled aprons and proceeded to engage in food preparation. No handwash. coach employee.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed food employee wiped soiled surface with bare hands and proceeded to pack fries to serve to customers. Coach employee.
Intermediate1
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Observed manager placed sanitizer buckets in the pack line without using chemical test kits to ensure proper sanitization of equipments. Coach manager.
Basic9
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed food employee with watch on at pack line.
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler under coffee machine.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed 3 Sanitizer Bucket (Quaternary 100ppm) at pack line. Manager reset sanitizer buckets final reading 200ppm.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
Observed metal container use to measure cream stored under soap dispenser located next to drive thru. Coach manager to wash, rinse, and sanitize equipment.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Observed water draining onto floor under the triple sink.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed in front of the triple sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents in walk in cooler soiled with accumulated dust.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided poster to operator via email.
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.