Wendy's 12485
7690 Palm Parkway, Orlando, FL 32836 · Permanent Food Service · License 5815376
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection1 high priority (1 repeat), 2 intermediate, 2 basic-16
- Administrative complaint on Nov 2Counts in full until a follow-up finds the problems fixed-20
- Safety score64
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 visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked Dish machine twice not sanitizing properly 0 ppm chlorine, recommend Manager to notify dish machine company immediately, observed using dishmachine at time of inspection. Routine inspection May 27,2026 callback 6/4/,2026 Manager requested early callback on 6/1/2026. Recommend Manager to to set up 3 compartment sink wash, rinse and sanitize until dish machine is repaired.
Repeat violationAdministrative complaint
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.
Observed honey butter not date marked stored inside walk in cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Observed Manager scooping ice in the drive thru window wearing artificial nails with polish without wearing gloves, explained to Manager at time of inspection. ( educated Manager)
Basic2
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed old food residue spilled on the bottom of the reach in freezer, used for French fries and nuggets.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed greasy accumulation on the floors near the fryers and oven located on the cook line.
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.