Wendy's #3266
1919 S Orange Ave, Orlando, FL 32806 · Permanent Food Service · License 5802545
What drove the grade
Ice buildup in single door reach-in freezer by flat top grill
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection5 basic-5
- Safety score95
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 visitSep 22, 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
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Cooked patties in standing water Operator discarded
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.
Front line employee wearing bracelet
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in single door reach-in freezer by flat top grill
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Back splash of freestyle soda machine of drive thru - top of bun toaster on service line
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-Drive thru area -Outside manager offices
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.