Wendy's 2586
6870 Forest Hill Blvd, Green Acres, FL 33413 · Permanent Food Service · License 6012597
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection2 high priority (fixed on the spot), 1 basic-7
- Safety score93
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 visitAug 12, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At hot well on make line; cheese sauce (108°F - Hot Holding); reconstituted hollandaise sauce (120°F - Hot Holding). Operator stated items reheated in microwave prior to being held for less than 1 hour, reheated to 165°F+.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled sanitizer dispensing system and wiping cloth buckets while filling/placing on line then put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands/changed gloves.
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Soda mixing/dispensing bag in box hose connecting nozzle hanging /touching floor. Operator cleaned /sanitized hose connecting nozzle, stored at least 6 inches off floor.
Fixed on the spot
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.