Wendy's #969

34092 N US 19, Palm Harbor, FL 34684 · Permanent Food Service · License 6208718

A
Grade A
Safety score 91 of 100
Latest visit: Jul 20, 2026

What drove the grade

Wash solution in spray-type chemical warewasher less than 120°F.Intermediate · 5 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 20 routine inspection
    1 intermediate, 5 basic (1 repeat)
    -9
  • Safety score91

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

6 violations found
  1. First visitJul 20, 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.

    6 violations found:

    • 1 Intermediate
    • 5 Basic
    What the inspector cited

    Intermediate1

    • Code 16, Dishwashing facilities and test kits: Wash solution in spray-type chemical warewasher less than 120°F.

      Wash measured at 101°F. Informed operator to contact their maintenance people to repair machine.

    Basic5

    • Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.

      Employees wearing jewelry preparing food no beard guard.

      Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

      Employees wearing watches and bracelets on cook line.

    • Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.

      Grooved cutting board in kitchen.

      Food storage container/container lid cracked or broken.

      Cracked containers in ware washing area.

    • Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.

      Wet nesting containers in warewashing area.

      Repeat violation

    Official report, on the Florida DBPR website

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

Wet nesting
Stacking dishes or containers before they have dried, which traps moisture where germs can grow.

Most cited

Clean clothes, hair restraints, jewelry2
Food-contact surfaces designed and maintained2
Dishwashing facilities and test kits1
Clean equipment storage and air drying1