Wayne's Fryers Chicken
32 Hwy 26 A, Melrose, FL 32666 · Permanent Food Service · License 6400633
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 Jul 17 complaint inspection2 high priority (fixed on the spot), 7 basic (4 repeats)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 17, 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.
9 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.
In the counter top warming unit, chicken liver (117°F - Hot Holding); chicken gizzards (115°F - Hot Holding); chicken strips (101°F - Hot Holding). Operator had employees place back in fryer and reheat. Second temperatures; chicken livers second temperature (189°F - Hot Holding); chicken gizzards (178°F - Hot Holding); chicken strips second temperature (169°F - Hot Holding). Operator added all items to existing time as public health control procedures.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
In walk in cooler, lettuce heads upended from plastic wrap stored in direct contact with plastic grocery bags. Operator removed to correct storage location.
Fixed on the spot
Basic7
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler shelves with rust pitting the surface.
Cardboard used to line nonfood-contact shelves.
Cardboard lining bottom shelf of walk in cooler under chicken. Cardboard lining top plastic cover of war,we unit on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up on seal of reach in chest freezer.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Food debris on bottom plate of microwave under rotating plate.
Reach-in cooler interior/shelves have accumulation of soil residues.
Prep room reach in cooler with food residue staining on bottom shelves.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Chest reach in freezer in exterior storage with mold like substance on door gasket. Bottom gasket of reach in cooler with food debris build up. Employees began cleaning.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling vents in kitchen area with dust build up.
Repeat violation
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.