Wendy's 1769
1824 Reid St, Palatka, FL 32177 · Permanent Food Service · License 6400307
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 24 routine inspection2 high priority (fixed on the spot), 1 intermediate, 7 basic (3 repeats)-19
- Safety score81
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 24, 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.
10 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 cook line steam table, beer cheese (107°F - Hot Holding) operator placed back into microwave and reheated, beer cheese second temperature (176°F - Hot Holding)
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee on cook line handling raw beef and placing on grill then dunk hands in sanitizer solution and rub wiping cloth on back of hands. Discussed with operator and operator intervened and had employee switch sanitizer solution.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Dining room soda dispenser nozzle has syrup residue build up.
Basic7
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed tomatoes being cut straight from the box and not washed prior to being sliced.
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Sandwich station reach in cooler bulk cheese bin with scoop handle in contact with the product.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in cooler door gasket torn at bottom of door. Ice build up on floor of walk in freezer and on back wall under compressor.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Grease buildup on filter of grill station hood system. Reach in cooler sandwich station door gasket has mold like substance build up.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf over three compartment sink, clean plastic containers stacked while wet.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Sandwich station reach in cooler with standing water at base of cooler under cheese container.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and ceiling soiled/has accumulation of debris.
Floor along driveway through window area with build up of food debris. Floor at back hallway by grease receptacle has build up of grease on the ground. Air conditioner vent by walk in cooler soiled with mold like substance.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.