Wild Wild West End

206 S Sanford Ave, Sanford, FL 32771 · Permanent Food Service · License 6905660

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
1 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 5 basic (1 repeat)
-16
Safety score84

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

Inspection history

1 inspection · 2 visits

Sep112026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 1 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -milk 53°F stored in white reach-in cooler, operator relocated to stainless steel to rapidly cool
  Fixed on the spotRepeat violation
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  -fried egg on "The Hangover Burger" is being intentionally served undercooked
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. -undercooked egg served on "The Hangover" burger, inspector provided consumer advisory and operator posted
  Fixed on the spot
Basic5
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -white reach-in cooler
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -employee sprite can stored on prep table, operator removed
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior of cooking equipment has an accumulation of grease and food debris
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  -floor underneath and behind cooking equipment
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.