Wendy's 8861
1841 N 4 St, Fort Pierce, FL 34950 · Permanent Food Service · License 6602448
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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 cold held at greater than 41°F.
Walk in cooler- cold holding for 3 hours. Operator had temperature documentation food was at 38f. 3 hours ago. Operator received truck right before inspection and states door was propped open. Operator discarded. No stop sale issued due to within 4 hours. cut tomatoes (69°F - Cooling); cheese (49°F - Cold Holding); blue cheese (53 - Cold Holding) ground beef 51 cold holding.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Spray hose at mop sink lower than flood rim of sink.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Emailed to manager
Fixed on the spot
Basic2
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
PVC pipe under hand sink next to 3 bay sink is leaking onto floor. Ceiling vent next to 3 bay sink dripping onto floor and no other surfaces.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed oil on cooks line floor. Employee in process of cleaning fryers at time of inspection. Manager had employee clean up floors during inspection
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.
- Stop sale
- An order that the food can’t be sold or served.