Wendys
Fl Turnpike Mile Marker 299, Wildwood, FL 34785 · Permanent Food Service · License 7000593
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 8 basic-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 visitRoutine 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Blue cheese crumbles 55°F cold holding
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
blue cheese crumbles (55°F - Cold Holding) in front cooking area
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Eggs sitting out on counter not time marked, employee time marked with the correct time the eggs were put out on counter.
Fixed on the spot
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Bag of beans and chili in standing water in prep sink, operator removed the bags of food from the sink
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Employee chewing gum in walk in cooler/freezer while putting the truck order away. Employee discarded gum
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Walk-in freezer has ice buildup
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer buckets at front cooking area 0ppm, operator refilled the sanitizer buckets, now at 200ppm
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Pans on shelf in wash area
Code 33, Garbage and refuse: Garbage can located outside has no lid or lid open/broken.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Ceiling tile missing in hallway by dry storage door
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored in mop sink, operator properly hung mop and mop sink
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.