Wildwood Diner

345 E SR 44, Wildwood, FL 34785 · Permanent Food Service · License 7000404

Official report

out of 100

Grade F

Safety score 26 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Dented cans present.High priority · 21 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 complaint inspection
5 high priority (1 fixed on the spot), 7 intermediate (4 fixed on the spot), 10 basic
-54
Complaint after follow-up on Sep 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score26

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

Inspection history

1 inspection · 2 visits

Jul282026

Complaint inspection

22 violations found · Inspector came back once

Follow-up visitSep 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
- 3 High priority
- 1 Intermediate
What was still cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented cans present.
  1 tomatoes sauce can 1 Marinara sauce can
  More time given
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  .25 of a case of butter packets
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Butter packet 68°F at server area, not on time as a public health paperwork.
  Administrative complaint
Intermediate1
- 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.
  Poached eggs not identified on menu.
  Administrative complaint
Official report, on the Florida DBPR website
First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 5 High priority
- 7 Intermediate
- 10 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented cans present.
  See stop sale. Tomato sauce
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Portioned butter packets
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In server station held on counter at room temperature. See stop sale. butter packets (73°F - Cold Holding)
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk in cooler- Raw chicken stored over cornbread, raw beef stored over chicken noodle soup, raw shell eggs stored over cheese. Manager had employee rearrange the shelves for proper storage during inspection. In reach in cooler- Raw beef and pork stored in top portion of make table cooler above cheeses and vegetables with no complete physical barrier between top and bottom. Manager corrected during inspection Cor Corrected On-Site Warning
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee in cook line area. touched soiled apron, then handled clean utensil without removing gloves and washing hands.
  Discussed with manager.
Intermediate7
- 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.
  Eggs Benedict prepared with poached eggs does not have disclosure on the menu
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Provided advisory to the manager who printed and posted during the inspection.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
  Probe thermometer read 35°F during calibration
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  No proof for any employees. Provided operator with employee reporting agreement.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Wiping cloth stored in hand wash sink in server station. Operator removed cloths.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink in cook line area.
  Operator placed paper towels at the sink.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing clear toxic substance not labeled.
  Operator discarded the chemical inside the bottle.
  Fixed on the spot
Basic10
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Operator placed ambient thermometer in the reach in cooler during inspection.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Spoon in 96°F water in cook line area. Operator removed to be washed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table in walk in cooler area.
  Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator discarded all beverage containers.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  In cook line area on prep table. Operator placed wiping cloth into a sanitizer bucket.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of food debris in cook line area.
  Operator had employee clean during the inspection.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Exterior area of ice machine soiled above lid.
  Operator had employee clean and sanitize the area during inspection.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Ice machine draining directly onto floor, pipe has been disconnected. Operator connected pipe during inspection.
  Fixed on the spot
  Standing water in floor drain in dish machine area.
  Ran water in all the sinks and dish machine, water in drain did not rise. Manager plunged drain and water drained properly.
  Fixed on the spot
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing around floor drain in dish machine area.
  Standing water on the floor in ice machine area
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.