Wendy's 1761
2095 S Volusia Ave, Orange City, FL 32763 · Permanent Food Service · License 7403483
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 Aug 6 complaint inspection1 high priority (fixed on the spot), 2 intermediate, 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 7, 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 visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Sour cream 40-52°F, overfilled in uncovered plastic container near front counter. Operator moved container to walk in cooler - chicken nuggets 60°F under fry station. Approximately 2 hours per operator. Discarded
Fixed on the spot
Intermediate2
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Labeled 6/25-6/26
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Plastic/rubber coating of handle for tongs used for raw eggs chipped/broken.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
- Three compartment sink faucet - men's restroom faucet
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.