WENDY'S #70

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-05-20: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Women's Restroom has two stalls and it's only one covered lid on one of the stalls. Cover lid needed in each stall or covered lid in common area of restroom - From follow-up inspection 2026-05-20: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Glass light bulbs over dish area not covered - From follow-up inspection 2026-05-20: Still needs Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In cooler where raw beef is stored is pooling water in the bottom. Take out window cooler pooling water at bottom of cooler - From follow-up inspection 2026-05-20: Still needs attention Time Extended

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table at front counter, chili (82F - Reheating @ 1.5 hours, 138F @ 2 hours). Operator stated chili was put on at 8 am, second temperature taken at 10 am. Operator needed to put more water in steam table and turn temperature up. Rechecked temperature ten minutes later at 165F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On soda machine at front counter, soda nozzles soiled with soda residue/stained. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above 3 compartment sink, multiple pans stacked before properly air dried.

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor in walk-in freezer soiled with food debris. Also, floor under cook line soiled with grease. Also, wall behind fryers soiled with grease. Also, floor under soda machine in drive thru area soiled with debris. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on floor and door of outside walk-in freezer. Operator stated they have work order in to have someone fix gap in door causing build up of ice. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line soiled with food debris/torn. Also,on soda machine in drive thru area soiled with white buildup. Also, fan covers in walk-in cooler and walk-in freezer soiled with dust. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in coolers on cook line and small reach in cooler in drive thru area. Operator had employees clean out all coolers during inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. No employees for establishment have employee food handler training per district manager. Warning - From follow-up inspection 2025-12-10: New Manager onsite for 3 days of store does not have access to online training records. Time Extended - From follow-up inspection 2026-01-15: No change, operator not able to provide any employee training certification. Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working on grill touched nose and face with bare hand and immediately handled spatula and plastic water bottle without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in drive through, container of half/half cream 69F. Cream placed in counter approximately 60 minutes prior. Cream placed in reach in cooler to cool. Corrective Action Taken

High Priority - 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. On sandwich make line, manager states that cheese and cut lettuce are held on time control - no time markings for these items. Items removed from temperature control approximately 2.75 hours prior. Items time marked. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In french fries holding station, sausage gravy 119F. Sausage gravy placed into french fries station approximately 2.5 hours prior.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink near office used to refill plastic water bottle. Hand washing sink in drive through has wire whisk stored inside. Whisk removed. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on make line. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, employee cottage cheese and muffins stored on shelf with food served to public. Items moved and stored correctly. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee working at grill with burgers. Employee placed on guard. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under soda dispenser in drive through. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler for beverages in drive through area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter on mop sink no vacuum breaker, manager removed splitter. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler soiled

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored hanging from shelf with cups and lids, moved to coat rack Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen no hair restraint. Manger provided hat Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Washed hands then handled clean spatulas for sandwich station worker, then placed on gloves to dropped chicken and then started handing fryer basket. Hands washed and utensils washed Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter on mop sink in back area, breakers needed

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees in kitchen

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef for chilli. No date marking in freezer

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from dinning room to kitchen and grabbed spatula no hand wash. Made manager aware, hands washed Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chilli meat in walk in cooler not date marked

Basic - No handwashing sign provided at a hand sink used by food employees. Handsink next to triple sink, emailed over handsink signs

Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored on floor, moved in to hang Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on sandwich make line wear watch, removed Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook in kitchen no hair restraint (Scott )

Basic - Food not stored at least 6 inches off of the floor. Cases of fries on walk in freezer floor, moved to shelf Corrected On-Site

Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Cat food and bowl in box outside back door, Moved away Corrective Action Taken

High Priority - 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. Cut tomatoes and cut lettuce no time marking , employee placed on time marking Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chilli meat in walk in cooler has sticker but marking has been removed