WENDY'S 12729
15753 SOUTHERN BLVD, Loxahatchee FL 33470 · 5615313321
Last inspected Mar 2, 2026 · 8 visits since November 2023
NOV 23
JUL 24
DEC 24
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table in prep area: shredded cheese (47F - Cold Holding); ghost pepper cheese (47F - Cold Holding) Not prepared or portioned today. As per operator, was held from overnight. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024049471 | Jul 26, 2024 | Sep 23, 2024 | $400 |
| 2--2023066120 | Nov 7, 2023 | Jan 16, 2024 | $200 |
Inspection history
8 visits, newest first
Mar 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Dishwasher has an error that says that the sanitizer is blocked.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch sweater then prepared drink; no hand wash. Advised operator that employee should wash hands.
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Upon entering restaurant observed employee seating on the dining room, then observed employee entering the kitchen and started to prepared food without washing first. Advised manager or proper hand washing procedures to be train with employee, employee washed hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line steam table next to flat top grill sausage gravy 98F hot holding Per operator product stored for approximately 30 minutes Operator moved to microwave to be reheated to 165F+
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not use sign attached, per operator dishwasher machine is broken
Dec 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher-0ppm (chlorine)
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed manager cracked raw eggs then handled clean spatula and clean pans from rack; no hand wash. Manager washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then served cooked potatoes; no hand wash. Employee washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to (Quaternary 200ppm).
Aug 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer pellets are in machine; no sanitizer pellets available for use as per manager. Manager set up triple sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers near frosty machine: packets of sour cream (46F - Cold Holding) As per operator, transferred from walk in cooler at 1.5 hours prior. Not prepped or portioned today. Sour cream placed to quick chill.
Toxic substance/chemical improperly stored. Restroom cleaner stored on prep counter across from dishwasher. Operator stored properly.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. No chlorine test kit available for use.
Nov 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At front counter: while scooping French fries with bare hands Cashier touched fries while packing it. Operator trained employee on proper handoff RTE food with gloves. Employee wear gloves
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Single door reach in freezer: raw chicken stored over French toast. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table in prep area: shredded cheese (47F - Cold Holding); ghost pepper cheese (47F - Cold Holding) Not prepared or portioned today. As per operator, was held from overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table in prep area: shredded cheese (47F - Cold Holding); ghost pepper cheese (47F - Cold Holding) Not prepared or portioned today. As per operator, was held from overnight. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At front counter near prep area: cooked chili 133F at 9:32; 150F at 10:07am. Reheating since 8am as per operator. Food did not reheat to 165F within 2 hours. Operator removed to conventional oven to reheat to +165F.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Provided poster to operator.
Spray bottle containing toxic substance not labeled. In chemical holder near front counter: Spray bottle of blue chemical not labeled. Operator labeled.
Covered waste receptacle not provided in women's bathroom. No bin with a closed lid provided in female bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line: Oil dripping from hood.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.