WENDY'S
1840 E ATLANTIC BLVD, Pompano Beach FL 33060 · 954-943-9245
Last inspected Aug 18, 2026 · 9 visits since July 2023
5 inspections, one direction. The current grade is the worst on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator. Operator posted
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. At cook line; Hamburgers (125F - Cooking). Advised employee to reheat food. Educated employees on proper cooking temperature for meat. Advised employee to reheat food. Manager voluntarily discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front cold unit, Sliced Cheese (67F - Cold Holding); per operator, food not prepped or portioned today. Food moved from walk in cooler to cooler on cook line and held for approximately 1.5 hours. Food was returned to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front warmer, Chicken Nuggets (118F - Hot Holding), per operator, food prepared and held in unit for approximately 30 minutes. Advised manager to reheat food. Manager voluntarily discarded food.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold unit on cook line/ Sliced Cheese (49F - Cold Holding);per operator, food not prepped or portioned today, food held in walk in cooler and moved to cooler on cook line, and held for approximately 3 hours. Food was moved back to reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer on cook line, Chicken Nuggets (125F - Hot Holding); per operator, food held for approximately 15 minutes in unit. Food was voluntarily discarded by operator.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at front counter soiled with dust and black substance.
Employee with no hair restraint while engaging in food preparation. Employee portioning food on cook line without wearing hair restraint. Advised employee to put on hair restraint. Employee left cook line.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cook line in kitchen, ceiling tiles and vent spiked with dust
Equipment and utensils not properly air-dried - wet nesting. At three compartment sink, plastic containers wet nesting
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At front counter, vents spiked with dust
Floor tiles missing and/or in disrepair. At walk in cooler, multiple floor tiles cracked and in disrepair.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By two compartment sink, ceiling vents soiled.
Food stored on floor. At front counter, boxes of sauce packets stored on floor. Operator moved to shelf
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator. Operator posted
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator. Operator posted
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, butter (50F - Cold Holding); garlic butter (48F - Cold Holding). Items being held in double pans for cold holding. Operator stated items here being held less than two hours. Removed from double pans and put into cooler to reach 41°F or below.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoon water 115F at steam table
Ice buildup in reach-in freezer and/or walk-in freezer. Tall reach in freezer Storing chicken
Reach-in cooler interior/shelves have accumulation of soil residues. Tall reach in freezer unclean on bottom shelf
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.