WENDY'S 1759
335 W GRANDA BLVD, Ormond Beach FL 32174 · 386-256-4735
Last inspected Feb 5, 2026 · 7 visits since September 2023
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -chlorine at 100ppm. Corrected to 200ppm.
Marked exit/path to marked exit blocked. For reporting purposes only. -back exit door blocked by cart.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
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. -individual containers of blue cheese at 58°f in reach in cooler. Operator unable to determine how long containers have been in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -individual containers of blue cheese at 58°f in reach in cooler. Operator unable to determine how long containers have been in cooler.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of food debris on shelf around hot holding unit. -grease buildup on burger press.
Reach-in cooler interior/shelves have accumulation of soil residues.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -spicy ghost pepper cheese 45°f, Asiago cheese 45°f. Operator covered container.
Interior of microwave soiled.
No conspicuously located ambient air temperature thermometer in holding unit.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 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. Corrected from 10pm to 50ppm.
No conspicuously located ambient air temperature thermometer in holding unit.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Floor soiled/has accumulation of debris. -grease on floors under fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken tenders at 127°f. In warmer 20 minutes.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris under equipment at cookline.
Interior of warming oven has accumulation of food debris.
Nonfood-contact surface soiled: -hood filters soiled with grease/dust. -food debris on shelving by hot holding. -drink cup dispenser soiled.
Wall soiled with accumulated black mold like substance above walk in freezer door.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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 mark. Lettuce, tomato and cheese at prep area.
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.
No chemical test kit provided when using sanitizer at three-compartment sink. No quaternary ammonium test kit.
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.