WENDY'S 2338
6790 OKEECHOBEE BLVD, West Palm Beach FL 33411 · 5615313321
Last inspected Aug 7, 2026 · 10 visits since October 2023
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage shelf near office approximately 1 small flying insects landing on chemical spray bottles At prep area on soda box shelf- approximately 10 small flying insects landing on soda boxes- operator killed approximately 4 small flying insects and sanitized area.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023064569 | Oct 12, 2023 | Apr 10, 2024 | $200 |
Inspection history
10 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Dead roaches on premises. One dead roach in hallway by men's bathroom. Operator removed.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at designated hand sink. Operator provided paper towels.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- sliced Munster cheese 45-47F- cold holding, sliced white cheese 45-47F- cold holding ghost pepper cheese 46F- cold holding, shredded cheese 46-47F- cold holding - food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in cooler to quick chill.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed raw breaded chicken been pulled from the fryer as per operator, chicken was done: At fryer: cooked chicken (135F - Cooking) Operator placed to reheat to 165F.
Employee switched from working with raw food to ready-to-eat food without washing hands. Supervisor observed employee crack raw eggs while touching headset, change gloves, wash hands then came back put new gloves on but touched headset then made sandwiches without washing hands. Employee washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Quaternary ammonium sanitizer at manual ware washing was 0ppm. No sanitizer was in the sanitizer bag. Operator replaced sanitizer and provided a quaternary ammonium sanitizer solution of 200ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw spicy chicken stored over cooked sausage in reach in freezer. Operator stored properly.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: chilli (129F at 8:42am; 132F at 9:27am- Reheating) As per operator, reheating since 7am. Operator reheated chili to 165F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fries warmer: cooked potatoes (109F - Hot Holding) As per employee made 10 minutes prior. Operator tossed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium compound sanitizing solution was 0ppm. Operator changed solution to one of 200ppm.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Probe thermometer not within the intended measuring range of use.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over single service item at dry storage- operator removed.
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage shelf near office approximately 1 small flying insects landing on chemical spray bottles At prep area on soda box shelf- approximately 10 small flying insects landing on soda boxes- operator killed approximately 4 small flying insects and sanitized area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near cookline- Raw shell eggs 60F- cold holding,- food not prepared or portioned today - food overstacked- food out of temperature for 3 hours- operator moved 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 fry station- cooked potato wedges 115F- hot holding- food out of temperature for 30 minutes- operator discarded.
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.