WENDY'S
1411 HYPOLUXO RD, Lantana FL 33462 · 561-547-4920
Last inspected Mar 5, 2026 · 7 visits since July 2023
FEB 24
JUL 24
NOV 24
JUL 25
MAR 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 45°F-48°F, on cook line cooler. Manager stated for less then 3 hours. Operator placed ice bags on meat to cool.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025008363 | Dec 2, 2024 | Mar 3, 2025 | $300 |
| 2--2024016004 | Feb 20, 2024 | Apr 2, 2024 | $200 |
Inspection history
7 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Observed chemical dispenser not functioning properly. Operator placed quaternary sanitizer manually, rechecked 400ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: beef patties (45F - Cold Holding); cheese (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Per operator, cooler door left open for food delivery. Operator placed products in freezer to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili (128F - Reheating) at 8:52; reheating since 7:10 - 155F at 9:10 At current rate of reheating product did not reach 165F within 2 hours. Operator turned up unit to high heat setting. Rechecked 173F
No conspicuously located ambient air temperature thermometer in holding unit. At tall stainless reach in cooler.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee wiped her face and then engaged in food preparation stirring chili without washing hands. Employee washed her hands.
Dec 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation area at drive through window. Must be reinstalled in the same location where removed.
Nov 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation area at drive through window. Must be reinstalled in the same location where removed.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 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 marking and the time removed from temperature control cannot be determined. See stop sale. Sliced tomatoes held at make table 2 - no time marked.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sophie Joseph.
No soap provided at handwash sink. Men"s bathroom - soap provided.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm)
Feb 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 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. burger locker - burgers (64F-66F - Cold Holding) operator states not portioned or prepared today and held more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burger locker - burgers (64F-66F - Cold Holding) operator states not portioned or prepared today and held more than 4 hours - see stop sale.
Current Hotel and Restaurant license not displayed.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook placed raw burger Pattie's on the grill with bare hands and then proceeded to put one glove on and touched cheese with the gloved hand, but did not wash her hands before putting the glove on. Cross contamination could occur by putting gloves on without washing hands. Cook washed hands and put gloves on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 45°F-48°F, on cook line cooler. Manager stated for less then 3 hours. Operator placed ice bags on meat to cool.
No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50ppm on cook line. Operator set up fresh solution at 200ppm.
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.