WENDY'S #75
12135 LEM TURNER RD, Jacksonville FL 32218 · 904.768.5965
Last inspected Jul 15, 2026 · 12 visits since October 2023
JUL 25
AUG 25
OCT 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three live flies in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023046854 | Jun 22, 2023 | Sep 14, 2023 | $400 |
| 5--2019032555 | Jun 17, 2019 | Jul 24, 2019 | $400 |
Inspection history
12 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee switched from working with raw food to clean equipment without washing hands. Observed employee on cook line handle raw beef then without washing hands place metal lids on containers, go to the office acquire a sanitizer towel, place sanitizer towel in solution and begin sanitizing the line, then handle spatulas on cook line. Inspector had employee wash hands.
Live, small flying insects found. Observed four live fly like insects, one at center prep table by three compartment sink and three in corner mop sink area.
Food-contact surface soiled with food debris, mold-like substance or slime. Drive through soda dispenser has residue build up on plate surrounding dispenser nozzle.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead fly like insects in sticky tape and bag traps.
Show the remaining 5 findings ▾
Employee with no beard guard/restraint while engaging in food preparation. Multiple employees on cook line with no beard guards when needed.
Equipment and utensils not properly air-dried - wet nesting. On shelf of ware washing area, clean metal containers stacked while wet.
Food stored in undrained ice. Single service ranch packages in melted ice water at front counter. Employee removed from melted ice water.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up at base of reach in freezer on cook line and in exterior bread freezer on back wall and floor.
Utensils in poor condition. Melted spatula handle in use on cook line.
Jan 13, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 28, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator had employee make new sanitizer sink, 200ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, shell eggs (49F - Cold Holding); corn (47F - Cold Holding); sliced cheese (51F - Cold Holding); shredded cheese (49F - Cold Holding); diced chicken (48F - Cold Holding); boiled egg (49F - Cold Holding); cut lettuce (48-50F - Cold Holding); frosty mix (47-49F - Cold Holding); bacon (50-54F - Cold Holding); cut tomato (57F - Cold Holding). Ambient temperature 47.1f, large ice build up on back cooling unit blocking all airflow with water blowing out front of unit. Temperature on log at 34f taken sometime between 4am and 1030am. Work order was placed this morning.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, shell eggs (49F - Cold Holding); corn (47F - Cold Holding); sliced cheese (51F - Cold Holding); shredded cheese (49F - Cold Holding); diced chicken (48F - Cold Holding); boiled egg (49F - Cold Holding); cut lettuce (48-50F - Cold Holding); frosty mix (47-49F - Cold Holding); bacon (50-54F - Cold Holding); cut tomato (57F - Cold Holding). Ambient temperature 47.1f, large ice build up on back cooling unit blocking all airflow with water blowing out front of unit. Temperature on log at 34f taken sometime between 4am and 1030am. Work order was placed this morning.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fry station warmer, chicken nuggets (109-116F - Hot Holding). Operator discarded.
Toxic substance/chemical improperly stored. At prep area, bottle of bleach and Fabuloso stored on prep table next to biscuit oil. Manager moved chemicals.
Handwash sink used for purposes other than handwashing. At drive thru area, handwash sink used as dump sink as evidenced by frosty mix in sink.
No paper towels or mechanical hand drying device provided at handwash sink. At drive thru area, no towels at handwash sink.
Grease on the ground and/or pad around grease receptacle. Large grease build up on ground in dumpster enclosure.
No handwashing sign provided at a hand sink used by food employees. At drive thru, no handwash sign at handwash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At drive thru, bottom of soda heads have build up.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink on cook line by office, slow draining.
Oct 27, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floors, walls and/or ceilings soiled/has accumulation of debris. In dining room, carpet heavily soiled/stained.
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Live, small flying insects found. Observed a total of 4 flying insects. 1 at cook line, 3 at prep/dish area.
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. At make line, cut tomato, cut lettuce and cheese held on time with no time marked. Operator stated employee recently placed items on line, time marked.
Toxic substance/chemical improperly stored. In dining room closet, disinfectant cleaner stored over paper towels. Employee moved cleaner.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dumpster enclosure, hose bibb missing backflow preventer.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 7 employees, hired over 60 days per manager, have no food handlers training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has lime scale build up at chute.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor and wall have grease and food debris. At ice machine, floor under unit soiled. In dining room, carpet soiled.
Ice buildup in reach-in freezer and/or walk-in freezer. In outside walk-in freezer, ice build up on floor under condenser unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At fry station, shelf above warming unit has build up of food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk-in cooler, shelves and rods have rust that pitted surface.
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority0 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach-in freezer at cook line, open bags of raw chicken stored over open bag of fries and open case of French toast sticks. Operator removed fries and French toast.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter area, in reach-in cooler top section, sour cream (56F - Cold Holding). Employee stated item out about 30 minutes.
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. At make line, cut tomato and cut lettuce, no time marked. Operator marked time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At make line, in warmer drawer, cooked chicken (97F - Hot Holding). Employee stated chicken in warmer about 20 minutes. Manager discarded.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dumpster enclosure, hose bibb missing backflow preventer.
Bowl or other container with no handle used to dispense food. At drive thru, employee using plastic cup as ice scoop.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink with no lid stored on top of hamburger holding drawer. Operator discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In back kitchen area, employee coat and back pack stored on bag-in-box soda.
Floors, walls and/or ceilings soiled/has accumulation of debris. At fry station, floor under equipment has build up.
Ice buildup in reach-in freezer and/or walk-in freezer. At cook line, reach-in freezer has ice build up in bottom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flat top have grease build up. Multiple reach-in cooler gaskets soiled. At fry station, back of fryers have grease build up.
Water leaking from pipe and/or faucet/handle. At drive thru, drain line on handwash sink dripping after use.
Sep 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach-in freezer, open bag of raw chicken stored over open case of French toast sticks. Operator moved French toast sticks.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At drive thru area in under counter reach-in cooler, creamers (62F - Cold Holding); individual milk (ambient 57F - Cold Holding). Items in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drive thru area in under counter reach-in cooler, creamers (62F - Cold Holding); individual milk (ambient 57F - Cold Holding). Items in cooler overnight.
No paper towels or mechanical hand drying device provided at handwash sink. In men's restroom, mechanical hand dryer in main area has on button missing to turn on.
Spray bottle containing toxic substance not labeled. At mop sink, spray bottle hanging on rack with chemicals, not labeled. At front counter handwash sink, spray bottle of yellow chemical nor labeled.
Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans on clean dish shelf stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under cooking equipment has grease build up.
Ice buildup in reach-in freezer and/or walk-in freezer. At cook line, ice build up in bottom of reach-in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. At make line, interior of under counter reach-in cooler has build up of food debris.
Feb 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At make line, cheese (47, 46, 39F - Cold Holding); cut lettuce (48F - Cold Holding). All items in bottom section of make top reach-in cooler. Operator stated items left in cooler overnight. Operator discarded. At front counter area, chili (116F - Reheating) on steam table. Chili placed in warmer 3.25 hours earlier.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make line, cheese (47, 46, 39F - Cold Holding); cut lettuce (48F - Cold Holding). All items in bottom section of make top reach-in cooler. Operator stated items left in cooler overnight. Operator discarded.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At front counter area, chili (116F - Reheating) on steam table. Chili placed in warmer 3.25 hours earlier.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter, employee drink on lower shelf with condiments. Operator discarded.
Garbage can located outside has no lid or lid open/broken. Lid missing on dumpster.
No copy of latest inspection report available. Operator not able to locate.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At fry station, shelf above hot holding unit has build up of salt.
Old labels stuck to food containers after cleaning. On shelf above triple sinks, plastic containers have old labels. Employee removed and washed containers.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at make line, interior has food debris and residue.
Single-service articles not stored inverted or protected from contamination. At drive thru area, coffee filters on top coffee maker with no protection. Operator moved to,proper storage.
Oct 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on make line in kitchen cracked raw shelled eggs, broke yolks with utensil, handled clean spatula, removed and placed new gloves on without washing hands. Manager coached employee on proper hand washing procedures.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three live flies in kitchen.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In reach in cooler at end of make line in kitchen, tray of shelled eggs in reach in cooler 61F. Eggs placed into cooler approximately 10 minutes prior. Eggs moved to walk in cooler - ambient air temperature 37F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table near front counter, chili reheating for 2.25 hours 107F. Chili discarded. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table near front counter, chili reheating for 2.25 hours 107F. Chili discarded. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven across from make line in kitchen.
Employee with no hair restraint while engaging in food preparation. One employee working on cook line. Hair net placed on.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Ice buildup in reach-in freezer and/or walk-in freezer. Stand up reach in freezer near office.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets for reach in coolers in kitchen. Mop sink.
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.