WENDY'S 8142
3160 SE FEDERAL HWY, Stuart FL 34994 · 5615313321
Last inspected Jun 25, 2026 · 10 visits since July 2023
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. See stop sale chili (138F - Reheating) at 10:32 since 8:30 - 153F at 10:45 At current rate of reheating product did not reach 165F within 2 hours.
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
Show 4 findings ▾
Live, small flying insects found Observed approximately 3 small flying insects flying above prep sink in back kitchen Observed 1 small flying insect landing on clean metal food container on storage shelf above prep sink -Operator removed metal food container to soiled dish pit to sanitize Observed 1 small flying insect flying around dining room landing on dining tables
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice buildup in walk-in freezer.
Unnecessary items/unused equipment inside bread freezer.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength 0ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly Operator mixed quaternary solution at 300 ppm
Ice buildup in walk-in freezer.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Observed Ice buildup in walk-in freezer.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed metal food trays soiled with food debris at bottom shelf of prep table in kitchen
Floor soiled/has accumulation of debris. Observed floor soiled with debris underneath soda storage shelf in back kitchen and dry storage shelves
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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. Observed chlorine dishwasher sanitizer at 0 ppm. Operator refilled sanitizer and cycled dish machine to 100ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw egg shells then proceed to handle English muffins at cook line. Employee washed hands properly.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light missing shield above dish area.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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. See stop sale chili (138F - Reheating) at 10:32 since 8:30 - 153F at 10:45 At current rate of reheating product did not reach 165F within 2 hours.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. See stop sale chili (138F - Reheating) at 10:32 since 8:30 - 153F at 10:45 At current rate of reheating product did not reach 165F within 2 hours.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat sanitizer strips were inoperable due to water damage. Inspector used DBPR provided test strips.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders over raw fish fillets/reach in freezer/cook line/corrective action taken/operator stored raw chicken on bottom shelf.
Accumulation of debris on exterior of warewashing machine.
Food stored on floor. Bread/wic#2/corrective action taken/operator stored bread back on shelf.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler#1/cook line/corrective action taken/operator installed new thermometer.
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.