WENDYS 12193
49503 HWY 27 PARCEL C, Davenport FL 33897 · 863-468-2981
Last inspected Apr 9, 2026 · 8 visits since November 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shelled eggs ambient temperature at 68, eggs placed in container at 7 am, temped at 9:30am. Advised management to put eggs in cooler or on an ice bath, retemped at 10:05am at 63F.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outer surface of lemonade nozzle soiled with black mold like substance.
Water leaking from pipe and/or faucet/handle. Observed hand sink in rear, next to dry storage leaking on to floor.
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Front steam well; chili started reheat at 8:01 am time taken at 9:08 (101F - Reheating),; chili, retemp at 10:04 am (135F - Hot Holding). Advised manager to put chili in microwave to get to proper temperature. Management took no action stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shelled eggs ambient temperature at 68, eggs placed in container at 7 am, temped at 9:30am. Advised management to put eggs in cooler or on an ice bath, retemped at 10:05am at 63F.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Front steam well; chili started reheat at 8:01 am time taken at 9:08am (101F - Reheating),; chili, retemp at 10:04 am (135F - Hot Holding). Advised manager to put chili in microwave to get to proper temperature. Management took no action stop sale issued.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Management unable to pull up corporate training on computer system.
Equipment in poor repair. Observed reach in cooler being used to cold hold burgers and shelled eggs next to grill, temperature gauge not working.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outer surface of lemonade nozzle soiled with black mold like substance.
Water leaking from pipe and/or faucet/handle. Observed hand sink in rear, next to dry storage leaking on to floor.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Food storage container/container lid cracked or broken. Cracked lids on hotel pan of hamburger patties in walk in cooler.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee finished mopping and scooped ice from the ice machine. Supervisor had the employee to wash his hands.
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. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 4 times oppm
Employee with no hair restraint while engaging in food preparation. Employee cooking fries with no hair restraint.
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.