9301 KNIGHTS DR, PUNTA GORDA, FL 33950
WENDY'S has a mixed inspection record — 11 violations in the past year, including 1 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 11 violations, including 1 high-priority and 0 Emergency Orders of Closure.
Scores higher than 21% of the 132 inspected restaurants in PUNTA GORDA on the trailing-year record.
1 high-priority violation on the trailing-year record — below the Charlotte County average of 1.5.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Water not safe, or hot (100°F) and cold water not available under pressure.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Restrooms not clean, stocked, or maintained as required.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 1800833 — you can read the original documents yourself and compare.