5411 14 ST W, BRADENTON, FL 34207
WENDY'S keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 4 violations, including 1 high-priority and 0 Emergency Orders of Closure.
Scores higher than 64% of the 548 inspected restaurants in BRADENTON on the trailing-year record.
1 high-priority violation on the trailing-year record — below the Manatee County average of 1.8.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Garbage overflowing or uncovered, or the premises not maintained.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Other conditions related to sanitary and safe operation.
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.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
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.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
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. 5101633 — you can read the original documents yourself and compare.