How many health inspections has WENDYS #66 had?

WENDYS #66 has had 31 inspections according to Florida DBPR records.

Has WENDYS #66 ever been shut down?

No, WENDYS #66 has no emergency closures on record.

What are the most common violations at WENDYS #66?

The most frequently cited violations at WENDYS #66 are: Consumer advisory, Employee health reporting, Proper ventilation.

What does Florida violation V03 (Employee health reporting) mean?

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

WENDYS #66

1830 US HWY 1 SOUTH, Saint Augustine, FL 32084

St. Johns County · Permanent Food Service · Owner: WEN SOUTH LLC · License: SEA6500479

WENDYS #66 in Saint Augustine, FL has 31 inspections on record with 138 total violations (4.5 per inspection) and 0 emergency closures.

31Inspections

138Violations

0Closures

Data current as of March 20, 2025

Inspection History (31)

Mar 20, 2025 — Routine - Food· 8 violations (1 high priority)· Inspection Completed - No Further Action

WENDYS #66

Inspection History (31)

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