Wendys 4938
Last inspected: Dec 23, 2025
100
Score
Wendys 4938 has been inspected 12 times since 2022. The newest entry in the record is dated Dec 23, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around three violations each.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited three times.
Among Ocala restaurants, the typical score is 78; Wendys 4938 is comfortably above that bar. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 23, 2025
Routine - Food
No violations found.
100
Dec 17, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. In used dish machine, chlorine 0ppm, Manager set up triple sink, quaternary ammonium 200-300ppm. **Warning** - From follow-up inspection 2025-12-17: No Change. Three compartment sink quaternary ammonium 150-200ppm. **Time Extended**
22-41-4
86
Dec 10, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - 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. In used dish machine, chlorine 0ppm, Manager set up triple sink, quaternary ammonium 200-300ppm. **Warning**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee washing containers in triple sink, opened dish machine and handle cleanse containers and utensils with same gloves, no hand washed occurs between tasks. **Warning**
12A-13-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee cutting tomatoes touches her face and continue working with tomatoes, manager addressed situation. **Corrective Action Taken** **Warning**
12A-10-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee moved drink from prep table to another area and immediately after portioned cooked bacon with gloved hands, no hand washed occurred no change of glove, Manager addressed situation, employee stopped, washed hands and used new gloves. **Corrective Action Taken** **Warning**
12A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw shel eggs 48F, eggs stored inside three metal containers, Manager removed two of the containers, eggs place around 7:00am.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the prep area used to stored spray bottle inside sink, employe moved. **Corrected On-Site**
31A-11-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For two managers ( one female, one male manager), certifications expired on 10/09/25 and 10/06/2025.
53A-03-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in front of chili and bacon, employee moved. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with mold like substance. **Repeat Violation**
23-03-4
35
Jul 9, 2025
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk-in cooler one cracked egg.
01B-14-4
Basic - Equipment in poor repair. Walk-in freezer handle broken.
14-11-5
Basic - Food storage container/container lid cracked or broken. At the cook line burgers lid cracked.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with food debris.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. At the front counter, single service not inverted, manager covered. **Corrected On-Site**
25-06-4
70
May 6, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal cellphone on cook line above prep table, manager moved. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet.
24-08-4
Basic - Old labels stuck to food containers after cleaning. Cleaned containers with old stickers., manager moved to dish machine. **Corrective Action Taken**
16-46-4
86
Mar 4, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the prep area, observed one live roach on wall behind Hot holding equipment. Three live roaches on wall behind shelf and bread rack. One live roach on floor under dish machine, manager killed. Two live roaches on floor under oven at the prep area. **Warning** - From follow-up inspection 2025-03-04: One live roach on wall near oven at the prep area, Manager killed and cleaned. **Admin Complaint** **Corrective Action Taken**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. Nine dead roaches on floor under oven and shelf at the prep area, also one dead roach on floor at the dry storage area. **Warning** - From follow-up inspection 2025-03-04: Two dead roaches on floor at the front counter area. Two dead roaches behind Hot holding equipment at the cook line, Manager cleaned all. **Admin Complaint** **Corrective Action Taken**
35A-03-4
82
Mar 3, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
67
Jul 16, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Sanitizer Contact Time and Concentration
FL-33
74
Jan 31, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed incorrect test strips for dishmachine
16-37-1
Basic - Missing drain plug at dumpster. Drain plug missing at dumpster
33-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.
13-04-4
82
Sep 13, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
78
Mar 22, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in dish area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer above make line: eggs (121F - Hot Holding); chicken (124F - Hot Holding). Manager stated items placed in warmer 30 minutes prior to temperature being taken. Manager voluntarily discarded items. **Corrective Action Taken**
03B-01-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside after smoking and began to cook chicken and handle clean pans . Manager had employee wash hands and rewash pans. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor of bun walk-in freezer. Manager broke up ice and discarded ice. **Corrected On-Site**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of fry warmer greasy.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in front counter area. Manager turned containers over. **Corrected On-Site**
25-06-4
55
Sep 13, 2022
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee placed raw burgers on grill then continued to use spatula and place cooked burger on bun without washing hands. Manager addressed with employee. **Corrective Action Taken**
12A-12-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Five live flies in kitchen area.
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy 48F in walk in cooler from 6 hours prior. Lid over pan of gravy while cooling.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Gravy 48F in walk in cooler from 6 hours prior. Lid over pan.
01B-36-5
Intermediate - Microwave missing fan guard cover/splatter shield. Missing on unit in back room.
14-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and bag of clothes on top of bag in a box soda. Moved all. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on door handle of cookie display. Moved. **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel near thermometer on cookline.
21-12-4
43
Frequently Asked Questions
When was Wendys 4938 last inspected?
The most recent health inspection at Wendys 4938 on file is from Dec 23, 2025. The public record contains 12 inspections in total.
What is the most common violation at Wendys 4938?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Wendys 4938.
How does Wendys 4938 compare to other restaurants in Ocala?
Wendys 4938 most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has Wendys 4938's inspection record improved over time?
Results have been roughly steady. Inspections at Wendys 4938 have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Wendys 4938 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Wendys 4938 inspected?
Based on the inspection history on file, Wendys 4938 is inspected around four times per year on average.
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