Wendy's

20242 N 27th Ave, Phoenix, AZ 85027

American

License: Food Establishment - Eating & Drinking

Last inspected: Oct 8, 2025

Score

Low Risk Grade: B

Across the available record, Wendy's has three inspections on file, the first dated 2024. The most recent visit was on Oct 8, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.

Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about three violations before that.

“Time/temperature control for safety food, hot holding” accounts for the largest share of issues, appearing two times across the record.

Wendy's latest score of 86 falls below the Phoenix average of 97. The record reflects steady performance over time.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Oct 8, 2025

Routine

1 critical violation. 1 corrected on site.

View 1 violation

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: -- Hamburger patties for chili meat observed in warming cabinet with internal temperatures ranging from 84°F-96°F. The PIC unsure how long the patties were in the warmer. The hamburger patties improperly hot held were discarded by the PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above when hot holding

3-501.16(A)(1)

Apr 14, 2025

Routine

2 major violations. 2 corrected on site.

View 2 violations

No hand drying provision at handwashing sink (corrected on site)

Inspector notes: -- Paper towels not available for hand drying at 1 of 2 hand sinks (hand sink near 3-compartment sink) in kitchen. Handwash sinks must be supplied with hot water of at least 100°F, soap, and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. The PIC provided paper towels for handwash sink at time of inspection

6-301.12

Fingernails not trimmed or maintained (corrected on site)

Inspector notes: -- Observed employee with fingernail polish start to place raw beef patties on grill without wearing gloves. Employee working with exposed food must wear gloves if wearing fingernail polish or artificial nails. At the time of inspection, the employee placed gloves on before continuing to work with beef patties

2-302.11

Sep 16, 2024

Routine

3 critical violations. 1 major violation. 4 corrected on site.

View 4 violations

Hands not washed when required (corrected on site)

Inspector notes: -- Observed cook handle raw chicken and beef patties with bare hands, then grab bread for a sandwich without gloves and without washing their hands between changing tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. At the time of inspection, the employee washed their hands before continuing with tasks. Reviewed with the PIC single-use glove requirements or suitable utensils for handing ready-to-eat foods

2-301.14

Bare hand contact with ready-to-eat food (corrected on site)

Inspector notes: -- Observed cook remove chocolate chip cookies from sheet and place on display tray for consumption with bare hands. Observed cook also use bare hands to obtain bread for a sandwich (see violation above). Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. The RTE foods that had bare hand contact were discarded by the PIC at time of inspection

3-301.11(B)

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: -- Cheese sauce being held under heat lamp at fry/chicken nugget station and cooked hamburger patties being held in chili meat hot holding cabinet had internal temperatures ranging from 67°F-105°F. The PIC stated the cheese was heated and placed under lamp approximately 45 minutes prior to the inspection (10:30 AM) and the cooked patties were leftover from the previous night. At the time of inspection, the cheese sauce was reheated to 165°F and placed in hot holding steam table and the hamburger patties were discarded. All TCS foods must be maintained at 135°F or above when hot holding

3-501.16(A)(1)

Time used as public health control not properly documented (corrected on site)

Inspector notes: -- On sandwich prep line, cut lettuce, sliced tomatoes, American cheese, shredded cheddar cheese, and blue cheese on time as a public health control did not have time-stamps labeled on containers. An employee stated the items were removed from cold holding and placed on prep line approximately 45 minutes prior to the inspection (10:30 AM). All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

3-501.19(A1,B2,C2-3)

Frequently Asked Questions

When was Wendy's last inspected?

The most recent health inspection at Wendy's on file is from Oct 8, 2025. The public record contains three inspections in total.

What is the most common violation at Wendy's?

Across the inspection record, “time/temperature control for safety food, hot holding” has been cited two times, more than any other issue at Wendy's.

How does Wendy's compare to other restaurants in Phoenix?

Wendy's most recently scored 86 out of 100, which is lower than the Phoenix average of 97.

Has Wendy's inspection record improved over time?

Yes. Recent inspections at Wendy's have averaged around one violation per visit, down from roughly three earlier in the record.

What does a low risk rating mean?

A low risk rating at Wendy's means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

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