Routine
Oct 16, 2026
No violations recorded
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Oct 16, 2026 · Original Source
Delaware (statewide), DE
Wendys
1801 Pulaski Highway
Last inspected Oct 16, 2026 · View Map ↗ · Compare ↗
No violations recorded
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Wendys last inspected?
- The most recent inspection on record was on Oct 16, 2026. The result listed by Delaware Division of Public Health – Office of Food Protection was “No violations recorded”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 5 inspections on record, from Jan 21, 2026 to Oct 16, 2026.
- Has Wendys ever been closed by the health department?
- No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jan 21, 2026.
The Full Inspection History
5 inspectionsRoutine
Oct 13, 2026
Violations recorded
2 recorded violations
notedCode 4-501.112Food temperature
Official Wording
Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 4-501.110Food temperature
Official Wording
Mechanical Warewashing Equipment, Wash Solution Temperature
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Delaware Division of Public Health – Office of Food Protection, Oct 13, 2026 · Original Source
Routine
Oct 6, 2026
Violations recorded
2 recorded violations
notedCode 4-501.112Food temperature
Official Wording
Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 4-501.110Food temperature
Official Wording
Mechanical Warewashing Equipment, Wash Solution Temperature
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Delaware Division of Public Health – Office of Food Protection, Oct 6, 2026 · Original Source
Routine
Jan 28, 2026
Violations recorded
2 recorded violations
notedCode 4-501.112Food temperature
Official Wording
Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 4-501.110Food temperature
Official Wording
Mechanical Warewashing Equipment, Wash Solution Temperature
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Delaware Division of Public Health – Office of Food Protection, Jan 28, 2026 · Original Source
Routine
Jan 21, 2026
Violations recorded
2 recorded violations
notedCode 4-501.112Food temperature
Official Wording
Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 4-501.110Food temperature
Official Wording
Mechanical Warewashing Equipment, Wash Solution Temperature
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Delaware Division of Public Health – Office of Food Protection, Jan 21, 2026 · Original Source
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