ARBY'S

With 6 inspections documented, ARBY'S maintains a 3.1/5 food safety rating in ORANGE CITY. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 6 reports on file

2495 ENTERPRISE RD

★★★☆☆ (3.1/5)

Based on 6 health inspection reports

All Inspection Reports

Visit ID: 13471678

Met Inspection Standards

Visit ID: 10918936

Met Inspection Standards

1 high, 3 basic

36-22-4:Basic - Floor area(s) covered with standing water, by mop sink.
14-69-4:Basic - Ice buildup in walk in cooler and reach in freezer by fryers.
29-11-4:Basic - Water leaking from pipe and/or faucet/handle at three compartment sink.
41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat at three compartment sink quat 500 ppm. Operator corrected to 200 ppm. Corrected On-Site

Visit ID: 8855602

Met Inspection Standards

3 high, 3 basic

51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided and operator posted. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer by fryers , gasket soiled with food debris.
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker , with gloved hands touched hat and continued to handle food without changing gloves and wash hands , educated operator.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area , make table Portioned sliced turkey (41-44F - Cold Holding); operator reduced amount. **Corrective Action Taken**
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food preparation area , hot holding unit drawer sliced roast beef 127F, for 20 minutes. Operator instructed to reheat. **Corrective Action Taken**

Visit ID: 8774784

Met Inspection Standards

1 high, 1 basic

14-69-4:Basic - Ice buildup in walk-in freezer.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hot holding slicer sliced roast beef (106F - Hot Holding)/ less than 4 hours . operator instructed to reheat . **Corrective Action Taken**

Visit ID: 8525269

Met Inspection Standards

3 basic

50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is not on site.
14-69-4:Basic - Ice buildup in walk-in freezer.
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in drive thru cold holding unit. Corrected On-Site

Visit ID: 8373901

Met Inspection Standards

1 high, 2 int, 3 basic

14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
29-11-4:Basic - Water leaking from pipe and/or faucet/handle, at wash ware area hand sink.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw venison and elk stored over sliced turkey in walk in cooler. Corrected On-Site
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee washware handwash sink. Corrected On-Site