DirtyFLRestaurant Inspection Data

ART'S SANDWICH SHOP

1018 S ORANGE BLOSSOM TRL

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8790390

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 5 ceiling tiles at front service counter above prep table.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. At mop sink.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Mushroom can in dry storage prep area.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Swiss cheese in walk in cooler dated 9/5.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (45-48F - Cold Holding); slice tomatoes (45-48F); sausage (57F - Cold Holding); chicken (46-49F - Cold Holding) ** in reach in prep cooler per operator less than 4 hrs . Operator placed items on time plan. Corrective Action Taken** **Corrective Action Taken**

Inspection Date: 9/8/2023

Inspection #: Visit ID: 8357289

  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Both grease and dumpster on grass. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On cook line. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrective Action Taken**