DirtyFLRestaurant Inspection Data

ART'S SANDWICH SHOP

With 3 inspections documented, ART'S SANDWICH SHOP maintains a 2.9/5 food safety rating in ORLANDO. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 3 reports on file

1018 S ORANGE BLOSSOM TRL

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 3 health inspection reports

All Inspection Reports

3/10/2026· 1mo ago

Visit ID: 10903385

Met Inspection Standards

1 int, 2 basic

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. White container in walk in cooler. Operator discarded. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Employee inverted Togo containers. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk, hotdog chili in walk in cooler, and potato salad at front reach in cooler held more than 24 hours per operator. Operator dated all products. Corrected On-Site

9/12/2024· 1y 7mo ago

Visit ID: 8790390

Follow-up Inspection Required

4 high, 4 basic

  • 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**

9/8/2023· 2y 7mo ago

Visit ID: 8357289

Met Inspection Standards

2 int, 2 basic

  • 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**