ARBY'S RESTAURANT
463841 STATE RD 200
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/11/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink cup on ledge over hand washing sink near front counter does not have lid. Lid and straw placed on drink. **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter area to side of drink dispenser in drive through area. Interior of cabinet below condiment station in dining area.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. On bottom shelf in dry food storage area, tool box and pressure washer stored next to bagged sauces and oil. Tool box and pressure washer moved and stored correctly. **Corrected On-Site**
Food safety inspection conducted on 2/11/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 9/5/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/26/2024
High Priority
6
Intermediate
3
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table near front food counter. Employee drink cup on prep table near sandwich make line. Both drinks moved and stored correctly. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee soiled apron stored on dry storage shelf in back kitchen with napkins. Apron moved and stored correctly. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink near front counter. Inspector emailed sign. **Corrective Action Taken**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in back kitchen area tested 0ppm chlorine sanitizer(3x). **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On main make line, container of gyro meat 48F. Meat placed into service approximately 4.5 hours prior. Meat discarded. See stop sale. Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. See stop sale. Cooked onion strips stored in bin above sandwich make line with a temperature of 71F. Onion strips placed under time control approximately 4.5 hours prior. Onion strips discarded. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On main make line, container of gyro meat 48F. Meat placed into service approximately 4.5 hours prior. Meat discarded. See stop sale.
- 03F-07-5:High Priority - Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. See stop sale. Cooked onion strips stored in bin above sandwich make line with a temperature of 71F. Onion strips placed under time control approximately 4.5 hours prior. Onion strips discarded. See stop sale.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked french fries in warming bin near fryers did not have time marking (timer not set). French fries were placed under time control approximately 10 minutes prior. French fries timers set. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warming bin near sandwich make line, two (2) containers of roast beef 115F. Beef placed in bin approximately 15 minutes prior. Beef removed and placed in microwave to reheat. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Soiled white towel in hand washing sink in back kitchen. Towel removed. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand washing sink in men's restroom in dining area. Towels provided. **Corrected On-Site**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training records for two (2) employees working today. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 8/26/2024 revealed 13 total violations (6 high priority, 3 intermediate, 4 basic).