Arby's 8538

Year by year

Inspections

1. May 12, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     The meat slicer is visibly soiled with food debris build up.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     The non-food-contact surfaces inside the preparation coolers and hot-holding station are soiled with a buildup of food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The faucet handle on the kitchen mop sink is leaking, and the front preparation cooler is leaking from the bottom.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     The entire kitchen needs deep cleaning; food debris and grease have built up on the grill line, exterior of the coolers, and the flooring.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     REFUSE - OUTSIDE RECEPTACLES

     The covers of the outdoor waste receptacles are open, with debris including boxes and gloves scattered on the floor.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

     Code WFC 5-501.15

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Sliced tomatoes in the preparation cooler at 44F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

2. Apr 24, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     The non-food-contact surfaces inside the preparation coolers and hot-holding station are soiled with a buildup of food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     The meat slicer is visibly soiled with food debris build up.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The faucet handle on the kitchen mop sink is leaking, and the front preparation cooler is leaking from the bottom.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     The entire kitchen needs deep cleaning; food debris and grease have built up on the grill line, exterior of the coolers, and the flooring.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     REFUSE - OUTSIDE RECEPTACLES

     The covers of the outdoor waste receptacles are open, with debris including boxes and gloves scattered on the floor.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

     Code WFC 5-501.15

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Sliced tomatoes in the preparation cooler at 44F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

3. Feb 26, 2024 Routine Inspection · No Reinspection Required

   No violations cited.

4. Apr 7, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of are soiled and unclean including cabinet next to fryer station and hanging menu sign.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Ceiling vents and tiles are dirty, debris on floor, and heavy black residue under ware washing equipment.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     Spray sanitizer is less than 150ppm quaternary ammonium compounds.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - WASHING

     Slicer base is only sanitized when cleaned every 4 hours.

     Correction: Wash, rinse and sanitize all equipment food contact surfaces and utensils.

     Code WFC 4-603.14(A), 4-603.16(A)

5. Dec 13, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Sep 26, 2018 Pre-Inspection · No Reinspection Required

   No violations cited.