Arby's

Year by year

Inspections

1. Feb 17, 2026 Routine · 1 priority, 1 priority foundation, 4 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Quat is not being detected in the sanitizer bucket.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizer was changed out during the inspection and is now at 200 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Knife holder has food debris accumulation on the interior and exterior of the container.

     Correction: Maintain food contact surfaces in a clean condition. Knives and holder cleaned during the inspection.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Personal open drinks are observed in the walk-in cooler above foods.

     Correction: Provide approved beverage container with cover in food preparation area. Drinks were moved during the inspection.

     Code 2-401.11 (B)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The warewash sink faucet is leaking water.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The overhead sprayer is wrapped with plastic wrap to attach a piece that has broken.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the back of the kitchen is not tight-fitting.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

   • Not serious Core Corrected on site

     USING DRESSING ROOMS AND LOCKERS

     Employee personal items (clothes, bags) are stored on the soda boxes and prep table.

     Correction: Provide lockers for employees and instruct employees to use lockers for storage of their personal clothing and possessions. Items were moved to the employee area during the inspection.

     Code 6-501.110

2. Feb 18, 2025 Routine · 2 core
   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a hole or gap along the bottom of the back door, where rodents and pests could enter establishment.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee jackets are hanging on a storage rack mixed with aprons and food storage.

     Correction: Relocate employee storage to prevent contamination of food, equipment, linens, single-use and single service articles. Personal items were moved.

     Code 6-403.11 (B)

3. Oct 19, 2023 Routine · 2 priority, 2 priority foundation, 2 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Packages of raw hamburger patties are stored above cooked meats and cheese for cheesesteaks in walk-in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Cooked meat for cheesesteaks was moved to a higher shelf during inspection.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Bleach in spray bottle for cleaning surfaces is above 200 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Use testing strips to ensure correct concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Cold water at front hand sink is not working and water temperature at handwashing sink is at 114°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at front employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core Corrected on site

     NON-FOOD CONTACT SURFACES - CLEAN

     Rinse compartment of warewash sink has dirty dishes stored inside of it.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Rinse compartment of sinks must stay clean for clean dishes to be properly rinsed with clean water.

     Code 4-601.11 (C)