ARBY'S RESTAURANT
463841 STATE RD 200, Yulee FL 32097 · 904.650.2940
Last inspected Jul 14, 2026 · 7 visits since September 2023
AUG 24
FEB 25
AUG 25
MAR 26
JUL 26
▼ IMPROVING
5 inspections trending up, 55 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line handled trash out of small trash can to larger trash can with bare hands then without washing hands put on gloves and started handled food items on cook line. Manager coached employee on proper handwashing procedures. Employee washed hands correctly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 400+ppm) at front counter. Operator added more water and rechecked at 200 ppm.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at front counter and cook line soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of cook line cooler soiled with food debris. Operator had employee clean out cooler during inspection.
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw fish not commercially packaged in freezer at end of cook line, manager put raw fish over raw chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperature taken in food prep area reach in cooler, roast beef (54F - Cold Holding) 2nd temp taken 30 min later 43F. Cheese (46F - Cold Holding) 2nd temp taken 30 min later 37F. Manager moved roast beef and cheese to walk in cooler.
Dead roaches on premises. Observed one dead roach in electrical box on the front line. Manager cleaned up roach.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer at non-chemical side of splitter
Floor area(s) covered with standing water. Under hand wash sink next to walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer with food debris inside
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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.
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.
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.
Sep 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
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).
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing. Soiled white towel in hand washing sink in back kitchen. Towel removed.
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.
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.
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.
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.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink near front counter. Inspector emailed sign.
Sep 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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. Two ladies in kitchen hired 6-23-23
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on cooler
Old labels stuck to food containers after cleaning. Clear containers on drying rack with
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.