Arby's Restaurant
Last inspected: Mar 3, 2026
70
Score
Inspectors have visited Arby's Restaurant eight times, with records going back to 2022. On Mar 3, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around six violations to closer to three violations per visit over the last few inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Compared to the broader Yulee restaurant scene, this is about average. Nothing in the record is alarming, but there's room to improve.
8
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - 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. **Corrected On-Site**
08A-17-6
High Priority - 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. **Corrected On-Site**
03A-02-5
Basic - Dead roaches on premises. Observed one dead roach in electrical box on the front line. Manager cleaned up roach. **Corrected On-Site**
35A-03-4
70
Aug 19, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - 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
29-42-4
Basic - Floor area(s) covered with standing water. Under hand wash sink next to walk in cooler
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer with food debris inside
22-16-4
74
Feb 11, 2025
Routine - Food
3 minor violations.
View 3 violations
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**
12B-12-5
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.
23-03-4
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**
42-03-5
86
Sep 5, 2024
Routine - Food
No violations found.
100
Aug 26, 2024
Routine - Food
6 critical violations. 3 major violations. 4 minor violations.
View 13 violations
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**
03F-02-5
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**
03B-01-6
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**
22-41-4
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.
01B-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.
03A-02-5
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-07-5
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**
53B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Soiled white towel in hand washing sink in back kitchen. Towel removed. **Corrected On-Site**
31A-11-4
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**
31B-02-4
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**
31B-04-4
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**
12B-07-4
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**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
24-08-4
25
Sep 6, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
78
Dec 19, 2022
Complaint Partial
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roast beef 118-127 in hot holding station. Sent to reheat
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped personal drink in handsink
31A-11-4
Basic - Food not stored at least 6 inches off of the floor. Bags of mozzarella stills, moved **Corrected On-Site**
08B-47-4
74
Sep 1, 2022
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
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. 0 ppms, primed 100ppms **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22 **Admin Complaint**
50-17-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roast beef and turkey 48f stacked to high, moved to store correctly to cool down **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Multi use cleaner stored on shelf next to warmer and next to slicer **Corrected On-Site** **Repeat Violation**
41-10-4
Basic - Current Hotel and Restaurant license not displayed. No access to business license to show
50-09-4
Basic - Food storage container/container lid cracked or broken. Phu pans for hot holding roast beef cracked
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between cutting boards on line, moved **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop resting string side down in mop sink not hanging
42-01-4
43
Frequently Asked Questions
When was Arby's Restaurant last inspected?
The most recent health inspection at Arby's Restaurant on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Arby's Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Arby's Restaurant.
How does Arby's Restaurant compare to other restaurants in Yulee?
Arby's Restaurant most recently scored 70 out of 100, which is about the same as the Yulee average of 71.
Has Arby's Restaurant's inspection record improved over time?
Yes. Recent inspections at Arby's Restaurant have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Arby's Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Arby's Restaurant inspected?
Based on the inspection history on file, Arby's Restaurant is inspected around two times per year on average.
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