Arby's #6401
2436 Pine Ridge Rd, Naples, FL 34109 · Permanent Food Service · License 2102024
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection2 high priority (no follow-up needed), 1 intermediate, 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: 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°F. In the reach in cooler where sandwiches are prepared observed cut tomatoes (49°F - Cold Holding). Operator stated tomato was cut and placed into reach in at 9am.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the reach in cooler where sandwiches are prepared observed cut tomatoes (49°F - Cold Holding). Operator stated tomato was cut and placed into reach in at 9am.
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Observed all employees training certificates to be copies.
Basic2
Code 16, Dishwashing facilities and test kits: Accumulation of debris on drainboards.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair around the drain boards.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.