Arby's #0252
1033 Dunn Avenue, Jacksonville, FL 32218 · Permanent Food Service · License 2611667
What drove the grade
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection2 intermediate, 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Licensing inspection
- First visitOct 8, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Lobby soda dispenser with ice chute with mold like substance build up on metal portion.
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored on in use prep table by slicer. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Table top slicer with corroded metal at base of sliding arm.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cook line hood system over the fryers has grease build up on the filters.
Earlier inspections 1
A91Routine inspection5 violations No follow-up needed
- First visitAug 17, 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
Intermediate2
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
No quaternary test kit available only chlorine test kits available. Three compartment sink and sanitizer buckets utilize quaternary.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
White staining on drive through soda dispenser nozzles.
Basic3
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Cook line scoop handles in contact with product. Discussed with operator.
Fixed on the spot
Code 25, Single-service items: Single-service articles stored next to handwash/food preparation sink exposed to splash.
Single service deli paper on shelf next to hand wash sink exposed to splash and dripping hands when reaching for paper towels. Operator relocated.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Missing ceiling tiles by three compartment sink, per operator has been in contact with companies to repair. Wall by three compartment sink with large hole from removed dishwasher.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.