Arby's
2811 SW College Rd, Ocala, FL 34474 · Permanent Food Service · License 5202051
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 Sep 9 routine inspection3 high priority (fixed by the Sep 11 follow-up), 5 basic (1 repeat)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
On cook line, (make table): Cold holding: cut lettuce 44°F, grilled onions 44°F, ham 45°F, turkey 45°F, Mac and cheese 45°F, 45°F, cheese 45°F. Line checked at 9:00am. All items placed between 9:00-9:30Am. Aujus102F, placed at 9:00 in warmer and never turned on.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On cook line, (make table): Cold holding: cut lettuce 44°F, grilled onions 44°F, ham 45°F, turkey 45°F, Mac and cheese 45°F, steak and cheese mixed 45°F, cheese 45°F. Line checked at 9:00am, cut tomatoes 47°F, moved to cooler at 2:00pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot holding: Aujus 102°F, placed in warmer and never turned on.
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened employee drink, no lid on top of soda syrup cases in front of office area, Manager removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
In walk in freezer
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table on cook line, with ambient temperature of 52°F on top and 46°F on bottom. Cold holding: cut lettuce 44°F, grilled onions 44°F, cut tomatoes 47°F, ham 45°F, turkey 45°F, Mac and cheese 45°F, steak 45°F, cheese 45°F.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee backpack stored on top of soda syrup cases, manager moved.
Fixed on the spot
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Not available upon request
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.