A99.5

ARBY'S #5527

597 N POLK ST, Charlotte, NC 28134

Restaurant · NC permit/State ID 2060018012

Latest gradeA (99.5)

Last inspectedOct 15, 2026

Inspections on record22

On record sinceAug 22, 2014

Score history

Aug 22, 2014Higher is betterOct 15, 2026

Inspections & violations

Oct 15, 2026 A 99.5 · 2 violations

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of clear substance without label to properly identify contents within. *CDI - PIC stated it was water and labeled it.

#55 · Physical facilities installed, maintained & clean −0.5

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - Grease and Food Debris build up underneath and behind cooking equipment.

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Mar 17, 2026 A 99.5 · 1 violation

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Corrected during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Rusted Hammer stored on wire rack above brushes used to scrub inside of squeeze bottles.

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Jul 28, 2025 A 97.5 · 3 violations

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice machine door with black build up clean frequently to avoid contamination.

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Sliced Roast Beef below 135F in HH Cabinet, see temp chart for details. *CDI - PIC reheated item to 165F. Note: Points deducted remain the same due to severity, EHS observed container of sliced Roast beef taken out of unit twice to make sandwiches For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

*REPEAT* 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - heavy Grease build up under fryers. clean frequently to minimize build up.

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Mar 11, 2025 A 98 · 2 violations

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed roast beef held on slicer between 117-124 degrees F. PIC showed EHS an SOP showing roast beef shall be hot held on slicer at 138 degrees F or greater and discard if roast beef is below 130 degrees F. CDI, roast beef voluntarily discarded. Observed French fries hot held at 101 degrees F. CDI, fries voluntarily discarded . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black soil residues and debris accumulating on floor in kitchen. Repeat.

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Aug 13, 2024 A 96 · 5 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing and before handling clean single-service articles. CDI, employee rehashed hands and used to towel to prevent reconamination.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed slicer not used today according to PIC with food residues remaining on blade from previous day. CDI, operator cleaned during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observerd turkey, gyro meat, tomato and lettuce with old stickers with discard date from Saturday according to PIC and PIC stated labels were incorrect and possibly used old pans. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#36 · Thermometers provided & accurate −0.5

Corrected during inspection

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed 2 stem thermometers used for roast beef according to PIC not accurate to + or - 2 degrees F. CDI, thermometers calibrated on-site. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

#55 · Physical facilities installed, maintained & clean −0.5

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black soil residues and debris accumulating on floor in kitchen and under hard to reach areas in kitchen under equipment .

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Feb 14, 2024 A 97 · 5 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed frozen raw chicken next to frozen raw fish in reach in cooler. -CDI PIC rearrange storage order.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled and built up food debris on tray stored cleaned. -CDI PIC voluntarily discard hot holding tray. Observed soiled secondary bottle used for sauces with lid still on stored clean. -CDI PIC placed items in 3-comp-sink. Observed a soiled stainless steel bucket holding two brushes with food debris stored in walk in cooler above washed produced. -CDI PIC stated it's to clean the ice cream machine, PIC moved items to 3-comp-sink.

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced tomatoes in reach in cooler dated for yesterday. -CDI PIC stated they were prepared this morning. EHS allowed PIC to place proper date on container.

#37 · Food properly labeled: original container

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three opened plastic bags of sauces in reach in cooler without labels. -CDI PIC placed label son items.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed soiled in-use spoons inside cup without any set time for cleaning. -CDI PIC moved spoons and cup to 3-comp-sink.

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Jul 3, 2023 A 95.5 · 2 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on two deli slicer guards, just below blade. PIC stated that deli slicers had not been used today. CDI - PIC W/R/S deli slicers. 4-602.11(C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. PIC stated that deli slicer base is sanitized but not W/R. Removable parts are taken to 3-comp for W/R/S. EHS reminded PIC to W/R/S deli slicer base. CDI - PIC W/R/S deli slicers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in prep top above 41 F. See temp chart. PIC stated that prep top was not functional and the facility was using ice to keep food cold. CDI - food was moved to WIF to rapidly cool to 41 F since it had been placed out less than an hour before the inspection. Facility will place smaller portions of food in the prep top on TPHC until it is repaired. TPHC template provided to PIC and completed during inspection. VR. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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May 19, 2023 A 98.5 · 3 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Establishment could not provide written documentation to ensure employees are aware of responsibility to report symptoms and illness. CDI - EHS and PIC reviewed reportable symptoms and illness verbally and EHS provided PIC with Employee Health Agreement poster.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed corned beef and gyro meat held above 41F inside the sandwich prep unit. Observed ribs inside the WIC above 41F due to being left out on countertop. All items were prepped within an hour of EHS arrival, Corned beef and gyro were moved to RIC for rapid cooling.

#54 · Garbage & refuse properly disposed; facilities maintained

Corrected during inspection

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. CDI - PIC closed dumpster.

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Dec 19, 2022 A 98.5 · 4 violations

#2 · Certified Food Protection Manager −1

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no persons with serve safe present during inspection. - 1 -

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed scoop used to store syrup spoons with sticky buildup. CDI - Items moved to 3 comp sink and were washed, rinsed, and sanitized. - 0 -

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed side of ice cream machine, behind soda dispenser, and other general cleaning needed in facility. - REPEAT - 0.5 -

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged/missing flooring tiles in front of fryer station and walk in freezer. - 0 -

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Mar 29, 2022 A 98.5 · details not yet loaded