ARTHURS CATERING

Name: ARTHURS CATERING
Address: 860 SUNSHINE LN, ALTAMONTE SPGS, FL, 32714, US
Rating: 67.7

860 SUNSHINE LN, ALTAMONTE SPGS, FL 32714

License #6903918

🚚 Catering/Food Truck ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

ARTHURS CATERING in ALTAMONTE SPGS currently holds an InspectFL Health Score of 67.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, DBPR recorded 26 total findings; InspectFL has detailed violation rows for 25 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 31, 2026 shows 8 observation rows: no critical rows, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Complied
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employ with no beard guard during food prep Employee put on beard guard
[21-10-4] Soiled dry wiping cloth in use. Soiled wiping clothes in oven Operator removed
[36-62-4] Light not functioning. One light out under hood
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
[14-11-5] Equipment in poor repair. Chest freezer in warehouse gasket broken and interior lid in disrepair
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled upright reach in freezer containing fruit purée Gasket soiled upright cooler holding butter cream
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. HAACP plan for cook chill other than chicken meatballs. Shredded chicken in vacuum bags received and under review.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Date marking for pasta sauce dated 3-30-26 per operator 3-31-26 Employee put correct date

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse