Sandwich Inn

110 NE 16 Ave, Gainesville, FL 32601 · Permanent Food Service · License 1100109

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 18, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 7 basic
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug182026

Routine inspection

13 violations found

First visitAug 18, 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.
13 violations found:
- 3 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed : in the main kitchen flip top reach-in cooler:bulk ham 47°, cut tomatoes 49°, provolone slice cheese 47°, American cheese 47°, chicken Pattie 47°. Crushed ice bags were added. All temperatures were at 43° or below at the end of the inspection.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed : the mop sink in the prep kitchen has a hose attached to the spout, no vacuum breaker.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed : the license expired on 6-1-2026, business is open and serving the public. Owner paid and was verified in the inspection app.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed : the soda nozzles have build up on the mixing disks.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed : pans in the main kitchen hand wash sink. The pans were removed.
  Fixed on the spot
- 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 2 photo copies were shown.
  Repeat violation
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed : the bulk sugar container in the prep kitchen has no labeling..
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bulk oil on the floor.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed the top frame of the chest freezer is soiled.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed : white single serve to go trays are not inverted.
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors.
  Observed : the floor behind the soda machine has an accumulation of debris.
  Hole in or other damage to wall.
  Observed the wall by the hand wash sink in the main kitchen is soiled, and some tiles are cracked/broken.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed : vents soiled in the main kitchen.
Official report, on the Florida DBPR website

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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.