Blue Boy Sandwich Shop

6514 Norwood Ave, Jacksonville, FL 32208 · Permanent Food Service · License 2600564

Official report

out of 100

Grade F

Safety score 46 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 complaint inspection
4 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 9 basic (3 repeats)
-34
Administrative complaint on Aug 5, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score46

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

Inspection history

1 inspection · 2 visits

Aug52026

Complaint inspection

16 violations found · Inspector came back once

Follow-up visitOct 8, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At time of follow up inspection no paper towels in men's restroom. Operator provided paper towels.
  Fixed on the spot
Official report, on the Florida DBPR website
First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 4 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. One can of pizza sauce at bottom shelf of prep area with large dent in seal of can. Operator removed from shelf.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In cook line flip top reach in cooler, chicken (47°F - Cold Holding) stored at side of cooler with lid propped open by tongs. All other time/temperature control food for safety in temperature. Operator removed tongs to allow flip top to close.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  In standup reach in freezer, uncooked breaded chicken over ready to eat sausage, operator switched storage levels.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Current license expired 06/01/2026. Operator renewed license during inspection.
  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.
  Interior base and shelf of flip top reach in cooler with food debris build up. Can opener in prep area with rust build up on blade. Bulk ice bin at front counter with mold like substance under ice drop chute.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at either restroom. Operator provided paper towels.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. At time of inspection two food handling training expired, per operator other two food handling employees recently hired in last month.
Basic9
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  In walk in cooler, employee personal food and beverages on top shelf over food for customers. Discussed with operator.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Front counter bulk ice bin with ice scoop stored inside the ice. Operator relocated to correct storage location.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cardboard tube used as scoop in sugar container. Operator removed cardboard scoop.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  In standup reach in freezer ice build up on shelves and base of freezer.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
  Old food debris in clean container on shelf over three compartment sink. Employee removed container from shelf.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Food debris build up under rotating plate of microwave on prep line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood fan vents with dust build up on cook line. Backside of over on cook line with debris build up.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf over three compartment sink, clean metal containers stacked while wet.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Flour build up at baseboards of prep room area. Employee present actively cleaning floors at time of inspection.
  Fixed on the spotRepeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.