Good Sandwich
157 E 8 St Ste 118, Jacksonville, FL 32206 · Permanent Food Service · License 2616182
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 3 basic-14
- Administrative complaint on Sep 15Counts in full until a follow-up finds the problems fixed-20
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time marking on Softened butter.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired June 1, 2026 manager updated license during inspection.
Fixed on the spotRepeat violationAdministrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Flip top cooler in disrepair.
Utensils in poor condition.
Broken tip on knife.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Slow draining hand wash sink.
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.