Quiznos Downtown
214 N Hogan St, Jacksonville, FL 32202 · Permanent Food Service · License 2612844
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection1 high priority (no follow-up needed), 4 intermediate (2 fixed on the spot), 7 basic (1 repeat)-21
- Safety score79
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 visitAug 21, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed can of olives dented and pinched in corners of dent on dry food storage shelf. See stop sale.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed container of commercially processed Tzatziki sauce in reach-in cooler opened yesterday morning not date marked. Operator date marked tzatziki sauce.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting boards on both reach-in coolers on front make station soiled/ stained. Also, ice chute on self dispensing soda machine in dining area soiled with mold like substance.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand wash sink next to triple sink blocked by shelving. discussed with operator not enough space for person to fit through to wash hands.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink next to triple sink. Operator replenished paper towels.
Fixed on the spot
Basic7
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed cardboard lining multiple shelves in walk-in-cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up on shelf and door in walk in freezer.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm) in prep area. Operator emptied bucket.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gasket on walk-in-cooler soiled.
Code 25, Single-service items: Single-service articles improperly stored.
Observed box of single use straws stored on chemical storage shelf next to two spray cans containing toxic substance. Operator removed straws from chemical shelf to properly store.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed hole in wall between triple sink and mop sink.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall between prep table and reach-in cooler at sandwich make station soiled.
Repeat violation
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.