Russ Doe Sandwich Shop
1745 E Church St, Jacksonville, FL 32202 · Permanent Food Service · License 2608301
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 2 basic-13
- Safety score87
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 4, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed turkey deli meat, deli ham (50°F - Cold Holding) in top of flip top reach-in cooler. Observed meats were stacked higher than chill line. Deli meats were removed with a few orders to be below line. Re-temped at end of inspection at 47°F
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 deflector plate in large ice machine soiled with residue.
Code 31, Handwash sinks and supplies: 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
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed multiple food handler training certificates missing trainer certificate number and birthdates.
Basic2
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed green peppers stored above ready to eat pork in reach-in cooler in back storage room.
Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
Observed green container with onions in disrepair/ cracked.
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.