Sandwich House
5141 Beach Blvd, Jacksonville, FL 32207 · Permanent Food Service · License 2600583
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection4 high priority, 1 intermediate, 7 basic (3 repeats)-37
- Administrative complaint on Aug 6Counts in full until a follow-up finds the problems fixed-20
- Safety score43
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 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed ambient temperature of raw shelled eggs (48°F - Cold Holding) in reach-in cooler in dining area. Operator stated cooler was at 42°F when he arrived this morning. Operator called to have serviced. Cooler dropped temp prior to tech arriving.
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.
Observed raw pork stored over ready to eat foods in reach in freezer in prep storage area-not all foods commercially packaged. Also, observed raw chicken patties and chicken tenders stored over ready to eat pitas in reach in freezer next to large ice machine.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed two spray cans containing toxic substance stored above ready to eat oils at prep table. Employee removed spray cans of cleaners.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6-1-26.
Administrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed slicer at back counter soiled.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed multiple containers with white substance, removed from original packaging not labeled. Employee labeled salt.
Repeat violation
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed knife stored in between cutting board and reach-in cooler. Employee removed knife.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl without a handle used to dispense sugar in prep area. Operator removed bowl.
Fixed on the spotRepeat violation
Equipment in poor repair.
Observed gasket torn on reach-in cooler outside of prep area. Also, handle of reach-in cooler outside of prep area in disrepair. Handle taped.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed two wet wiping clothes stored on cutting board.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed single use bread bags reused to store chicken in reach in freezer next to large ice machine
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed ceiling tiles at front service line, cook line not smooth, non absorbent and easily cleanable. Also, unsealed concrete floor throughout prep area and cook line.
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
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.