Shanes Sandwich Shop
11035 Philips Hwy Unit C1, Jacksonville, FL 32256 · Permanent Food Service · License 2616382
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 Aug 24 routine inspection3 high priority (2 fixed by the Sep 2 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 4 basic-23
- Administrative complaint on Aug 24, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 2nd follow-up visitAug 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At todays callback : service company onsite conducting repairs to walk in cooler.
More time given
- 1st follow-up visitAug 25, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At todays callback : no potentially hazardous (time/temperature control for safety) in walk in cooler.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At todays callback : no potentially hazardous (time/temperature control for safety) in walk in cooler.
More time given
- First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Following items in walk in cooler (overnight temperatures) Egg salad 50°. Salami 51°. Bologna 51°. Cooked hash 51° . Potato salad 48°. 49°. Chili 49°. Cole slaw 50°. Mashed potato 49°.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Following items in walk in cooler (overnight temperatures) Egg salad 50°. Salami 51°. Bologna 51°. Cooked hash 51° . Potato salad 48°. 49°. Chili 49°. Cole slaw 50°. Mashed potato 49°.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Gravy at 100°. Frontline hot well reheated 170° by manger
Fixed on the spot
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
No probe thermometer available. Found later.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Large tray in frontline Hand Wash Sink. Moved by manager.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled chemical spray bottle at Frontline and Three compartment sink. All purpose cleaner.
Basic4
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Frontline ice scoop on duty top of ice machine. Gloves on top of scoop. Moved by manager.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
1 wet wipes on counter in : kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Food debris sides of Cookline equipment.
Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
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.
- 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.