The Sheik Sandwiches and Subs
2708 N Main St, Jacksonville, FL 32206 · Permanent Food Service · License 2603572
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection5 high priority (1 fixed on the spot), 2 intermediate, 7 basic (1 repeat)-41
- Complaint after follow-up on Jul 30Counts in full until a follow-up finds the problems fixed-20
- Safety score39
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
No change
- First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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 steak and sausage, employee wrote time marking.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pooled eggs stored over onions and fish stored over lettuce in the walk in cooler.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Vacuum breaker missing on faucet Above mop sink where red and black hose is connected.
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
5 rodent dropping on top of file cabinet, 3 rodent droppings on two container of unopened salt. Per owner a new air conditioners were installed yesterday and the technician had to run the wiring through the ceiling. All ceiling tiles appear to be new in this area. Per operator they must have fallen from the roof and above the ceiling tiles. Manager cleaned and sanitized area.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired June 1, 2026
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained small white cutting board. Mold like substance on ice chute in dining area.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In server area.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Two unlabeled bins with a white powdery substance stored inside.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage on prep table Near steamer with grits stored inside.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cut marks on long white cutting board on cooks line.
Equipment in poor repair.
Water leaking in reach in cooler.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mold like substance on interior of ice machine.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In server area.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dust on vents on cooks line and dining area.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.