The Sheik Sandwiches and Subs
1103 Dunn Ave, Jacksonville, FL 32218 · Permanent Food Service · License 2612396
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 Oct 23 routine inspection5 high priority (4 fixed on the spot), 3 intermediate (1 fixed on the spot), 6 basic (1 repeat)-33
- Safety score67
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 visitOct 23, 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 cold held at greater than 41°F.
In the flip-top cooler top reach in cooler, cut tomatoes (46°F - Cold Holding) stored above the cooling line, operator removed cut tomatoes from insert to properly be stored in reach in cooler.
Fixed on the spot
Shell eggs not stored at an ambient air temperature of 45°F or less.
On cook line, raw shell eggs stored at end of cook line at ambient air temperature over 45°F. Discussed time as public health control with operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In the steamtable next to the grill, sausage (107°F - Hot Holding) employee placed back onto grill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
In the walk in cooler, raw steak stored over unwashed onions. Operator switched storage levels.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee on cook line crack raw shell egg then handle single service take out box, then deli paper then ready to eat cheese no hand wash, only change of gloves. Discussed with employee and operator.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In the walk in cooler, prepared coleslaw and cooked steak from previous day missing product date marking. Operator placed date marker on items.
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand wash sink at end of cook line with hot water turned off due to leak, per operator can turn on sink will consistently run.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of any food handling training for establishment.
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Whisk and spoon stored in standing water at 70°F on prep table opposite three compartment sink.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in cooler door gasket torn.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters over fryer have build up of grease/debris.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf over three compartment sink, clean plastic containers stacked while wet.
Code 25, Single-service items: Single-service articles improperly stored.
At front counter open box of single service napkins on the floor.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Through back of kitchen and prep area ceiling tiles removed due to roof leak.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.