Russ-Doe Sandwich Shop
Last inspected: Feb 6, 2026
35
Score
Russ-Doe Sandwich Shop has been inspected eight times since 2022. The most recent report on file is from Feb 6, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has been favorable: violation counts have eased from around 17 violations to closer to 10 violations per visit over the last few inspections.
Across the inspection history, “employee with no hair restraint while engaging” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 74, which Russ-Doe Sandwich Shop's 35 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
35
Aug 12, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
35
Jan 29, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. Employee removed them **Corrected On-Site**
01B-14-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook grabbed raw bacon, removed gloves and scooped cooked phili meat from crock pot, explained to him and he washed hands **Corrected On-Site**
12A-12-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed only, plate for slicer, explained to her **Repeat Violation** **Admin Complaint**
22-45-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at cook line with bacon boxes, employee moved them **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above canned food, prep room,employee rearranged **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, put one on **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket torn in upright cooler, storage area, **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in storage area **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Hot dogs and soups in standing water, 32f **Repeat Violation**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers on shelf above cooked chicken, upright cooler in storage area **Repeat Violation**
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
21-07-4
41
Aug 23, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed tray only and placed as clean, explained to him
22-45-4
Intermediate - Handwash sink not accessible for employee use at all times. With box, employee moved box, hand sink by cook line
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Has blank copy, times on board **Repeat Violation**
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in box freezer
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Employee turned water on, 41f ham, steak **Corrective Action Taken**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cutting onions, explained to her
08B-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, employee moved it **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above prep area, employee moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, got one **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket torn in upright cooler, storage area
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, bulk
10-01-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Brownies that customer grabb
02D-03-4
41
Jan 22, 2024
Food-Licensing Inspection
5 critical violations. 3 major violations. 11 minor violations.
View 19 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Mgr grabbed raw hamburger then grabbed container with salt, explaining to him and he washed hands **Corrected On-Site**
12A-12-4
High Priority - Food with mold-like growth. See stop sale. Shredded cheese
01B-07-4
High Priority - Shell eggs in use or stored with cracks or broken shells. Employee removed them **Corrected On-Site**
01B-14-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Cooked peppers and onions at 6am, discarded 1/4 cup, it's it 10:20 **Corrective Action Taken**
03F-04-5
High Priority - Toxic substance/chemical improperly stored. Hand sanitizer on shelf above plates in cabinet, mgr moved it **Corrected On-Site**
41-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Could not find it, emailed one **Corrected On-Site**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new employee
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Could not find it, times on tcs foods, emailed one
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table, employee moved it **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse above cans, pre room, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
13-03-4
Basic - Food storage container/container lid cracked or broken. Lid for corn beef hash, upright cooler
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for chili scoop, employee discarded it **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In white cooler, storage area
05-09-4
Basic - Reuse of single-service or single-use articles. Egg box used for bagged cooked meats, employee discarded box **Corrected On-Site**
25-32-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By microwave
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In prep room, discarded **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket, prep area, mgr made new solution, 100 ppm **Corrected On-Site**
21-07-4
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrected On-Site**
51-13-4
20
Dec 8, 2023
Routine - Food
6 critical violations. 5 major violations. 8 minor violations.
View 19 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip turned very dark blue and then white, mgr diluted it to 100 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburger then she grabbed container with corn beef has, explained to her and she washed hands **Corrected On-Site** **Repeat Violation**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pulled eggs on shelf above cold cuts in upright cooler, storage area, mgr rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f sour cream in triples container, prep unit, employee placed them in reach in cooler **Corrective Action Taken**
03A-02-5
High Priority - 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. For eggs, employee placed time on **Corrective Action Taken**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Windex on shelf above bottle drinks, storage area, mgr moved it **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee placed one **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee here
11-26-1
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket **Repeat Violation**
16-33-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Tuesday, in back storage cooler **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Box on hand sink by cook line, employee moved it **Corrected On-Site**
31A-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms don't close all the way
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee placed it on bottom shelf, and one open drink **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods **Repeat Violation**
13-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Salads and cheese cakes, employee put labeled **Corrected On-Site** **Repeat Violation**
02D-03-4
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site** **Repeat Violation**
51-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic utensils, mgr closed bag, storage area, **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in triple sink
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In prep area
21-12-4
17
May 30, 2023
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
18
Dec 15, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect in kitchen area
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on ice chute in dining area
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting boards on cooks line
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on counter near tea brewer machine, employee discarded beverage **Corrected On-Site**
12B-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in prep area soiled with food debris
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables when not in use
21-12-4
64
Frequently Asked Questions
When was Russ-Doe Sandwich Shop last inspected?
The most recent health inspection at Russ-Doe Sandwich Shop on file is from Feb 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Russ-Doe Sandwich Shop?
Across the inspection record, “employee with no hair restraint while engaging” has been cited four times, more than any other issue at Russ-Doe Sandwich Shop.
How does Russ-Doe Sandwich Shop compare to other restaurants in Jacksonville?
Russ-Doe Sandwich Shop most recently scored 35 out of 100, which is lower than the Jacksonville average of 74.
Has Russ-Doe Sandwich Shop's inspection record improved over time?
Yes. Recent inspections at Russ-Doe Sandwich Shop have averaged around 10 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Russ-Doe Sandwich Shop means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Russ-Doe Sandwich Shop inspected?
Based on the inspection history on file, Russ-Doe Sandwich Shop is inspected around three times per year on average.
Nearby Restaurants