Sandwich House
Last inspected: Feb 12, 2026
27
Score
Across the available record, Sandwich House has 11 inspections on file, the first dated 2022. The newest entry in the record is dated Feb 12, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has improved over the last few visits: recent inspections have averaged around 10 violations, down from roughly 15 violations earlier in the record.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Restaurants in Jacksonville average 74, so Sandwich House trails the local norm. There are enough flags in the record to merit a second thought.
11
Inspections
1
Critical latest
3
Major latest
8
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
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
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
27
Aug 22, 2025
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
No Bare Hand Contact with Ready-to-Eat Food
FL-09
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
23
Jan 30, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee grabbed raw French toast to place on grill then she grabbed American cheese for grits, explained to her and she washed hands and discarded cheese **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-30: Employee grabbed inside of bowl with raw egg so gloves has raw egg and then grabbed cheese to place on cooked egg and cooked sausage to put on cooked egg, explained to her and person in charge, measuring cup hasn't arrived for her to have a handle and not to contaminate the glove with raw egg while grabbing the bow, **Admin Complaint**
12A-27-4
86
Jan 28, 2025
Routine - Food
7 critical violations. 6 major violations. 7 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above veggies, manager rearranged, upright cooler by restroom **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cut tomatoes, on counter by cook line, from cooler, explained time as public health control, employee wrote them on 4 hrs list **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip almost black, explained to employee
41-27-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee grabbed raw French toast to place on grill then she grabbed American cheese for grits, explained to her and she washed hands and discarded cheese **Corrected On-Site** **Warning**
12A-27-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dishes then removed sanitized dishes without washing hands, explained to her and she washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. 5 second hand was in between dirty dishes and clean dishes, explained to her and she washed again **Corrected On-Site** **Warning**
12A-17-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pan and placed in drying rack, explained to her and she placed it in sanitizer **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-45-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
16-33-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in triple sink after touching her personal sandwich, then got gloves to grabbed wrapped customer sandwich, explained to her and she washed hands **Corrected On-Site** **Warning**
12A-03-4
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 daughter **Repeat Violation**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Daughter helping with food since last inspection **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked potatoes taken out of freezer
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut cabbage yesterday early morning **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purses on shelf above coffee bag, front counter **Repeat Violation**
40-06-5
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. Bake goods at front counter for customers to grab **Repeat Violation**
02D-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In one Oreo cooler, employee placed one **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Placed one **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at prep area **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Cups in bag on floor, front counter, plastic utensils not covered in storage area, employee covered them, plates not inverted in shed, **Repeat Violation**
25-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By upright freezer
36-34-5
14
Aug 15, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 people touching food **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-15: Same **Admin Complaint**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr here for 6 months **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-15: Same **Admin Complaint**
53A-04-6
82
Aug 12, 2024
Routine - Food
6 critical violations. 5 major violations. 13 minor violations.
View 24 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24 **Admin Complaint**
50-17-3
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked something from floor and then grabbed raw sausage, explained to him and he washed hands, discarded raw sausage **Corrected On-Site**
12A-29-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed dishes and didn't sanitize them, explained to her
22-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ham, cheese, **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f ham, turkey, cheeses, in reach in cooler at 45f, overnight, stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook here for 4 months
53B-13-5
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 Saturday
02C-03-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr here for 6 months **Repeat Violation** **Admin Complaint**
53A-04-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 people touching food **Repeat Violation** **Admin Complaint**
53A-05-6
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 and cook for 4 months, one person read it **Corrective Action Taken**
11-26-1
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at prep area, employee discarded it **Corrected On-Site**
12B-12-5
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 oil jug and to go containers in box, employee moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods
13-03-4
Basic - Food stored on floor. Oil jug, employee placed it on shelf **Corrected On-Site**
08B-38-4
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. Cakes for customers to grab and go, front counter **Corrected On-Site** **Repeat Violation**
02D-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink, emailed one **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep cooler, employee cleaned it, fan at front counter **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In reach in cooler under slicer
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Plates not inverted in shed
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above hot dogs, rearranged upright cooler **Corrected On-Site**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
29-11-4
13
Jan 25, 2024
Routine - Food
7 critical violations. 5 major violations. 9 minor violations.
View 21 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg and then grabbed cooked sausage, explained to her and she washed hands, placed sausage on grill again and reached 155f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed food tray and then grabbed a container with food, explained to her and she washed hands, told her to remove gloves because she wash washing with gloves on **Corrected On-Site**
12A-13-4
High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee only dipped food tray in sanitizer, explained to her
22-46-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg in salmon mix on shelf above hot dogs in upright cooler, storage area, mgr rearranged it **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw egg in salmon mix on shelf above raw bacon, upright cooler, mgr rearranged **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn beef hash 80f on table, mgr added it to 4 hr chart **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, texts strip turned dark blue and then white **Repeat Violation** **Admin Complaint**
41-27-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr here for a year, son
53A-04-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Owner/mgr had to leave for an appointment, 4 employees touching food
53A-05-6
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, chart with times on **Repeat Violation**
03F-10-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Battery is dead
05-06-4
Basic - Abrasives and detergents not removed during the rinse process. Employee washed and dipped food tray into sanitizer only, explained proper procedure
16-10-4
Basic - Cloth used as a food-contact surface. Under cut lettuce, prep cooler
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On 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. Jacket and purse above coffee bags, front counter
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. They have wash and sanitize and an empty compartment, explained proper procedure
16-13-5
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. Cakes, cookies, etc at front counter that customers grab
02D-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fun in kitchen
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Repeat Violation**
21-12-4
14
Oct 25, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f non uht creamer and banana pudding, at front counter, they received the wrong one, employee wrote time, explained time as public health control **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-10-25: 48f non uht creamer on counter, mgr wrote time on, banana pudding under time **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-10-25: Same **Admin Complaint**
29-34-4
74
Aug 22, 2023
Routine - Food
6 critical violations. 4 major violations. 7 minor violations.
View 17 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
12
Mar 1, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen beef stored over frozen potato tots in upright reach in freezer in back area. Person in charge properly stored **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slice cheese (51F - Cold Holding, re-temp 43F); liquid eggs (54F - Cold Holding, re-temp 41F), both stored on cook line on ice batch and place there from reach in cooler as per employee after 6pm. Employee place more ice around containers **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer on outside wall at back door water spigot
29-34-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on grill crack raw shell eggs and then continue to handle cooked foods and to go containers without washing hands. Reviewed with person in charge Observed another employee wipe bare hands on their shirt and then continue to handle prepared food with washing hands. Reviewed with person in charge
12A-27-4
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**
11-26-1
Basic - Insect control device installed over food preparation area. Bug device store on wall over dry storage food
35B-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over upright reach in coolers stored in back dining room area
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table and on slicer equipment on front line. Employee clothing stored on top of stored dry storage food in back storage area.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees wearing watch and bracelet while prep food on front line
13-07-4
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. Operator has grab and go desserts packaged and stored on front counter and not labeled with all labeling requirements
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gasket soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in freezer upright in storage area is soiled
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored next to slicer on prep table
21-12-4
30
Dec 21, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior door of ice machine soiled with residue accumulation
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for time as a public health control. Printed copy for operator
03F-10-5
Basic - Food stored on floor. Full case of unopened sodas stored on floor in makeshift dry storage area at rear of customer seating area.
08B-38-4
Basic - Toilet not kept in good condition. Toilet seat in womens restroom is missing half the seat witch a large piece missing from seat.
32-23-4
74
Frequently Asked Questions
When was Sandwich House last inspected?
The most recent health inspection at Sandwich House on file is from Feb 12, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sandwich House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Sandwich House.
How does Sandwich House compare to other restaurants in Jacksonville?
Sandwich House most recently scored 27 out of 100, which is lower than the Jacksonville average of 74.
Has Sandwich House's inspection record improved over time?
Yes. Recent inspections at Sandwich House have averaged around 10 violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sandwich House 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 Sandwich House inspected?
Based on the inspection history on file, Sandwich House is inspected around three times per year on average.
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