Sdnf Sandwich Shop
Last inspected: Mar 9, 2026
67
Score
Inspectors have visited Sdnf Sandwich Shop eight times, with records going back to 2022. The most recent report on file is from Mar 9, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around eight violations to closer to six violations per visit over the last few inspections.
“Food-contact surface soiled with food debris” comes up most often, recorded three times in the inspection record.
By comparison, the average Gainesville facility scores 75, putting Sdnf Sandwich Shop on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
67
Sep 2, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
64
Feb 14, 2025
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
45
Sep 17, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli meat (46,47F - Cold Holding) Items in ice well at end of cooks line, employee stated they do not use time control even though they have charts (wrong time mark) and the time application. cooked onions (48F - Cold Holding) item in double door reach in cooler made yesterday, employee stated they prep a lot between breakfast and lunch the cooler doors are opened constantly, other items in cooler were 41F or below or in the cooling process.
03A-02-5
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Handwash sink is motion controlled, inspector stood at Handwash sink for a time waiting for water to get warm, water did not get hot. Employees stated you have to run the water for a while before the hot water dispenses. Handwashing was occurring during inspection with cold water.
12A-08-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on cooks line full of ice, employee scooped out ice. **Corrected On-Site** **Repeat Violation**
31A-11-4
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/ 4 employees present at beginning of inspection. **Repeat Violation**
53A-05-6
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. Inspector printed a copy and placed it in folder. **Repeat Violation**
11-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of bread on shelf at entrance to cooks line. Employee moved bag away from food. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Cutting boards on cooks line with deep cut marks. Food racks in double door reach in cooler rust is starting to pit the surface.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket and door jam soiled located on bottom portion of cooler across from flat top. Storage drawers under cash register the door jam is soiled.
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 2 ceiling tiles above steam tables at prep area. Both water dispensing heads (fire extinguishers) on ceiling on cooks line both are soiled with dust build up.
36-34-5
41
Mar 25, 2024
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
45
Nov 3, 2023
Routine - Food
7 minor violations.
View 7 violations
Basic - Single-service articles improperly stored. Small white Togo boxes on floor under counter near cold bar.
25-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on shelf above grill and one drink on shelf over clean utensils. **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. Phone on clean dish rack.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked on clean dish rack.
24-08-4
Basic - Equipment in poor repair. Cutting board with deep cut marks on cold bar. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Oil on floor in cold bar area. Operator placed off of floor. **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Old label residue on plastic containers.
16-46-4
70
Feb 7, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Employee washed hands with cold water. Observed no hot water provided at Handwash sink.
12A-19-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties over sauerkraut in reach in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions (44F - Cold Holding) made 3 days prior, all other items in cooler was 41F or below, inspection conducted during busy lunch rush.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside the chip and chicken tender hot holding drawers. **Repeat Violation**
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on shelf above bulk seasoning bins.
12B-07-4
Basic - Equipment in poor repair. Cutting boards with deep cut marks and the sides are chipped.
14-11-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf under box of gloves on wall next to Handwash sink.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Reach in cooler drawers under cook top soiled. Exterior bulk containers. Hood filters above grill.
23-03-4
39
Jul 22, 2022
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
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 picked up tickets off the floor and began to prepare food without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over tuna salad. Employee placed hamburger underneath tuna salad. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used the phone and then began to prepare food without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-09-4
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 and the time removed from temperature control cannot be determined. Items in counter top holding units no time mark. Manager had employees time mark items. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Steak stored underneath soap for hand washing sink. Employee moved steak. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean containers on shelf in kitchen marked with writing.
22-02-4
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/. 4 employees working with no certified manager on site.
53A-05-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee knife and holder stored over grill. Manager removed item. **Corrected On-Site**
40-06-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor behind front counter.
21-38-4
35
Frequently Asked Questions
When was Sdnf Sandwich Shop last inspected?
The most recent health inspection at Sdnf Sandwich Shop on file is from Mar 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Sdnf Sandwich Shop?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Sdnf Sandwich Shop.
How does Sdnf Sandwich Shop compare to other restaurants in Gainesville?
Sdnf Sandwich Shop most recently scored 67 out of 100, which is lower than the Gainesville average of 75.
Has Sdnf Sandwich Shop's inspection record improved over time?
Yes. Recent inspections at Sdnf Sandwich Shop have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sdnf Sandwich Shop means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sdnf Sandwich Shop inspected?
Based on the inspection history on file, Sdnf Sandwich Shop is inspected around two times per year on average.
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