The Sheik
Last inspected: Oct 31, 2025
35
Score
The Sheik appears in inspection records eight times, starting in 2022. The most recent report on file is from Oct 31, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly 10 violations before.
Looking across the full record, “ceiling/ceiling tile shows damage or is in disrepair” is the recurring theme, flagged three times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
2
Major latest
9
Minor latest
Inspection History
Oct 31, 2025
Complaint Full
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
35
Aug 18, 2025
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
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
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
32
Jan 13, 2025
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef on Saturday, date marked by owner **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Front counter
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer food in walk in cooler, owner rearranged **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. Employee purse on shelf above bottle waters for customer, shelf by front counter, owner rearranged **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Cracked lid for sausage, discarded by owner **Corrected On-Site**
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 130f water for spoon used for grits, employee turned burner on, got to 165f **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in walk in cooler **Repeat Violation**
23-03-4
Basic - Plumbing line from a removed fixture not capped off. Pipe by front counter
29-05-4
Basic - Single-service articles improperly stored. To go containers in box on floor, stairs and upstairs storage **Repeat Violation**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above cooked sausage, owner rearranged **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Also ceiling in walk in cooler with dust buildup up
36-27-5
Basic - Working containers of food removed from original container not identified by common name. White powder, storage, labeled flour **Corrected On-Site**
02D-01-5
52
Aug 7, 2024
Complaint Full
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24, owner paid on phone **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cooked chicken in prep unit above fill line, employee rearranged, 47-53f cut lettuce, prep cooler, employee iced it down **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumping in hand sink by prep sink
31A-11-4
Basic - Dead roaches on premises. 2 dead roaches on stairs for dry storage, employee discarded them **Corrected On-Site**
35A-03-4
Basic - Food stored on floor. Raw beef in bag in freezer, employee placed it on shelf **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 94f water for spoon used for grits, owner turned burner on **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in front counter
23-03-4
Basic - Single-service articles improperly stored. To go containers in box and bag on stairs for storage area, employee placed them on shelf **Corrected On-Site**
25-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Owner handling grits in pot
13-03-4
45
Jan 24, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 45f chili in double pan, prep cooler, employee rearranged **Corrective Action Taken**
03A-02-5
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
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage by ice machine and in dining area
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for spoon used for grits, stove, employee turned burner on **Corrective Action Taken**
10-07-4
Basic - Reuse of single-service or single-use articles. Cardboard box for storing clean lid, employee removed it **Corrected On-Site**
25-32-4
64
Aug 21, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Food Received at Proper Temperature
FL-12
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
20
Mar 3, 2023
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
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 crack raw shell eggs and then handle ready to eat foods and to go containers without washing hands. Reviewed with employee and employee wash hands **Corrected On-Site**
12A-27-4
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. Raw shell eggs - ambient temperature (70F - Cold Holding), stored on cook line prep table next to toaster, place there less than 1 hour ago as per manager. Item is on Time as per manager but no time mark and no paper work for time provided. Manager will time mark. Manager provided paperwork and time mark item **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns (126F - Hot Holding), stored under heat lamp, place there 10 mins ago as per manager. Heat lamp was turned off. Manager turn heat lamp on and reheated hash brown to 172F. **Corrected On-Site**
03B-01-6
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator offers and serves under cooked eggs but has no consumer advisory. Provided handout to operator and posted **Corrected On-Site**
02B-02-5
Basic - Bathroom door left open other than during cleaning or maintenance. Both mens and womens restroom with door left open
32-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile with water damage on front counter area
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile with dust on cook line area over microwave area
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on slicer equipment in kitchen
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food with watch and another with bracelet on wrist
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint **Repeat Violation**
13-03-4
Basic - Hole in or other damage to wall. Hole in wall upstairs in far back room
36-24-5
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. Grab and go dessert on front counter missing all labeling requirements
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cook line with soiled gasket
23-03-4
Basic - Single-service articles improperly stored. Case of to go containers stored on floor in stairway and upstairs
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth in kitchen not stored in sanitizer buckets
21-12-4
30
Dec 6, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The Sheik last inspected?
The most recent health inspection at The Sheik on file is from Oct 31, 2025. The public record contains eight inspections in total.
What is the most common violation at The Sheik?
Across the inspection record, “ceiling/ceiling tile shows damage or is in disrepair” has been cited three times, more than any other issue at The Sheik.
How does The Sheik compare to other restaurants in Jacksonville?
The Sheik most recently scored 35 out of 100, which is lower than the Jacksonville average of 74.
Has The Sheik's inspection record improved over time?
No. Recent inspections at The Sheik have averaged around 12 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Sheik 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 The Sheik inspected?
Based on the inspection history on file, The Sheik is inspected around three times per year on average.
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