Vic's Sandwich Shop
Last inspected: Nov 17, 2025
52
Score
Vic's Sandwich Shop has been inspected nine times since 2022. The most recent visit was on Nov 17, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
Looking across the full record, “time/temperature control for safety food identified” is the recurring theme, flagged three times.
Vic's Sandwich Shop's latest score of 52 falls below the Jacksonville average of 74. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork chops stored above ready to eat fries in standing reach in freezer across from dry storage area. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-02-6
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. Observed raw shell eggs held on time as a public health control with no time marking. Person in charge stated eggs were removed from refrigeration 10 minutes prior and added time marking. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook sausage crumbles at temperatures of 109-117F stored in container in steam well closest to standing reach in coolers. Sausage was double panned in steam well. Person in charge moved sausage to flat top grill to reheat to minimum temperature of 165F. Cooked sausage crumbles (109-117F - Hot Holding) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple containers of food items prepared on site with no date markings stored in standing reach in freezer closest to ice machine.
02C-04-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on top shelf of prep table above eggs on cook line. Person in charge removed cell phone. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation on cook line while wearing a watch.
13-07-4
52
Jul 23, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
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. See stop sale. Observed no time marker for shell eggs held on time as a public health control. Person in charge stated shell eggs were placed on time in lieu of temperature 1.5 hours prior and added time mark. **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. Observed cooked chili with temperatures of 110-117F in steamer unit by kitchen entrance. Chili was double panned in unit and was placed in unit an hour prior. Person in charge reheated chili to minimum temperature of 165F or higher. Cooked chili (110-117F - Hot Holding) **Corrected On-Site**
03B-01-6
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. Observed opened container of milk with no date marking stored in reach in cooler on front line. Person in charge stated milk was opened day prior and is used between 2-3 days.
02C-03-5
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. Observed deli turkey sliced in house thawed in reach in cooler in back of kitchen with no date marking day removed from freezer.
02C-08-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen. Person in charge stated new cutting boards were already en route. **Corrective Action Taken** **Repeat Violation**
14-09-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean container tops in dry storage area. Person in charge voluntarily discarded. **Corrected On-Site** **Repeat Violation**
16-46-4
55
Dec 18, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one egg with cracked shell and visible yolk on flat stored on prep table next to pooled eggs. Person in charge discarded cracked egg.
01B-14-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board on cook line flip top cooler with grooves and no longer smooth and easily cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored next to bread items on top shelf of prep table at end of cook line. Employee removed cell phone. **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in cooked bacon pieces with handle in direct contact with product. Employee removed scoop. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above cook line. Soiled handle on reach in cooler door in back reach in cooler and reach in freezer area. Gaskets on reach in coolers on cook line soiled. Heavily soiled folded cardboard used to prop up flat top grill leg to keep it from wobbling. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed clean containers stored in dry storage area with old labels stuck to side.
16-46-4
Basic - Single-service articles improperly stored. Observed box of to go cups stored on floor in dry storage area.
25-05-4
Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth used to wipe off knife on cook line. Inspector educated person in charge to use a clean wet sanitizer wiping cloth for wiping food contact surfaces. **Corrective Action Taken**
21-10-4
61
Jul 3, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Dec 8, 2023
Routine - Food
3 major violations. 3 minor violations.
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
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
55
Jul 17, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.In reach-in freezer at prep area, raw beef steak stored over open bag of french toast sticks. Also, in walk-in cooler, raw hamburger stored over shell eggs.
08A-02-6
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. At cook line, shell eggs out with no time marked. Operator marked time on container. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's restroom, no paper towels.
31B-02-4
Basic - Food stored on floor. At cook line, case of oil on floor.
08B-38-4
64
May 30, 2023
Routine - Food
No violations found.
100
Apr 28, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. New owner has made changes to cook line area, rearranged and added equipment and removed handwash sink on pass thru window wall. Office area was removed to create extra prep space and room for refrigeration. **Warning** - From follow-up inspection 2023-04-28: Called plan review spoke to Rory, plans were submitted and a handwash sink on cook line was required. Operator has installed a handwash sink on cook line. Plan review stated they are waiting on updated plans. **Time Extended**
51-16-7
90
Aug 15, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One shell egg on flat at cook line cracked. Person in Charge discarded. **Corrective Action Taken**
01B-14-4
High Priority - Toxic substance/chemical improperly stored. In mop sink room, spray bottle of degreaser stored on top shelf with toilet paper. Person in Charge moved chemical to proper storage shelf. **Corrected On-Site**
41-10-4
Basic - Bowl or other container with no handle used to dispense food. In dry storage room, plastic container used in bulk sugar container. Person in Charge removed cup. **Corrected On-Site**
14-01-5
Basic - Dead roaches on premises. Observed two dead roaches beside ice machine. Person in Charge sweep area. **Corrected On-Site**
35A-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle water on shelf in reach-in cooler at pass thru. Person in Charge removed. **Corrected On-Site**
12B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by walk-in cooler, at top of deflection plate, black mold-like substance. Person in Charge had employee clean and sanitize. **Corrected On-Site**
22-20-5
61
Frequently Asked Questions
When was Vic's Sandwich Shop last inspected?
The most recent health inspection at Vic's Sandwich Shop on file is from Nov 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Vic's Sandwich Shop?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Vic's Sandwich Shop.
How does Vic's Sandwich Shop compare to other restaurants in Jacksonville?
Vic's Sandwich Shop most recently scored 52 out of 100, which is lower than the Jacksonville average of 74.
Has Vic's Sandwich Shop's inspection record improved over time?
Results have been roughly steady. Inspections at Vic's Sandwich Shop have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Vic's 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 Vic's Sandwich Shop inspected?
Based on the inspection history on file, Vic's Sandwich Shop is inspected around three times per year on average.
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