Neighbourhood
Lawtey32058
Restaurants5
Spotless inspections0%
Ordered shut0
Fines$200
A 3F 1Not rated 1
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm, operator primed machine to 50ppm and called for service.
High prioritySKY-D'S PLACE →May 4, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cook line drawer reach in cooler, raw ground beef over raw shrimp. Operator rearranged storage levels.
High prioritySKY-D'S PLACE →May 4, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the glass top reach in cooler of the cook line, egg patty (50F - Cold Holding) operator states fan might have iced over, relocated to the reach in cooler.
High prioritySUBWAY →Jan 23, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm at time of inspection, operator replaced empty sanitizer bucket and primed to a 200ppm.
High prioritySKY-D'S PLACE →Oct 30, 2025
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the standup warming cabinet on the cook line, rice (104F - Hot Holding); baked potato (98F - Hot Holding); cheese grits (103F - Hot Holding); queso (89F - Hot Holding); cooked noodle (78F - Hot Holding). Cabinet setting not set to correct temperature, operator removed and discarded all time/temperature control food for safety product and set temperature control to correct setting.
High prioritySKY-D'S PLACE →Oct 30, 2025
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the standup warming cabinet on the cook line, rice (104F - Hot Holding); baked potato (98F - Hot Holding); cheese grits (103F - Hot Holding); queso (89F - Hot Holding); cooked noodle (78F - Hot Holding). Cabinet setting not set to correct temperature, operator removed and discarded all time/temperature control food for safety product and set temperature control to correct setting.
High prioritySKY-D'S PLACE →Oct 30, 2025
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/2025
High prioritySAUCED UP WINGS AND SEAFOOD →Jun 30, 2025
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink missing vacuum breaker for smaller black hose after splitter. Back flow installed over splitter. Operator attempted to switch the location.
High prioritySKY-D'S PLACE →Sep 6, 2024
Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license expired 06/01/2024.
High prioritySOUTHERN SOULFOOD DELIGHT →Jun 13, 2024
Toxic substance/chemical improperly stored. Yellow chemical spray bottle of sanitizer hanging on bag and box soda shelf. Operator relocated the chemical spray bottle.
High prioritySUBWAY →Apr 29, 2024
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items on salad bar: cheese (45F - Cold Holding); ham (46F - Cold Holding). Manager stated items placed on salad bar at 11:00 am. Manager voluntarily discarded items. Items in reach-in cooler across from cook line fryers: cheddar cheese (45F - Cold Holding); pepper jack cheese (46F - Cold Holding); hot dogs (49F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F, pepper jack cheese (40F - Cold Holding); cheddar cheese (41F - Cold Holding); hot dogs (40F - Cold Holding).
High prioritySKY-D'S PLACE →Mar 12, 2024
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area.
High prioritySUBWAY →Mar 6, 2024