DESERT RIDER SANDWICH SHOP
217 HOGAN ST, Jacksonville FL 32202 · (904)353-5654
Last inspected Jul 14, 2026 · 9 visits since August 2023
SEP 24
JAN 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
What the inspector wrote — 16 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking shelled eggs and then touched clean utensils and toast from toaster without washing hands. Discussed with employee and employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato salad (49F - Cold Holding) in reach-in cooler below toaster. Employee stated they were cold earlier. Also, sliced American cheeses (59F-60F - Cold Holding) on top ledge of tic at make station. Discussed using Time as a Public Health Control if intent is to leave out and use it up during breakfast time. Provided paperwork for it.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked eggs (89F-90F - Hot Holding) on make station cutting board. Discussed with person in charge about using Time as a Public Health Control if they plan on leaving them out and scooping from them for orders throughout breakfast time. Person in charge placed near food warmer to heat eggs back up.
Show the remaining 12 findings ▾
Toxic substance/chemical improperly stored. Observed spray bottle containing toxic substance stored next to box of single use straws under front counter. Operator removed spray bottle of deodorizer to properly store.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed nozzle for water at soda dispensing machine soiled.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed operator unable to provide proof of CFM. Operator stated manager is out sick today and has it with her.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed person in charge unable to provide test strips for chlorine sanitizer used for triple sink and sanitizer solution.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed operator unable to provide proof of employee food safety training. Operator stated manager is out sick today and has it with her.
Ceiling/ceiling tiles/vents/ floors soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling near restrooms has mold like substance. Also, floors in restrooms soiled and carpet throughout establishment is worn/ stained.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal belongings next to bread on shelf below sandwich make station and on top of bag in box soda. Employee removed purse and cell phone to properly store.
Floors not maintained smooth and durable. Observed hole in floor in front of triple sink/ floor in disrepair. Also, floor in hall leading to women's restroom in disrepair.
Food stored on floor. Observed bag of sugar stored on floor in back hall area that leads to women's restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach-in cooler at sandwich make station soiled/ has an accumulation of food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at sandwich make station. Employee removed wet wiping cloth.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) on shelf at sandwich make station. Requested employee to remake solution.
Feb 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
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 paper from floor that customer threw then got deli paper for food, explained to her and she discarded deli paper and washed hands
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used bathroom and then grabbed jar with mayo, explained to her and she washed hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 108f sausage, employee rearranged it and placed lid on
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip turned black and then whitish, employee made new solution, 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
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. Employee here for two months that could not find training
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. Employee/cook here for two months could not find certification
Bowl or other container with no handle used to dispense food. Cup on sugar
Current Hotel and Restaurant license not displayed. Couldn't find it
Equipment in poor repair. Gasket torn in prep cooler
Floors not maintained smooth and durable. Hole on floor by triple sink
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame with blackish build up, reach in cooler by triple sink, blackish guard by triple sink, food build up by cook line area
Wet wiping cloth not stored in sanitizing solution between uses. On prep cooler
Nov 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Richard Hazouri took test on 3/2/20
Aug 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then changed gloves and grabbed bread to toast, explained to her and she washed hands, toasted egg to 155f after I explained
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pot and placed it as clean, explained to her, she set up chlorine and placed it in it
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 dipped pot in sanitizer only, explained to her and she placed it again for 10 seconds
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cut lettuce above fill line in prep reach in cooler, employee rearranged
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip almost black, explained to employee, diluted it to 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
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 yesterday early morning, dated by employee
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Richard Hazouri took test on 3/2/20
Bowl or other container with no handle used to dispense food. Cup in sugar bulk container
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter, employee moved it to bottom shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in cooler and shelf above this reach in cooler, also guard by burners, cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Prep cooler
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking eggs with margarine on one burner
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 10f in reach in cooler at 40f
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
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Some items not in procedure, she wrote them down
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 on food counter, employee discarded
No Heimlich maneuver/choking sign posted. Not posted, posted it by employee
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf on wall by triple sink
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Wall by burner
Wet wiping cloth not stored in sanitizing solution between uses. By prep reach in cooler,
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket, employee placed more, 100 ppm
Sep 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24, owner paid while inspecting
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chl, test strip almost black, employee diluted it, 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
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 Friday
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 one new employee
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For foods at cook line
Bowl or other container with no handle used to dispense food. On sugar, employee removed it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee discarded it
Equipment in poor repair. Gasket torn in prep cooler,
Hole in or other damage to wall. By door in ladies restroom
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, employee removed it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in prep cooler
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board, employee placed it in bucket
Feb 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs then got bowl and scooped grits, explained to her and she washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked onions and cheese sitting on ice, employee added water to do proper ice bath
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. Half and half, employees wrote time on
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine in bucket, very dark blue, almost black
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Employee washed hands in a sink other than an approved handwash sink. In triple sink after she cracked eggs, explained to her and she washed in hand sink
No paper towels or mechanical hand drying device provided at handwash sink. In ladies restroom, employee placed some
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 employees, he read it
Bowl or other container with no handle used to dispense food. On white powder, removed by employee
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter above food, one open drink at cook line, discarded and employee moved other to bottom shelf
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On white powder, removed by employee
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by reach in cooler, also gaskets in reach in cooler
Wet wiping cloth not stored in sanitizing solution between uses. On counter, employee placed it in sanitizer
Working containers of food removed from original container not identified by common name. White powder in bulk container, labeled sugar
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate6 Basic
Show 16 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then grabbed deli paper for sandwich and almost grabbed bread but I stopped her, explained to her and she washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked onions taken out of cooler 1 hr ago, employee wrote it in 4 hr procedure and wrote time on
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 99f sauce patties on warmer, employee reheated them to 165f
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm in bucket, very dark blue and turning a little white
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
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. Gave one
Food-contact surface soiled with food debris, mold-like substance or slime. By soda nozzles
No probe thermometer provided to measure temperature of food products.
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
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 employee here since May
Bowl or other container with no handle used to dispense food. On sugar, employee removed it
Current Hotel and Restaurant license not displayed. Old one
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 cook line area
No Heimlich maneuver/choking sign posted.
Wall soiled with accumulated grease, food debris, and/or dust. By fires extinguisher, cook line
Wet wiping cloth not stored in sanitizing solution between uses. By cook line
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.