JUNIOR'S FAMOUS SANDWICHES
9347 N MAIN ST, Jacksonville FL 32218 · (904)751-2813
Last inspected Feb 20, 2026 · 8 visits since October 2023
APR 24
OCT 24
APR 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. No written plan available. Inspector emailed Form 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2017033824 | Jul 11, 2017 | Aug 21, 2017 | $160 |
Inspection history
8 visits, newest first
Feb 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In back kitchen reach-in cooler, potato salad and macaroni salad made in house, dated 2/9, 12 days prior. At front counter area in grab and go reach-in cooler, potato salad and macaroni salad made in house, prepared 2/9 12 days prior. Operator discarded all items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make line reach-in cooler, tuna salad (47F - Cold Holding); steak (48F - Cold Holding). Items in top section of flip top reach-in cooler with lid open. Operator stated items in cooler for 2 hours. At hot dog station, slaw (51F - Cold Holding). Operator stated item placed out 2 hours prior. All items moved to reach-in freezer to rapidly cool. Tuna salad and steak 39f, slaw 40f after 25 minutes.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease and dust build up.
Wet wiping cloth not stored in sanitizing solution between uses. At sandwich make cooler, wet towel on counter.
Oct 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of right side flip top reach-in cooler, cooked beef (51F - Cold Holding); ham (54F - Cold Holding). Manager stated items placed in cooler 1 hour prior. Manager moved to stand up reach-in cooler to chill.
Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen, floor between wall and stove has grease build up.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In kitchen, cup in bulk sugar has handle touching product. Manager moved cup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, hood filters have dust build up.
Apr 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of flip top reach-in cooler, ham (47F - Cold Holding); tuna salad (45F - Cold Holding); sliced cheese (48F - Cold Holding); turkey (47F - Cold Holding). Multiple pans recently removed allowing cold air to escape. Operator replaced pans.
Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen, floor at stove has grease buold up.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. At front counter area, craftsman flashlight stored on bottle water. Operator moved flashlight.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of flip top reach-in coolers at front counter, tuna salad (45F - Cold Holding); cooked beef (47F - Cold Holding); slaw (47F - Cold Holding). Lids open, manager closed lids, moved slaw to bottom section. Retemp items after 30 minutes, slaw 35f, other items still above 43f, moved to bottom of reach-in cooler.
Handwash sink not accessible for employee use at all times. At front counter area, trash can in front of handwash sink. Manager moved can.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager certificate expired 3/18/2024, Abraham Kassees. Manager stated he has new certificate but has not brought in yet.
Food-contact surface soiled with food debris, mold-like substance or slime. This n back prep area, brown cutting board has black stains.
Reach-in cooler shelves with rust that has pitted the surface. In brown 2 door reach-in cooler by front register, shelves have rusting.
Oct 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In brown door reach in cooler by front register chili prepared 10/3 and sausage gravy prepared 10/4. Items discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter on sandwich make line, coleslaw 64F, and beef, turkey, cooked eggs 50F. All items placed into service approximately 15 minutes prior. All items moved to reach in cooler to cool.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On outside faucet on south side of building where no hose is attached.
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. No written plan available. Inspector emailed Form 5030-104.
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. No proof for only employee.
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 employee working on sandwich line. Inspector emailed Food Employee Reporting Agreement.
Cutting board has cut marks and is no longer cleanable. In back prep area, beige cutting board is cracked.
Employee with no hair restraint while engaging in food preparation. Both employees working on sandwich line.
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. At front counter for customer self service, brownies and cookies have no label. Manager turned rack to only allow employees to serve.
Single-service articles not stored inverted or protected from contamination. Multiple to go foam containers on top of microwave across from front counter. Items inverted.
Wet wiping cloth not stored in sanitizing solution between uses. White wet wiping cloth on cutting board at front counter. Cloth removed.
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.