RUSS DOE SANDWICH SHOP
1745 E CHURCH ST, Jacksonville FL 32202 · 904-353-9065
Last inspected Feb 6, 2026 · 6 visits since December 2023
JAN 24
AUG 24
JAN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Shredded cheese
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Nonfood-grade containers used for food storage - direct contact with food. Beef in container that has a blanket on label, upright cooler in storage area, back area, employee changed container
Shell eggs in use or stored with cracks or broken shells. A couple of cracked eggs, employee discarded them
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. Raw bacon, employee added time on chart
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f hot dogs in warmer, manager reheated them to 165f
Show the remaining 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Old build up on can opener, placed by triple sink to be washed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Neck fan on shelf above prep area, little prep room
Food stored on floor. Sac of onions from yesterday's delivery, employee placed them on 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 sugar, manager removed it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of pots with grease build up, shelf above toaster oven with dust and grease
Single-service articles not stored inverted or protected from contamination. Spoon in open container, front storage area, manager closed box
Wet wiping cloth not stored in sanitizing solution between uses. Hanging on buckets, manager pushed them in
Wood non food-contact surface not properly sealed. Shelf above toaster oven is peeling off
Aug 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinse bowl for raw eggs, explained to her
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Chili dated on 8/5, employee discarded 1/4 cup
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 132f Philip meat, employee turned crock pot higher
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip almost black, 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
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 operator
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above prep area, employee rearranged
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking pots and door by cook line
Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee made new solution
Single-service articles not stored inverted or protected from contamination. To go trays on top shelf, storage room, operator inverted them
Working containers of food removed from original container not identified by common name. White powder in container, top shelf, labeled sugar
Jan 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook grabbed raw bacon, removed gloves and scooped cooked phili meat from crock pot, explained to him and he washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed only, plate for slicer, explained to her
Shell eggs in use or stored with cracks or broken shells. Employee removed them
Handwash sink not accessible for employee use at all times. Hand sink at cook line with bacon boxes, employee moved them
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above canned food, prep room,employee rearranged
Employee with no hair restraint while engaging in food preparation. Cook cooking, put one on
Equipment in poor repair. Gasket torn in upright cooler, storage area,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in storage area
Time/temperature control for safety food thawed in an improper manner. Hot dogs and soups in standing water, 32f
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers on shelf above cooked chicken, upright cooler in storage area
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
Aug 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed tray only and placed as clean, explained to him
Handwash sink not accessible for employee use at all times. With box, employee moved box, hand sink by cook line
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. Has blank copy, times on board
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, employee moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above prep area, employee moved it
Employee with no hair restraint while engaging in food preparation. Cook cooking, got one
Equipment in poor repair. Gasket torn in upright cooler, storage area
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, bulk
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. Brownies that customer grabb
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in box freezer
Time/temperature control for safety food thawed in an improper manner. Employee turned water on, 41f ham, steak
Unwashed fruits/vegetables stored with ready-to-eat food. Cutting onions, explained to her
Jan 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate11 Basic
Show 19 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Mgr grabbed raw hamburger then grabbed container with salt, explaining to him and he washed hands
Food with mold-like growth. See stop sale. Shredded cheese
Shell eggs in use or stored with cracks or broken shells. Employee removed them
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Cooked peppers and onions at 6am, discarded 1/4 cup, it's it 10:20
Toxic substance/chemical improperly stored. Hand sanitizer on shelf above plates in cabinet, mgr moved it
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. Could not find it, emailed one
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. Could not find it, times on tcs foods, emailed one
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table, employee moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse above cans, pre room, employee moved it
Employee with no hair restraint while engaging in food preparation. Cook cooking
Food storage container/container lid cracked or broken. Lid for corn beef hash, upright cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for chili scoop, employee discarded it
No Heimlich maneuver/choking sign posted. Emailed one
No conspicuously located ambient air temperature thermometer in holding unit. In white cooler, storage area
Reuse of single-service or single-use articles. Egg box used for bagged cooked meats, employee discarded box
Wall soiled with accumulated grease, food debris, and/or dust. By microwave
Wet wiping cloth not stored in sanitizing solution between uses. In prep room, discarded
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket, prep area, mgr made new solution, 100 ppm
Dec 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority5 Intermediate8 Basic
Show 19 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburger then she grabbed container with corn beef has, explained to her and she washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pulled eggs on shelf above cold cuts in upright cooler, storage area, mgr rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f sour cream in triples container, prep unit, employee placed them in reach in cooler
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. For eggs, employee placed time on
Toxic substance/chemical improperly stored. Windex on shelf above bottle drinks, storage area, mgr moved it
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip turned very dark blue and then white, mgr 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 on Tuesday, in back storage cooler
Handwash sink not accessible for employee use at all times. Box on hand sink by cook line, employee moved it
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee placed one
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 here
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms don't close all the way
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee placed it on bottom shelf, and one open drink
Employee with no hair restraint while engaging in food preparation. Working with open foods
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. Salads and cheese cakes, employee put labeled
No Heimlich maneuver/choking sign posted.
Single-service articles not stored inverted or protected from contamination. Plastic utensils, mgr closed bag, storage area,
Water leaking from pipe and/or faucet/handle. Faucet in triple sink
Wet wiping cloth not stored in sanitizing solution between uses. In prep area
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.