SANDWICH HOUSE
5141 BEACH BLVD, Jacksonville FL 32207 · 904.398.1426
Last inspected Aug 6, 2026 · 10 visits since August 2023
AUG 24
JAN 25
AUG 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 34 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in dining area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021001725 | Jan 11, 2021 | Mar 26, 2021 | $200 |
| 5--2020001921 | Dec 9, 2019 | Feb 12, 2020 | $160 |
Inspection history
10 visits, newest first
Aug 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 →
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6-1-26.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork stored over ready to eat foods in reach in freezer in prep storage area-not all foods commercially packaged. Also, observed raw chicken patties and chicken tenders stored over ready to eat pitas in reach in freezer next to large ice machine.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed ambient temperature of raw shelled eggs (48F - Cold Holding) in reach-in cooler in dining area. Operator stated cooler was at 42F when he arrived this morning. Operator called to have serviced. Cooler dropped temp prior to tech arriving.
Toxic substance/chemical improperly stored. Observed two spray cans containing toxic substance stored above ready to eat oils at prep table. Employee removed spray cans of cleaners.
Show the remaining 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer at back counter soiled.
Bowl or other container with no handle used to dispense food. Observed bowl without a handle used to dispense sugar in prep area. Operator removed bowl.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles at front service line, cook line not smooth, non absorbent and easily cleanable. Also, unsealed concrete floor throughout prep area and cook line.
Equipment in poor repair. Observed gasket torn on reach-in cooler outside of prep area. Also, handle of reach-in cooler outside of prep area in disrepair. Handle taped.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between cutting board and reach-in cooler. Employee removed knife.
Reuse of single-service or single-use articles. Observed single use bread bags reused to store chicken in reach in freezer next to large ice machine
Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping clothes stored on cutting board.
Working containers of food removed from original container not identified by common name. Observed multiple containers with white substance, removed from original packaging not labeled. Employee labeled salt.
Feb 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in ziplock bag on shelf above hamburgers,upright freezer, manager rearranged
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl, test strip turned black and then white, manager 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
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ George Bateh too, test on 8-1-20, he helps with food as needed
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. Cooked potatoes a couple, employee dated it
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Gravy and corn beef hash taken out of freezer yesterday
Bowl or other container with no handle used to dispense food. On cracked wheat in shed
Cove molding at floor/wall juncture broken/missing. Pulling off, storage room
Current Hotel and Restaurant license not displayed. Couldn't find it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, prep cooler, employee rearranged
Employee with no hair restraint while engaging in food preparation. Manager cutting pitas, no hair restraint
Equipment in poor repair. Gasket torn in reach in cooler prep area by triple sink
Food stored on floor. Oil jug in shelf, placed on crate by manager
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty by prep table, interior and exterior of sanitizer buckets has food build up
Reach-in cooler shelves with rust that has pitted the surface. On reach in cooler by triple sink
Single-service articles improperly stored. Box with to go containers on floor, manager placed them on shelf
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By door frame in ice machine room,
Working containers of food removed from original container not identified by common name. Crumbs, manage or stated it's cracked wheat, in shed
Aug 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority3 Intermediate11 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handle chlorine Employee grabbed chlorine while setting up triple sink then changed gloves and grabbed pitta, explained to her and she washed hands, discarded pitta
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting pitta for sandwich, explained to her and she got gloves
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25. "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. 50f cooked hamburgers above fill line, employee placed them in reach in cooler
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ George B ok test on 8/1/20, he is the manager and bags food
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzel
Original container of toxic substance or chemical does not bear the manufacturer's label. Blue substance by triple sink employee stated it's soap
Bowl or other container with no handle used to dispense food. On salt
Dead roaches on premises. One dead under soda syrup rack
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above sauces, front counter
Food stored on floor. Box with onions and oil jug in shed
No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by prep table, gasket in prep reach in cooler,
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler, storage area
Reuse of single-service or single-use articles. Box for uncooked breaded chicken tenders used for cold cuts and sausages in plastic wrap, explained to operator, white freezer
Single-service articles improperly stored. Cups in bag on floor, front counter area, spoons and forks not covered in back storage
Wet wiping cloth not stored in sanitizing solution between uses. By slicer
Working containers of food removed from original container not identified by common name. White powder under table, storage area, employee stated it's sugar
Jan 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee grabbed raw French toast to place on grill then she grabbed American cheese for grits, explained to her and she washed hands and discarded cheese
Jan 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 7 high priority.
7 High priority6 Intermediate7 Basic
Show 20 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee grabbed raw French toast to place on grill then she grabbed American cheese for grits, explained to her and she washed hands and discarded cheese
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dishes then removed sanitized dishes without washing hands, explained to her and she washed hands
Employee rubbed hands together for less than 10-15 seconds while washing hands. 5 second hand was in between dirty dishes and clean dishes, explained to her and she washed again
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pan and placed in drying rack, explained to her and she placed it in sanitizer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above veggies, manager rearranged, upright cooler by restroom
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cut tomatoes, on counter by cook line, from cooler, explained time as public health control, employee wrote them on 4 hrs list
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip almost black, explained to employee
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. Washed hands in triple sink after touching her personal sandwich, then got gloves to grabbed wrapped customer sandwich, explained to her and she washed hands
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 daughter
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. Daughter helping with food since last inspection
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked potatoes taken out of freezer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut cabbage yesterday early morning
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By upright freezer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purses on shelf above coffee bag, front counter
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. Bake goods at front counter for customers to grab
No conspicuously located ambient air temperature thermometer in holding unit. In one Oreo cooler, employee placed one
No handwashing sign provided at a hand sink used by food employees. Placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at prep area
Single-service articles improperly stored. Cups in bag on floor, front counter, plastic utensils not covered in storage area, employee covered them, plates not inverted in shed,
Aug 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr here for 6 months
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 people touching food
Aug 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 6 high priority.
6 High priority5 Intermediate13 Basic
Show 24 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 something from floor and then grabbed raw sausage, explained to him and he washed hands, discarded raw sausage
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed dishes and didn't sanitize them, explained to her
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ham, cheese,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f ham, turkey, cheeses, in reach in cooler at 45f, overnight, stop sale
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 Saturday
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr here for 6 months
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 people touching food
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 and cook for 4 months, one person read it
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 cook here for 4 months
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 prep area, employee discarded 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 oil jug and to go containers in box, employee moved it
Employee with no hair restraint while engaging in food preparation. Working with open foods
Food stored on floor. Oil jug, employee placed it on shelf
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. Cakes for customers to grab and go, front counter
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink, emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep cooler, employee cleaned it, fan at front counter
Reach-in cooler interior/shelves have accumulation of soil residues. In reach in cooler under slicer
Single-service articles not stored inverted or protected from contamination. Plates not inverted in shed
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above hot dogs, rearranged upright cooler
Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
Jan 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority5 Intermediate9 Basic
Show 21 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg and then grabbed cooked sausage, explained to her and she washed hands, placed sausage on grill again and reached 155f
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed food tray and then grabbed a container with food, explained to her and she washed hands, told her to remove gloves because she wash washing with gloves on
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 only dipped food tray in sanitizer, explained to her
Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg in salmon mix on shelf above hot dogs in upright cooler, storage area, mgr rearranged it
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw egg in salmon mix on shelf above raw bacon, upright cooler, mgr rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn beef hash 80f on table, mgr added it to 4 hr chart
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, texts strip turned dark blue and then white
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr here for a year, son
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Owner/mgr had to leave for an appointment, 4 employees touching food
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Has blank copy, chart with times on
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Battery is dead
Abrasives and detergents not removed during the rinse process. Employee washed and dipped food tray into sanitizer only, explained proper procedure
Cloth used as a food-contact surface. Under cut lettuce, prep cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On 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 coffee bags, front counter
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. They have wash and sanitize and an empty compartment, explained proper procedure
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. Cakes, cookies, etc at front counter that customers grab
No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fun in kitchen
Wet wiping cloth not stored in sanitizing solution between uses. On prep table
Oct 25, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f non uht creamer and banana pudding, at front counter, they received the wrong one, employee wrote time, explained time as public health control
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside
Aug 22, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 8 high priority.
8 High priority5 Intermediate9 Basic
Show 22 findings ▾
Container of medicine improperly stored. Pain killer above grill, employee rearranged
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed bowl with raw eggs on edge that touched glove and then touched pitta for sandwich, explained to her and she discarded pita and washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee pushed fries with hand into scoop, explained to him and he got gloves
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in dining area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f non uht creamer and banana pudding, at front counter, they received the wrong one, employee wrote time, explained time as public health control
Toxic substance/chemical improperly stored. Soap on shelf above packet food in back storage, employee moved them
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, very dark blue and then test strip getting white, cook line
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 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. Some here that don't have certifications
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. He has blank form
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cold cuts taken yesterday from freezer
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 3 and they expired in July 31st
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter and above grill employee removed it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee with no hair restraint while engaging in food preparation. Making a bowl
Food stored on floor. Plastic bottled drinks at front counter, employee rearranged
Ice scoop handle in contact with ice. Employee removed it
No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line,
Single-service articles not stored inverted or protected from contamination. Open boxes of silverware in back storage, employee covered them with plastic wrap, to go plates in bag on floor, back storage
Wash/Rinse/Sanitizing solution not maintained clean. Sanitizer in triple sink is very foggy
Wet wiping cloth not stored in sanitizing solution between uses. On prep counter, employee discarded it
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.