SANDWICH INN
110 NE 16 AVE, Gainesville FL 32601 · 352.376-0924
Last inspected Aug 18, 2026 · 8 visits since September 2023
AUG 24
MAR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2024., operator paid during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019062353 | Sep 30, 2019 | Jan 14, 2020 | $200 |
Inspection history
8 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Observed : the license expired on 6-1-2026, business is open and serving the public. Owner paid and was verified in the inspection app.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the main kitchen flip top reach-in cooler:bulk ham 47°, cut tomatoes 49°, provolone slice cheese 47°, American cheese 47°, chicken Pattie 47°. Crushed ice bags were added. All temperatures were at 43° or below at the end of the inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed : the mop sink in the prep kitchen has a hose attached to the spout, no vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the soda nozzles have build up on the mixing disks.
Show the remaining 9 findings ▾
Handwash sink used for purposes other than handwashing. Observed : pans in the main kitchen hand wash sink. The pans were removed.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed 2 photo copies were shown.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed : vents soiled in the main kitchen.
Food stored on floor. Observed bulk oil on the floor.
Hole in or other damage to wall. Observed the wall by the hand wash sink in the main kitchen is soiled, and some tiles are cracked/broken.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top frame of the chest freezer is soiled.
Single-service articles not stored inverted or protected from contamination. Observed : white single serve to go trays are not inverted.
Working containers of food removed from original container not identified by common name. Observed : the bulk sugar container in the prep kitchen has no labeling..
Worn, torn and/or soiled floors. Observed : the floor behind the soda machine has an accumulation of debris.
Feb 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed : prep staff move to the 3 compartment sink, drop off dish, rinse hands, wipe on pants and move back to add gloves and work on food prep.
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. Observed : pork over onion rings in the food service building, not commercially packaged, in the white standup freezer.
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. Observed : lack of Employee Reporting form for the new employees working under 60 days, and emailed a blank copy.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed : only paper copies of certificates.
No handwashing sign provided at a hand sink used by food employees. Observed : in the prep kitchen, the wall mounted soap dispenser released no soap. The other pump style soap dispenser was found on the floor, empty.
Time/temperature control for safety food thawed in an improper manner. Observed : 3 boxes of bacon, frozen, on the counter in the prep kitchen. These were out while the pork was being portioned.
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food/clean equipment without washing hands. Employee placed raw beef on flat top with gloved hands then immediately started touching clean utensils no glove change or Handwash.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled pants up with gloved hands then continued cooking food with same gloves/no Handwash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (46F - Cold Holding) item sitting in flip top portion of cooler on cooks line, lid was closed, everything else was 41F or below.
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 and the time removed from temperature control cannot be determined. Missing time mark on raw shell eggs on cooks line, manager stated eggs do not last more than 1 hour.
Handwash sink used for purposes other than handwashing. Large bottle of dish soap and whisk in Handwash sink in main cooks kitchen, inspector moved items to wash hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The back of fryers.
Unclean building components, attachments or fixtures. Electrical outlet area on wall next to fryers under prep table.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin for ice machine in prep area.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Food stored on floor. Cooking oil stored on kitchen floor next to cook line fryers.
Missing drain plug at dumpster. Dumpster in corner of parking lot.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of cook line fryers greasy.
Oct 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked outside of main kitchen to the prep kitchen and started scooping ice no handwash before scooping ice.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2024., operator paid during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato (46F - Cold Holding); tuna (44F - Cold Holding) items in prep cooler next to/near foods that are cooling. All other temps in cooler were 41F or below.
Handwash sink used for purposes other than handwashing. Blender inside Handwash sink in main kitchen, manager moved items.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No certificates for any employees available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backsplash area of soda nozzles. Storage shelf soiled next to fryers. Silver Reach in freezer in prep kitchen right side door the bottom door jam is soiled.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wooden boards on wall around air conditioning unit in prep kitchen.
Wash/Rinse/Sanitizing solution not maintained clean. Sanitizing solution at Three compartment sink containing old food debris.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (59F - Cold Holding) item sitting on counter by cooks line, operator stated item is held on time, no time mark of time as a public health control application available. She did time mark it, item was not out of cooler more than 1 hour.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine.
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 employees no certified manager, certified manager arrived during inspection.
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. Cuban set ups in reach in cooler dated with original prep date, operator dated the pull thaw 2 days ago.
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. 4 employees working at time of inspection, 1 employees card expired in 2023.
Bowl or other container with no handle used to dispense food. Cup with a broken handle inside sugar bin.
Equipment in poor repair. Stand up Reach in freezer in kitchen the gaskets is torn. The cup inside sugar bin used to have a handle but it has broken off.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall area around fryers. Shelf on wall next to fryers. Air vent between window and fryers.
Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in the stand up reach in freezer door over fries in main kitchen.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Around air unit in prep kitchen wood has been installed and not sealed.
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate12 Basic
Show 14 findings ▾
Non-food grade paper/paper towel used as liner for food container. White napkins in food containers inside reach in cooler on cooks line, operator stated French fry bag is supposed to be on top of napkins and under food. Operator placed items correctly.
Evidence of feeding stray/wild animals - food/water bowls provided outside. Water bowl and cat food on ground outside of dry storage shed.
Dead roaches on premises. One dead under Three compartment sink in prep kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of stand up reach in freezer in main kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of stand up reach in freezer in main kitchen.
Equipment in poor repair. Stand up reach in freezer in main kitchen gasket is torn.
Exterior door has a gap at the threshold that opens to the outside. Observed sun shining through side of door when closed on the exterior of prep kitchen.
Floor soiled/has accumulation of debris. Under silver reach in freezer in prep kitchen.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries on bottom shelf of prep table by fryers.
Grease receptacle lid open, broken, or missing. Opened.
Hole in or other damage to wall. Near prep sink in main kitchen wall is missing tile.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces installed behind air conditioning unit in prep kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The sides of fryers. The electrical plug and piping on wall next to fryers. Stand up reach in freezer gasket. Side of shelf with weighing label in prep kitchen soiled. Hood track soiled.
Working containers of food removed from original container not identified by common name. In 5 gallon container with green lid near tea making station, operator labeled as sugar.
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.