SDNF SANDWICH SHOP LLC
6500 W NEWBERRY RD, Gainesville FL 32605 · 352.333.5639
Last inspected Mar 9, 2026 · 6 visits since November 2023
MAR 24
SEP 24
FEB 25
SEP 25
MAR 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
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.
★ 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--2021000110 | Dec 14, 2020 | Feb 9, 2021 | $200 |
Inspection history
6 visits, newest first
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Toxic substance/chemical improperly stored. Bleach spray on shelf next to sauce over canned food, manager moved spray.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by hot holding unit stained.
Employee personal food not properly identified and segregated from food to be served to the public. Container of employee food on top of salad dressing container in reach in cooler, manager moved employee food to the bottom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse over bagged chips in rolling container, manager moved purse.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The top part of hot holding unit soiled with grease.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Bottle refill of soap/sanitizer above single service gloves on cart by Handwash sink, employee moved chemical to the bottom.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table with black marks.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage links in walk in cooler prepped 2 days ago per operator.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above single service gloves on cart by Handwash sink, employee drink was moved to the bottom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top portion of hot holding warmer. Interior reach in freezer on cooks line.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pico dated 1/20, operator stated item was prepped yesterday.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta 2/6 and lamb 2/7.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dish machine shared by hospital operator unaware if there is a measuring device available.
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. 2 new employees.
Equipment in poor repair. Cutting board on cooks line with deep cut marks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer on cooks line. Fan guard area in shared walk in cooler.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Handwash sink is motion controlled, inspector stood at Handwash sink for a time waiting for water to get warm, water did not get hot. Employees stated you have to run the water for a while before the hot water dispenses. Handwashing was occurring during inspection with cold water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli meat (46,47F - Cold Holding) Items in ice well at end of cooks line, employee stated they do not use time control even though they have charts (wrong time mark) and the time application. cooked onions (48F - Cold Holding) item in double door reach in cooler made yesterday, employee stated they prep a lot between breakfast and lunch the cooler doors are opened constantly, other items in cooler were 41F or below or in the cooling process.
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. Inspector printed a copy and placed it in folder.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained.
Handwash sink used for purposes other than handwashing. Handwash sink on cooks line full of ice, employee scooped out ice.
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/ 4 employees present at beginning of inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 2 ceiling tiles above steam tables at prep area. Both water dispensing heads (fire extinguishers) on ceiling on cooks line both are soiled with dust build up.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of bread on shelf at entrance to cooks line. Employee moved bag away from food.
Equipment in poor repair. Cutting boards on cooks line with deep cut marks. Food racks in double door reach in cooler rust is starting to pit the surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket and door jam soiled located on bottom portion of cooler across from flat top. Storage drawers under cash register the door jam is soiled.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate1 Basic
Show 8 findings ▾
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. Observed: slice cheese lacking a time mark. A time mark was added by Mike.
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. Observed lack of a plan for clean up. One was emailed. (Staff believes environmental sciences handles events.)
Handwash sink used for purposes other than handwashing. Observed: Ice in the front line hand wash sink. This was melted.
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/ Observed: 4 staff involved with food, no cfm on site.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed lack of a device for verifying the surface temperature of the rinse water.
No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the front line hand wash sink. Staff went to get paper towels.
Records/documents for required employee training do not contain all of the required information. Observed dates of birth missing for all staff. The staff working today added their dates.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: canned/opened employee beverage on the prep table by the front line. This was discarded.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on shelf above grill and one drink on shelf over clean utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on clean dish rack.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked on clean dish rack.
Equipment in poor repair. Cutting board with deep cut marks on cold bar.
Food stored on floor. Oil on floor in cold bar area. Operator placed off of floor.
Old labels stuck to food containers after cleaning. Old label residue on plastic containers.
Single-service articles improperly stored. Small white Togo boxes on floor under counter near cold bar.
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.