SHEIK
2953 PHILIPS HWY, Jacksonville FL 32207 · 9043967040
Last inspected Oct 31, 2025 · 6 visits since August 2023
JAN 24
AUG 24
JAN 25
AUG 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Oct 31, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority2 Intermediate11 Basic
What the inspector wrote — 15 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cold cuts with plastic crate on bottom of pan and cooked beef above fill line in prep cooler, cook line, employee rearranged
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine in bucket for prep counters, test strips almost black, employee diluted it to 200ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer with food build up, used yesterday
Show the remaining 11 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in a couple at front counter
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on slicer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Gun on slicer
Employee with no beard guard/restraint while engaging in food preparation. Employee portioning cheese without beard guard, he got one
Employee with no hair restraint while engaging in food preparation. Owner cooking without hair restraint
Food stored on floor. Box with desert on floor in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110f water for spoon used for grits, employee turned burner on, got to 165f
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two fans dusty, at front counter and cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves with black build up in prep cooler by cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloths stored in detergent and sanitizer mixed together. For prep counters
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cold cuts, this side of prep cooler is 43f, iced down by manager, got to 41f
Toxic substance/chemical improperly stored. Cleaners on shelf above drinks for customers, front counter shelf, employee rearranged
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200ppm chl in bucket for kitchen tables, 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
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
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 here, she read and signed it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef on Friday, opened ham on Saturday top, employee dated marked them
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above drinks for customers, front counter shelf, employee rearranged, gun on slicer, employee moved it,
Employee with no beard guard/restraint while engaging in food preparation. Cracking eggs,
Food storage container/container lid cracked or broken. Lid is cracked for cold cuts,
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 122f water for grits spoon
Reuse of single-service or single-use articles. Washed tomatoes and placed them in same box that they came in dirty, explained to operator
Wet wiping cloths stored in detergent and sanitizer mixed together. Employee made new solution
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate11 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef on Saturday, date marked by owner
Ceiling/ceiling tile shows damage or is in disrepair. Front counter
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer food in walk in cooler, owner rearranged
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf above bottle waters for customer, shelf by front counter, owner rearranged
Food storage container/container lid cracked or broken. Cracked lid for sausage, discarded by owner
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 130f water for spoon used for grits, employee turned burner on, got to 165f
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in walk in cooler
Plumbing line from a removed fixture not capped off. Pipe by front counter
Single-service articles improperly stored. To go containers in box on floor, stairs and upstairs storage
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above cooked sausage, owner rearranged
Wall soiled with accumulated grease, food debris, and/or dust. Also ceiling in walk in cooler with dust buildup up
Working containers of food removed from original container not identified by common name. White powder, storage, labeled flour
Aug 7, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24, owner paid on phone
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cooked chicken in prep unit above fill line, employee rearranged, 47-53f cut lettuce, prep cooler, employee iced it down
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets
Handwash sink used for purposes other than handwashing. Ice dumping in hand sink by prep sink
Dead roaches on premises. 2 dead roaches on stairs for dry storage, employee discarded them
Employee with no hair restraint while engaging in food preparation. Owner handling grits in pot
Food stored on floor. Raw beef in bag in freezer, employee placed it on shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 94f water for spoon used for grits, owner turned burner on
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in front counter
Single-service articles improperly stored. To go containers in box and bag on stairs for storage area, employee placed them on shelf
Jan 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 45f chili in double pan, prep cooler, employee rearranged
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
Ceiling/ceiling tile shows damage or is in disrepair. Water damage by ice machine and in dining area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for spoon used for grits, stove, employee turned burner on
Reuse of single-service or single-use articles. Cardboard box for storing clean lid, employee removed it
Aug 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee grabbed bowl with raw eggs on edge and then grabbed bread, explained to her, she discarded bread and was hands. Lady cracking eggs grabbed plate to scoop grits, explaining to her and she washed hands,
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in kitchen
Operating with an expired Division of Hotels and Restaurants license. On 6/1/23, same owner
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200ppm, test strip very dark and then turning 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. Bucket had too much
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
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. Gave one
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. Wife cooking for 2 or so months, books just arrived and she'll be doing it soon
Spray bottle containing toxic substance not labeled. By triple sink, bleach solution by employee
Ceiling/ceiling tile shows damage or is in disrepair. Water damage front counter
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Clean linens stored on floor. On steps for upstairs storage
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On slicer, employee removed it
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter, covered with another big sign, employed moved big sign
Outer openings not protected with self-closing doors. Rear door
Single-service articles improperly stored. Gloves in box, on floor in office, to go containers in box on floor on steps and upstairs storage, to go containers not inverted in storage area by invoice machine, mgr inverted them,
Wet wiping cloth not stored in sanitizing solution between uses. Cook line, employee discarded it
Wet wiping cloths stored in detergent and sanitizer mixed together. Mgr made new solution without soap
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.