SUB CULTURED
10 DONNER RD, Atlantic Beach FL 32233 · 904.746.3324
Last inspected Jun 5, 2026 · 10 visits since January 2024
OCT 24
MAR 25
SEP 25
MAR 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 establishment without written procedures on vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 5, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 1, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging in food preparation wearing gloves touch face and proceeded to engage in cooking. Inspector spoke to employee regarding hand washing. Employee removed gloves washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler next to grill Pastrami (54F - Cold Holding); Blue cheese crumbles (54F-56F - Cold Holding); Pico (56F - Cold Holding); Mozzarella cheese (56F - Cold Holding). Cooler has an ambient temperature of 47F. Thermometer reading reads 37F. All TCS foods will be placed in prep fridge.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under heat lamp Cooked sausage (115F - Hot Holding); Cooked grilled chicken (120F - Hot Holding). Employee removed to reheat on stove.
Toxic substance/chemical improperly stored. Observed spray bottle containing sanitizer stored next to heat lamp. Employee removed and stored properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed House made dressing prepared on site made without date marked. Operator stated was made on Friday. Operator placed date on dressing.
Bowl or other container with no handle used to dispense food. Observed soufflé cups without handles in sauces located in reach in coolers on cook line. Employee removed soufflé cups.
Floor soiled/has accumulation of debris. Observed floors in walk in cooler soiled under racks with food debris. Observed floors on cook line soiled under equipment with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled with grease. Observed walk in cooler door gasket soiled with mold like substance.
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under heat lamp on cook line Cooked chicken (123F-127F - Hot Holding). Chicken was cooked 30 minutes prior to. Manager stated they will hold chicken on TIME As A Public Health Control and complete during inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb located outside of kitchen without back flow device.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer without a label in kitchen. Employee placed label on sanitizer bottle.
Bowl or other container with no handle used to dispense food. Observed soufflé cup without handle in reach in cooler used to portion cheese. Employee removed and stored properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Employee removed and stored properly.
Floor soiled/has accumulation of debris. Observed floors in walk in cooler soiled under racks with food debris.
No handwashing sign provided at a hand sink used by food employees. Observed employee handwashing sign missing at employee handwashing station across from walk in cooler. Inspector provided handwashing signs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled with grease. Observed walk in cooler door gasket soiled with mold like substance.
Single-service articles improperly stored. Observed single service deli wraps stored on floor in prep room. Manager removed and stored properly.
Sep 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler next to grill Curd cheese (51F - Cold Holding); Cut tomatoes (51F - Cold Holding); Mozzarella cheese (54F - Cold Holding); Blue cheese crumbles (54F - Cold Holding); Pico (49F - Cold Holding). See stop sale Manager stated all items on top were left from prior day. Cooler has an ambient temperature of 49F. Observed in reach in cooler next to entrance of kitchen Roast beef (56F - Cold Holding); Cut lettuce (53F - Cold Holding); Cut tomatoes (53F - Cold Holding); Pastrami (55F - Cold Holding). See stop sale. Manager stated all items on top were left from prior day. Cooler has an ambient temperature of 55F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler next to grill Curd cheese (51F - Cold Holding); Cut tomatoes (51F - Cold Holding); Mozzarella cheese (54F - Cold Holding); Blue cheese crumbles (54F - Cold Holding); Pico (49F - Cold Holding). See stop sale Manager stated all items on top were left from prior day. Cooler has an ambient temperature of 49F. Observed in reach in cooler next to entrance of kitchen Roast beef (56F - Cold Holding); Cut lettuce (53F - Cold Holding); Cut tomatoes (53F - Cold Holding); Pastrami (55F - Cold Holding). See stop sale. Manager stated all items on top were left from prior day. Cooler has an ambient temperature of 55F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb at hot water tank without back flow device.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles on cook line dusty.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on table next to steam table. Employee removed and stored properly.
Exterior door has a gap at the threshold that opens to the outside. Observed exterior door with light shining from outside at bottom of door to prep room. Observed exterior door with light shining from outside at bottom of door of kitchen cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled. Observed walk in cooler door gasket soiled. Observed reach in cooler door gaskets soiled.
Mar 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler Roast beef (52F - Cold Holding), ambient temperature of cooler 45F. Door of cooler does not close properly. Employee stated roast beef was left in cooler from previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at the entrance of cook line Cut lettuce (51F - Cold Holding); Cut tomatoes (52F - Cold Holding); Pico (52F - Cold Holding); Turkey (52F - Cold Holding); Roast beef (52F - Cold Holding). Cooler has an ambient temperature of 45F. Door at end of cooler does not close properly
Toxic substance/chemical improperly stored. Observed spray bottle containing sanitizer stored next to meat slicer. Employee removed and stored properly.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling/walls throughout kitchen soiled and dusty.
Cook line interior/shelves have accumulation of soil residues. Observed shelves on cook line dusty.
Equipment in poor repair. Observed reach in cooler door not closing properly on cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed exterior door with light shining from outside at bottom of door to prep room. Observed exterior door with light shining from outside at bottom of door of kitchen cook line.
Floor soiled/has accumulation of debris. Observed floors on cook line soiled.
Food stored on floor. Observed large pan of meat stored on floor of walk in cooler. Observed large cooler storing fries stored on floor located on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled. Observed walk in cooler door gasket soiled. Observed reach in cooler door gaskets soiled.
Oct 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top reach in cooler Shredded cheese (48F - Cold Holding); Cut onions and tomatoes (48F - Cold Holding). Employee stated just stocked the flip top and had items out prior to placing in cooler. Cooler has an ambient temperature of 42F.
Toxic substance/chemical improperly stored. Observed spray bottle of sanitizer stored on top of white chest freezer. Manager removed and stored properly
Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer without label on it. Manager placed label on spray bottle.
Equipment in poor repair. Observed reach in cooler door gasket torn on cook line.
Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area deeply soiled. Observed walk in cooler door gasket soiled.
May 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Observed sanitizer spray bottle on top of white chest freezer next bread. Employee removed and stored properly.
Equipment in poor repair. Observed the reach in cooler on cook line with torn gasket.
Floor soiled/has accumulation of debris. Observed walk in cooler floor behind racks soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill soiled in kitchen.
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed chicken marinade dated 12-20-2023. Observed mayo aioli sauce dated 12-26-2023.
Toxic substance/chemical improperly stored. Observed sanitizer spray bottle stored next to ready to eat condiments.
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 establishment without written procedures on vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
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 No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Employee removed and stored properly.
Floor soiled/has accumulation of debris. Observed floor of walk in cooler soiled under shelving racks.
Food not stored at least 6 inches off of the floor. Observed large cooler stored on floor of cook line. Observed bucket of pickles stored on floor of walk-in cooler. Employee removed and stored pickles properly.
Hole in or other damage to wall. Observed damage to wall on cook line near reach in coolers.
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.