SANDWICH HOUSE
5141 BEACH BLVD · JACKSONVILLE · Duval County · FL 322075021
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-27-4High Priority – 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4High Priority – 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 **Corrected On-Site**
22-46-4High Priority – 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
08A-05-6High Priority – 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 **Corrected On-Site**
08A-20-5High Priority – 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 **Corrected On-Site**
03A-02-5High Priority – 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, texts strip turned dark blue and then white **Repeat Violation** **Admin Complaint**
Intermediate 5
53A-04-6Intermediate – 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
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
53A-05-6Intermediate – 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
03F-10-5Intermediate – 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 **Repeat Violation**
05-06-4Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Battery is dead
Basic 9
16-10-4Basic – Abrasives and detergents not removed during the rinse process. Employee washed and dipped food tray into sanitizer only, explained proper procedure
21-05-5Basic – Cloth used as a food-contact surface. Under cut lettuce, prep cooler
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it **Corrected On-Site** **Repeat Violation**
40-06-5Basic – 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
16-13-5Basic – 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
02D-03-4Basic – 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
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fun in kitchen
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Repeat Violation**
Inspector observations synchronized from DBPR on October 13, 2026 3:19 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.