DESERT RIDER SANDWICH SHOP

Name: DESERT RIDER SANDWICH SHOP
Address: 217 HOGAN ST, JACKSONVILLE, FL, 322024201, US
Rating: 79.6

217 HOGAN ST, JACKSONVILLE, FL 322024201

License #2607565

🥪 Deli/Sandwich ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DESERT RIDER SANDWICH SHOP in JACKSONVILLE currently holds an InspectFL Health Score of 79.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 6, 2026. Across those visits, inspectors documented 30 total violations — 11 critical, 7 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 17, 2025

The latest inspection on February 6, 2026 shows 14 observation rows: 4 critical, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 108f sausage, employee rearranged it and placed lid on
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip turned black and then whitish, employee made new solution, 100 ppm
[50-09-4] Current Hotel and Restaurant license not displayed. Couldnt find it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame with blackish build up, reach in cooler by triple sink, blackish guard by triple sink, food build up by cook line area
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep cooler
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked paper from floor that customer threw then got deli paper for food, explained to her and she discarded deli paper and washed hands
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[53B-13-5] 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. Employee/cook here for two months could not find certification
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used bathroom and then grabbed jar with mayo, explained to her and she washed hands
[11-26-1] 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. Employee here for two months that could not find training
[36-11-4] Floors not maintained smooth and durable. Hole on floor by triple sink
[14-01-5] Bowl or other container with no handle used to dispense food. Cup on sugar

Disposition: Administrative complaint recommended
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday early morning, dated by employee
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cut lettuce above fill line in prep reach in cooler, employee rearranged
[14-01-5] Bowl or other container with no handle used to dispense food. Cup in sugar bulk container
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Richard Hazouri took test on 3/2/20
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in cooler and shelf above this reach in cooler, also guard by burners, cook line
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pot and placed it as clean, explained to her, she set up chlorine and placed it in it
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then changed gloves and grabbed bread to toast, explained to her and she washed hands, toasted egg to 155f after I explained
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip almost black, explained to employee, diluted it to 100 ppm
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter, employee moved it to bottom shelf
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking eggs with margarine on one burner
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Prep cooler
[22-46-4] 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 dipped pot in sanitizer only, explained to her and she placed it again for 10 seconds

Community reaction

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Community pulse