SANDWICH HOUSE

Name: SANDWICH HOUSE
Address: 5141 BEACH BLVD, JACKSONVILLE, FL, 322075021, US
Rating: 77.2

5141 BEACH BLVD, JACKSONVILLE, FL 322075021

License #2600583

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

77.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SANDWICH HOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 77.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 36 total violations — 6 critical, 7 major, 23 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

None on file yet

The latest inspection on February 12, 2026 shows 18 observation rows: 2 critical, 4 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Manager cutting pitas, no hair restraint
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty by prep table, interior and exterior of sanitizer buckets has food build up
[25-05-4] Single-service articles improperly stored. Box with to go containers on floor, manager placed them on shelf
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By door frame in ice machine room,
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl, test strip turned black and then white, manager made new solution, 100 ppm
[50-09-4] Current Hotel and Restaurant license not displayed. Couldnt find it
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[08B-38-4] Food stored on floor. Oil jug in shelf, placed on crate by manager
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ George Bateh too, test on 8-1-20, he helps with food as needed
[14-11-5] Equipment in poor repair. Gasket torn in reach in cooler prep area by triple sink
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked potatoes a couple, employee dated it
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, prep cooler, employee rearranged
[14-01-5] Bowl or other container with no handle used to dispense food. On cracked wheat in shed
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. On reach in cooler by triple sink
[36-03-4] Cove molding at floor/wall juncture broken/missing. Pulling off, storage room
[02D-01-5] Working containers of food removed from original container not identified by common name. Crumbs, manage or stated its cracked wheat, in shed
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Gravy and corn beef hash taken out of freezer yesterday
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in ziplock bag on shelf above hamburgers,upright freezer, manager rearranged

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked hamburgers above fill line, employee placed them in reach in cooler
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting pitta for sandwich, explained to her and she got gloves
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handle chlorine Employee grabbed chlorine while setting up triple sink then changed gloves and grabbed pitta, explained to her and she washed hands, discarded pitta
[14-01-5] Bowl or other container with no handle used to dispense food. On salt
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. By slicer
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above sauces, front counter
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25. "Establishment observed preparing, serving, or selling food to customers with an expired license."
[08B-38-4] Food stored on floor. Box with onions and oil jug in shed
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder under table, storage area, employee stated its sugar
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzel
[35A-03-4] Dead roaches on premises. One dead under soda syrup rack
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. Blue substance by triple sink employee stated its soap
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ George B ok test on 8/1/20, he is the manager and bags food
[25-05-4] Single-service articles improperly stored. Cups in bag on floor, front counter area, spoons and forks not covered in back storage
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by prep table, gasket in prep reach in cooler,
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler, storage area
[25-32-4] Reuse of single-service or single-use articles. Box for uncooked breaded chicken tenders used for cold cuts and sausages in plastic wrap, explained to operator, white freezer

Community reaction

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Community pulse