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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
THE SHEIK SANDWICHES AND SUBS in JACKSONVILLE currently holds an InspectFL Health Score of 71 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 23, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 3 major, 12 minor.
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What stands out in this inspection history
The latest inspection on October 23, 2026 shows 14 observation rows: 5 critical, 3 major, and 6 minor.
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What do locals think?
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Would you eat here?
THE SHEIK SANDWICHES AND SUBS has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, prepared coleslaw and cooked steak from previous day missing product date marking. Operator placed date marker on items.
- [14-11-5] Equipment in poor repair. Walk in cooler door gasket torn.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryer have build up of grease/debris.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic containers stacked while wet.
- [25-05-4] Single-service articles improperly stored. At front counter open box of single service napkins on the floor.
- [27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at end of cook line with hot water turned off due to leak, per operator can turn on sink will consistently run.
- [36-36-4] Ceiling tile missing. Through back of kitchen and prep area ceiling tiles removed due to roof leak.
- [53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any food handling training for establishment.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk and spoon stored in standing water at 70F on prep table opposite three compartment sink.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steamtable next to the grill, sausage (107F - Hot Holding) employee placed back onto grill.
- [03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cook line, raw shell eggs stored at end of cook line at ambient air temperature over 45F. Discussed time as public health control with operator.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip-top cooler top reach in cooler, cut tomatoes (46F - Cold Holding) stored above the cooling line, operator removed cut tomatoes from insert to properly be stored in reach in cooler.
- [12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shell egg then handle single service take out box, then deli paper then ready to eat cheese no hand wash, only change of gloves. Discussed with employee and operator.
- [08A-04-5] Raw animal food stored over or with unwashed produce. In the walk in cooler, raw steak stored over unwashed onions. Operator switched storage levels.
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