THE SANDWICH SHOP

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026, establishment is open and operating serving food to the public

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter: Premade Cubans with cooked pork, ham and Swiss 56f cold holding. Employee stated they hold with time but no proof of paperwork or time marking. Printed Time As A Public Health Control paperwork and person in charge completed Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink next to hand washing sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sandwich make line soiled with accumulated debris Cutting board stained on sandwich make line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed sani bucket stored in hand wash sink at front counter, causing employees to wash hands in prep sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Premade Cubans on cook line Printed Time As A Public Health Control paperwork and person in charge filled out . Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - 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. Grab n go cookies made and packaged on site for customer self service at front counter Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in cooler soiled Fan cover in walk in cooler soiled with accumulated dust

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee put away personal bag, and then got on cook line and started cooking with out washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line stained Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by fan. Manager removed Corrected On-Site

Intermediate - 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 4 employees working and no Certified Food Manager on site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing agreements for 4 team members on schedule

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For premade Cubans on cook line. Repeat Violation

Intermediate - 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. Missing Safe Staff cards for 4 team members on schedule.

Basic - 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. Observed grab n go portioned cakes with name of product on table by register. Missing name and address of business.

Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Observed 5 customers walking through back dry food storage area past unsecured walk in cooler and walk in freezer to access restroom unescorted. Not following proviso: 2) Establishment must allow customers to utilize the bathroom upon request, even if inaccessible. The establishment must have a policy that customers will be escorted to and from the bathroom as necessary to ensure that no cross contamination occurs.

Basic - Water leaking from under three compartment sink hand washing sink

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced deli meats, cheeses in walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by three compartment sink. Manager refilled Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For premade Cubans

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-01-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Main cutting board stained Warning - From follow-up inspection 2025-01-23: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2025-01-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Plan layout changed since previous inspection. Storage room with slicer has oven and electric flat top grill added, and no additional hand sink to accommodate for additional cooking equipment Added ice cream dipping cabinet, milk shale machine and dipping well where front display counter is on layout. No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2025-01-23: Plans not submitted per owner as of 1-23-2025. Admin Complaint

Intermediate - - From initial inspection : Intermediate - 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. Only one safe staff card available for 6 employees Warning - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - 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. Observed grab n go containers with cakes and cookies Warning - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2025-01-23: Time Extended