DirtyFLRestaurant Inspection Data

SDNF SANDWICH SHOP

With 6 inspections documented, SDNF SANDWICH SHOP maintains a 3.6/5 food safety rating in GAINESVILLE. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

6500 West Newberry Road
Gainesville, Florida, 32605
Durant Estates
Alachua County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 6 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 13625083

Met Inspection Standards
  • N/A:No Violations Were Observed

2/3/2026· 1mo ago

Visit ID: 13624857

Facility Temporarily Closed

3 high, 4 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : a backpack stored on the cases of bottled water.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed : cook line staff with a beard and no bear guard.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed : both staff members putting on or changing gloves, no handwashing occurred due to no running water. Warning
  • 27-12-4:High Priority - Establishment operating with no potable running water. Observed : no water available at any sink, the pump relay appears to not be functioning. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed : bleach spray bottle stored next to clam shells to go and gloves. The spray was moved to cleaning supply area. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed : lack of drying devices at the hand wash sink. Paper towels were brought from the other side of the service window. Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory/consumer advisory not visible on the menu with less than fully cooked items are offered. Raw animal foods must be fully cooked prior to service. Observed : the breakfast menu located on the right side of the service window, does not have a consumer advisory. Warning
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed : lack of dates of birth for multiple certificates.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed : when the hand wash sink was turned on no water came out of the faucet. Warning

10/13/2025· 5mo ago

Visit ID: 13541831

Met Inspection Standards
  • N/A:No Violations Were Observed

9/2/2025· 6mo ago

Visit ID: 10920353

Met Inspection Standards

1 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler top drawer gasket soiled.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior bottom of reach in cooler with drawers under grill.

4/29/2025· 10mo ago

Visit ID: 10826680

Met Inspection Standards
  • N/A:No Violations Were Observed

4/24/2025· 10mo ago

Visit ID: 10822004

Follow-up Inspection Required

3 high, 5 basic

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean dishes by Handwash sink, operator placed pan by the Handwash sink to act as a splash guard. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of reach in cooler by bread, employee discarded drink. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee placed quesadillas on flat with no beard guard.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives under panini press on cooks line.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In main cold holding unit.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Togo bag lining pan with breading touching directly with bag.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Philly meat (beef) over shrimp in cooler under grill.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (46,50F - Cold Holding); tuna (51F - Cold Holding); turkey (48F - Cold Holding); ham (46F - Cold Holding); cooked onions (47F - Cold Holding); cheese (48F - Cold Holding) in reach in cooler ambient temp is 43F items placed on ice. Ham 44, cooked onions 45, tuna 50, turkey 46. **Corrective Action Taken** Warning