SDNF SANDWICH SHOP LLC
6500 West Newberry Road
Gainesville, Florida, 32605
Durant Estates
Alachua County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/14/2025
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Cutting board on cooks line with deep cut marks. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer on cooks line. Fan guard area in shared walk in cooler. Repeat Violation
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pico dated 1/20, operator stated item was prepped yesterday.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta 2/6 and lamb 2/7.
- 11-27-4: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. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dish machine shared by hospital operator unaware if there is a measuring device available.
- 11-26-1:Intermediate - 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. 2 new employees.
Food safety inspection conducted on 2/14/2025 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 9/17/2024
High Priority
2
Intermediate
4
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 2 ceiling tiles above steam tables at prep area. Both water dispensing heads (fire extinguishers) on ceiling on cooks line both are soiled with dust build up.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of bread on shelf at entrance to cooks line. Employee moved bag away from food. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Cutting boards on cooks line with deep cut marks. Food racks in double door reach in cooler rust is starting to pit the surface.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket and door jam soiled located on bottom portion of cooler across from flat top. Storage drawers under cash register the door jam is soiled.
- 12A-08-4:High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Handwash sink is motion controlled, inspector stood at Handwash sink for a time waiting for water to get warm, water did not get hot. Employees stated you have to run the water for a while before the hot water dispenses. Handwashing was occurring during inspection with cold water.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli meat (46,47F - Cold Holding) Items in ice well at end of cooks line, employee stated they do not use time control even though they have charts (wrong time mark) and the time application. cooked onions (48F - Cold Holding) item in double door reach in cooler made yesterday, employee stated they prep a lot between breakfast and lunch the cooler doors are opened constantly, other items in cooler were 41F or below or in the cooling process.
- 11-27-4: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. Inspector printed a copy and placed it in folder. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on cooks line full of ice, employee scooped out ice. Corrected On-Site Repeat Violation
- 53A-05-6: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/ 4 employees present at beginning of inspection. Repeat Violation
Food safety inspection conducted on 9/17/2024 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).
Inspection on 3/25/2024
High Priority
1
Intermediate
6
Basic
1
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: canned/opened employee beverage on the prep table by the front line. This was discarded. Corrected On-Site Repeat Violation
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: slice cheese lacking a time mark. A time mark was added by Mike. Corrected On-Site
- 11-27-4: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. Observed lack of a plan for clean up. One was emailed. (Staff believes environmental sciences handles events.)
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: Ice in the front line hand wash sink. This was melted. Corrected On-Site
- 53A-05-6: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 staff involved with food, no cfm on site.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed lack of a device for verifying the surface temperature of the rinse water.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the front line hand wash sink. Staff went to get paper towels. **Corrective Action Taken**
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed dates of birth missing for all staff. The staff working today added their dates. **Corrective Action Taken**
Food safety inspection conducted on 3/25/2024 revealed 8 total violations (1 high priority, 6 intermediate, 1 basic).
Inspection on 11/3/2023
High Priority
0
Intermediate
0
Basic
7
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on shelf above grill and one drink on shelf over clean utensils. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on clean dish rack.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked on clean dish rack.
- 14-11-5:Basic - Equipment in poor repair. Cutting board with deep cut marks on cold bar. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Oil on floor in cold bar area. Operator placed off of floor. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old label residue on plastic containers.
- 25-05-4:Basic - Single-service articles improperly stored. Small white Togo boxes on floor under counter near cold bar.
Food safety inspection conducted on 11/3/2023 revealed 7 total violations (0 high priority, 0 intermediate, 7 basic).