DirtyFLRestaurant Inspection Data

JACKIE'S SANDWICH SHOP

JACKIE'S SANDWICH SHOP has 4 health inspections on file for its VERO BEACH location, with an overall rating of 1.9/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 4 reports on file

5470 45 ST

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 13462164

Met Inspection Standards

1 high, 2 int, 1 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed Chicken in plastic tub sitting on floor. Advised manager to move to sink to thaw under running water
  • 08A-17-6:High Priority - 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 over raw beef in freezer. Employee fixed storage Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Frozen fish thawing in hand sink. Advised operator to move to 3 bay sink to thaw under running water **Corrective Action Taken**
  • 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. One new hire. Provided form to operator **Corrective Action Taken**

7/15/2025· 8mo ago

Visit ID: 10877747

Met Inspection Standards

3 high, 1 int, 1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes in cooler overnight. Operator discarded Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes observed at 51f. Above the chill line in make table
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 85f. Hot holding for one hour on stove. Advised to reheat. Operator reheated to 167f Corrected On-Site
  • 53B-13-5: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.

1/7/2025· 1y 2mo ago

Visit ID: 8842993

Met Inspection Standards

3 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar bin
  • 08B-38-4:Basic - Food stored on floor. Bucket of cooking lard. Operator moved Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 29-08-4:Basic - Plumbing system in disrepair. PVC pipe under 3Cs leaking onto floor
  • 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. For one new hire. Operator stated they were hired 5 days ago. Provided operator with form. Operator went over form with employee and signed. Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For hamburgers on menu. Operator states customer can order undercooked. Printed sign for operator. Posted at counterCorrected On-Site Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage gravy. Various cooked meats Corrected On-Site

7/29/2024· 1y 7mo ago

Visit ID: 8723858

Met Inspection Standards

2 high, 2 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Middle upright cooler. Ambient temperature is 64f. Operator was aware of the issue and plans to replace cooler.
  • 08B-38-4:Basic - Food stored on floor. Produce behind steam table
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs found at ambient temperature of 60f for 3 hours. Operator moved to different cooler to rapid chill. **Corrective Action Taken**