The Sheik Sandwiches And Subs

What the inspector found on Oct. 23, 2026

• High Priority 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. Fixed during the inspection.
• High Priority Raw animal food stored over or with unwashed produce. In the walk in cooler, raw steak stored over unwashed onions. Operator switched storage levels. Fixed during the inspection.
• High Priority 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.
• High Priority 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. Fixed during the inspection.
• High Priority 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. Fixed during the inspection.
• Intermediate 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.
• Intermediate 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. Fixed during the inspection.
• Intermediate 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.
• Basic Ceiling tile missing. Through back of kitchen and prep area ceiling tiles removed due to roof leak.
• Basic Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic containers stacked while wet.
• Basic Equipment in poor repair. Walk in cooler door gasket torn.
• Basic 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.
• Basic Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryer have build up of grease/debris.
• Basic Single-service articles improperly stored. At front counter open box of single service napkins on the floor. Repeat violation.

From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.