THE SHEIK

Name: THE SHEIK
Address: 2953 PHILIPS HWY, JACKSONVILLE, FL, 32207, US
Rating: 68.3

2953 PHILIPS HWY, JACKSONVILLE, FL 32207

License #2612156

🥙 Mediterranean ℹ️

68.3 Grade F / 100

Failing Health Score

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Latest inspection

October 31, 2025 · 15 findings · 2 critical

Complaint Full

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Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE SHEIK in JACKSONVILLE currently holds an InspectFL Health Score of 68.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on October 31, 2025. Across those visits, inspectors documented 56 total violations — 8 critical, 10 major, 38 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 31, 2025 shows 15 observation rows: 2 critical, 2 major, and 11 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE SHEIK has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. For prep counters
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage in a couple at front counter
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on slicer
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Gun on slicer
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee portioning cheese without beard guard, he got one
[13-03-4] Employee with no hair restraint while engaging in food preparation. Owner cooking without hair restraint
[08B-38-4] Food stored on floor. Box with desert on floor in walk in cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110f water for spoon used for grits, employee turned burner on, got to 165f
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two fans dusty, at front counter and cook line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelves with black build up in prep cooler by cook line
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cold cuts with plastic crate on bottom of pan and cooked beef above fill line in prep cooler, cook line, employee rearranged
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine in bucket for prep counters, test strips almost black, employee diluted it to 200ppm
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer with food build up, used yesterday

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above drinks for customers, front counter shelf, employee rearranged, gun on slicer, employee moved it,
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cracking eggs,
[14-38-4] Food storage container/container lid cracked or broken. Lid is cracked for cold cuts,
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 122f water for grits spoon
[25-32-4] Reuse of single-service or single-use articles. Washed tomatoes and placed them in same box that they came in dirty, explained to operator
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Employee made new solution
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cold cuts, this side of prep cooler is 43f, iced down by manager, got to 41f
[41-10-4] Toxic substance/chemical improperly stored. Cleaners on shelf above drinks for customers, front counter shelf, employee rearranged
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200ppm chl in bucket for kitchen tables, test strip almost black, employee made new solution, 100 ppm
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
[11-26-1] 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 employee here, she read and signed it
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef on Friday, opened ham on Saturday top, employee dated marked them