THE SHEIK

Name: THE SHEIK
Address: 2953 PHILIPS HWY, JACKSONVILLE, FL, 32207, US
Rating: 88.9

2953 PHILIPS HWY, JACKSONVILLE, FL 32207

License #2612156

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

THE SHEIK in JACKSONVILLE currently holds an InspectFL Health Score of 88.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 31, 2025. Across those visits, inspectors documented 26 total violations — 5 critical, 6 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 31, 2025 included 2 critical violations, 2 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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: Administrative complaint recommended
[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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee portioning cheese without beard guard, he got one
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two fans dusty, at front counter and cook line
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage in a couple at front counter
[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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on slicer
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer with food build up, used yesterday
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. For prep counters
[08B-38-4] Food stored on floor. Box with desert on floor in walk in cooler

Disposition: Inspection Completed - No Further Action
[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
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 122f water for grits spoon
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
[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
[41-10-4] Toxic substance/chemical improperly stored. Cleaners on shelf above drinks for customers, front counter shelf, employee rearranged
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cracking eggs,
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Employee made new solution
[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,
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[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
[14-38-4] Food storage container/container lid cracked or broken. Lid is cracked for cold cuts,
[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

Community reaction

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Community pulse