JERSEY MIKE’S SUBS Inspection – July 22, 2025

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (48F – Cold Holding) at sandwich assembly area, as per employee less than 1 hour.

Intermediate 1

#7Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken salad and tuna salad not date marked on reach in at front counter, as per employee over 24 hours.

Basic 5

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 personal drinks on preparation sandwich assembly. Employee removed during inspection. **Corrected On-Site**

Corrected On-Site

#3Basic36-01-4

Basic – Floor not cleaned when the least amount of food is exposed. Observed at front counter.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at front counter.

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Observed parmesan cheese obtained not identified with common name on shelves at walk in cooler.

Florida Food Watch