JERSEY MIKE’S SUBS Inspection – August 27, 2026

High Priority 2

#5High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled…employee grabbed raw chicken steak to cook and grabbed bread , cheese without change gloves and washing hands . Employee washed hands after discussion. **Corrected On-Site**

Corrected On-Site

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…slice tomatoes 50F in cold hold well at front line , food being held less than 4 hours , employee removed to walk in cooler , ham 50F in display reach in cooler top shelf at front line, food not prepped or portioned today , food being held less than 4 hours . Employee removed removed food to bottom acceptable shelf . **Corrected On-Site**

Corrected On-Site

Intermediate 1

#7Intermediate53A-05-6

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic 4

#1Basic36-36-4

Basic – Ceiling tiles missing at kitchen

#2Basic36-22-4

Basic – Floor area(s) covered with standing water…by the handwashing sink at kitchen.

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris…throughout front line and kitchen.

#4Basic29-02-4

Basic – Leaking pipe from handwashing sink by the kitchen.

Florida Food Watch