DirtyFLRestaurant Inspection Data

JERSEY MIKE'S SUBS

Health inspection records show JERSEY MIKE'S SUBS in CLEARWATER has 4 inspections with a food safety rating of 3.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 4 reports on file

2687 ROOSEVELT BLVD STE 3

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 4 health inspection reports

All Inspection Reports

12/5/2025· 3mo ago

Visit ID: 10902774

Met Inspection Standards

1 high, 1 int, 1 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided printed copy to operator and she posted on wall. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (47F - Cold Holding) first temp 3:15pm, operator placed on ice, second temp (43F - Cold Holding) 3:50pm. sliced tomato (48F - Cold Holding) first temp 3:15pm, operator placed on ice, second temp (42F - Cold Holding) 3:50pm. Corrected On-Site
  • 11-26-1:Intermediate - 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. Only 3 managers on site currently with 1 new hire. Emailed reporting agreement to operator for new hires. Operator printed and employee filled out during inspection. Corrected On-Site

1/17/2025· 1y 1mo ago

Visit ID: 8784028

Met Inspection Standards
  • N/A:No Violations Were Observed

2/12/2024· 2y ago

Visit ID: 8609392

Met Inspection Standards

1 basic

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler Beside cook line no ambient thermometer. Used prob thermometer temperature at 51 degrees Fahrenheit. - From follow-up inspection 2024-02-12: Reach in cooler Beside cook line no longer in use. Waiting for it to be repaired. **Time Extended**

2/9/2024· 2y 1mo ago

Visit ID: 8382453

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At sub making cutting board under cutting board.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler Beside cook line no ambient thermometer. Used prob thermometer temperature at 51 degrees Fahrenheit.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license on feb 1 2024
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line All moved from the walk in cooler at 10am All products cold holding Sliced cheese 50 degrees Fahrenheit Cut lefty greens 51 degrees Fahrenheit Chicken 50 degrees Fahrenheit Cut tomatoes 51 degrees Fahrenheit Ambient temperature of 50 degrees Fahrenheit of cooler Manager moved all three compartment sink products to Walk in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards beside cook line soiled. Grill soiled