JERSEY MIKE'S SUB SHOP
9711 APPLECROSS ROAD, UNIT 3
Overall Food Safety Rating
★★★½☆ (3.9/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 5/15/2025
Inspection #: Visit ID: 10837390
- N/A:No Violations Were Observed
Inspection Date: 9/24/2024
Inspection #: Visit ID: 8841440
- N/A:No Violations Were Observed
Inspection Date: 7/26/2024
Inspection #: Visit ID: 8785294
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under flat top stove has grease build up.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Stored container of corn meal had no label. Manager added label. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment ran out of chemical test strips, per manager. Inspector tested using own strips.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee trainings. Manager stated he just took over location and is in process of getting employee training complete. Warning
Inspection Date: 9/18/2023
Inspection #: Visit ID: 8446618
- N/A:No Violations Were Observed
Inspection Date: 7/17/2023
Inspection #: Visit ID: 8383872
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under ovens in back prep area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside cabinets of drink station in dining area. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Large and small box of gloves in floor under front counter and prep table at front counter, employee corrected during inspection. Corrected On-Site
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. tuna salad (51F - Cooling after approximately 4 hours, immediately placed in walk in freezer, retemp at 46F-48F); shredded lettuce (55F - Cooling after approximately 4 hours, immediately placed in walk in freezer, retemp at 48F-52F) in display reach in cooler at front counter, per manager items where prepared at 10am, first temperature check at 2:10pm, second temperature check at 2:50pm.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tuna salad (51F - Cooling after approximately 4 hours, immediately placed in walk in freezer, retemp at 46F-48F); shredded lettuce (55F - Cooling after approximately 4 hours, immediately placed in walk in freezer, retemp at 48F-52F) in display reach in cooler at front counter, per manager items where prepared at 10am, first temperature check at 2:10pm, second temperature check at 2:50pm.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's bathroom, employee corrected during inspection. Corrected On-Site Repeat Violation
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The only certifications that are available are expired. Warning