DirtyFLRestaurant Inspection Data

JERSEY MIKES

JERSEY MIKES located in PORT ST LUCIE has undergone 4 health department inspections, achieving a 2.4/5 overall safety rating. Recent inspections show improving food safety practices.

11200 SW VILLAGE PKWY STE 105

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 7/28/2025

Inspection #: Visit ID: 13472842

  • N/A:No Violations Were Observed

Inspection Date: 7/25/2025

Inspection #: Visit ID: 10892569

  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Left over food debris and papers on floor.
  • 08B-38-4:Basic - Food stored on floor. Buckets of ice found in walk in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 35A-02-7:High Priority - 5 Live, small flying insects found. Next to dust pan/ under hand washing sink. Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At front counter.

Inspection Date: 12/20/2024

Inspection #: Visit ID: 8721730

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong on handle of stove.
  • 33-11-4:Basic - Missing drain plug at dumpster. In a shared plaza.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In meat cooler.
  • 33-16-4:Basic - Open dumpster lid. In a shared plaza. Employee attempted to close, stated dumpster is against wall.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced cheese 47F cold holding, provolone 45F cold holding. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 47F cold holding, provolone 45F cold holding. Manager discarded. Repeat Violation
  • 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. Cut tomatoes 47F cooling, Tuna salad 47F cooling, chicken salad 45F cooling. Manager had temp log. Determined items in a cooling process. Advised to place in freezer. Manager placed items in freezer. 2nd recheck cut tomatoes 35F, tuna 40F, chicken 40F. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Candy and napkins stored on top of sink. Corrected On-Site Repeat Violation

Inspection Date: 5/10/2024

Inspection #: Visit ID: 8343874

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink on top of prep table. Corrected On-Site
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grill hood system.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Manager has quat tabs. Recommend to use instead.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded lettuce 51f ambient cooling, tomatoes 50f ambient cooling. All items prepped 3 hours ago. Rechecked both items after 4 hours and found above 41f. Tuna salad 45f cold holding, chicken salad 47f cold holding.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad found at 45f and chicken salad found at 47f left in meat cooler overnight.
  • 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. Shredded lettuce 45-51f ambient cooling, cut tomatoes 45- 50f ambient cooling. All items prepped 3 hours ago on cooling. Advised manager to rapid cool in walk in cooler. Rechecked after 4 hours. Still reading at 50f - 53f.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink near front counter is blocked with items.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles not properly labeled.