DirtyFLRestaurant Inspection Data

JERSEY MIKE'S SUBS #13128

With 5 inspections documented, JERSEY MIKE'S SUBS #13128 maintains a 1.2/5 food safety rating in ROYAL PALM BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 9 months ago · 5 reports on file

Blue Lagoon Drive
Hialeah, Florida, 33126
Miami-Dade County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports

All Inspection Reports

7/2/2025· 9mo ago

Visit ID: 10878508

Met Inspection Standards

3 high, 2 int, 1 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to operator.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched clothes to fix pants then handled wrapped turkey ; no hand wash. Employee washed hands. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sliced Swiss cheese (56F - Cold Holding); cooked mushrooms (47F - Cold Holding) As per operator, stored in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sliced Swiss cheese (56F - Cold Holding); cooked mushrooms (47F - Cold Holding) As per operator, stored in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area: sliced tomatoes (68F at 10am; 66F at 10:35am- Cooling); cut lettuce (59F at 10am; 59F at 10:35am - Cooling) As per operator, cooling since 9am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Operator placed to quick chill. **Corrective Action Taken**
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

11/22/2024· 1y 4mo ago

Visit ID: 8995162

Met Inspection Standards

2 high, 1 int

  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee fix sleeves, clean knife at sink then began to prepare order by cutting bread; no hand wash. Employee washed hands. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee clean knife that was soiled at triple sink with just water; no soap; no sanitizer then used knife to cut bread. Employee properly clean and sanitized knife. 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. 2 employees employed less than 60 days. Emailed form to operator.

10/3/2024· 1y 6mo ago

Visit ID: 8753350

Follow-up Inspection Required

4 high, 3 int

  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw chicken, changed gloves then handled clean utensil to prepare chicken and make sandwich; no hand wash. Employee washed hands. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch ears then touched prep table, make table where sandwich prep items are and put clean mittens on to take bread from oven; no hand wash. Employee washed hands. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: sliced white American cheese (54F - Cold Holding); cooked mushrooms (46F - Cold Holding) As per manager, unit stocked the night before and items stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: sliced white American cheese (54F - Cold Holding); cooked mushrooms (46F - Cold Holding) As per manager, unit stocked the night before and items stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At make table: cut lettuce (47F at 10:13am; 47F at 10:54am- Cooling) As per employee stored since 8:00am. sliced tomatoes (57F at 10:13am; 57F at 10:54am- Cold Holding) stored since 8:50am At current rate of cooling, items will not cool to 41F in a total of 4 hours. Items stored over stacked. Advised manager to quick chill items.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Blake Howard expired 04/07/2023.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

11/1/2023· 2y 5mo ago

Visit ID: 8540322

Follow-up Inspection Required

3 high, 1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and open drink container over clean metal pans- operator removed employee items. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by cookline-chopped lettuce 50-54 at 3:30 ( cooling since 9:00), sliced tomatoes 50-54f at 3:30 ( cooling since 9:00)- at current rate of cooling food did not reach 41F within 4 hours- see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler-mushrooms 50-54F- cold holding, sliced cheese 50-54F- cold holding - food not prepared or portioned today- out of temperature for 1.5 hours- operator over to reach in freezer to quick chill **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. At flip top cooler by cookline-chopped lettuce 50-54 at 3:30 ( cooling since 9:00), sliced tomatoes 50-54f at 3:30 ( cooling since 9:00)- at current rate of cooling food did not reach 41F within 4 hours- see stop sale.

8/1/2023· 2y 8mo ago

Visit ID: 8458832

Met Inspection Standards

1 high, 3 int, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. . Manager chained. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with long beard preparing sandwiches and slicing turkey without any hair restraint for loose beard hair. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce 47 as per manager less than 30 minutes .at sandwich station.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean Slicer soiled with old tomato pieces.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Light yellow color liquid spray bottle by three compartment sink not labeled. Manager labeled. Corrected On-Site