DirtyFLRestaurant Inspection Data

JERSEY MIKES SUBS

JERSEY MIKES SUBS in VALRICO has 4 health inspections on record with an overall food safety rating of 3.6/5. Recent inspections show improving food safety practices.

1248 E BRANDON BLVD

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 8/18/2025

Inspection #: Visit ID: 10906570

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roaches observed under front counter. Operator removed, cleaned and sanitized the area. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer door gasket soiled.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery observed stored over ready to eat sliced mushrooms and bottled drinks in walk in cooler. Operator moved mushrooms and drinks. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth next to front line hand sink. Operator placed in solution. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two expired certificates.

Inspection Date: 3/5/2025

Inspection #: Visit ID: 8737279

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on on shelf in dish area.
  • 08B-38-4:Basic - Food stored on floor. Bucket of pickles on floor in walk in cooler. Manager placed on shelf. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under and behind soda nozzles on self serve soda fountain has buildup of food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter has cut lettuce in drain.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles with clear liquid on shelf neat prep sink.

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8479577

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards grooved and stained on dish shelf adjacent to 3-compartment sink - From follow-up inspection 2023-10-19: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on dry storage shelf - From follow-up inspection 2023-10-19: **Time Extended**

Inspection Date: 8/22/2023

Inspection #: Visit ID: 8358370

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards grooved and stained on dish shelf adjacent to 3-compartment sink
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on shelf above gloves
  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum and preparing bread in back prep area
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on dry storage shelf
  • 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 to operator
  • 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.