Jimmy Johns
205 Hiatus Rd, Pembroke Pines, FL 33026 · Permanent Food Service · License 1622313
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection1 high priority (fixed on the spot), 1 intermediate, 2 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in Flip top cooler Cut Lettuce; (45°F - Cold Holding)Cut Tomatoes; (45°F - Cold Holding)Roast beef; (51°F - Cold Holding); Turkey (44°F - Cold Holding); Cheese (42°F - Cold Holding); Guacamole (47°F - Cold Holding) Asst. Manager fill area below food trays with ice
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Used to store plastic bottle Manager removed item
Basic2
Code 29, Plumbing and backflow prevention: Hand wash sink next to three compartment sink out of service
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall above three compartment sink soiled with grease
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.