Jersey Mike's Subs
2350 N Federal Hwy Ste 105, Pompano Beach, FL 33062 · Permanent Food Service · License 1623873
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 Jul 30 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate, 2 basic-13
- Administrative complaint on Jul 30, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score75
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 10, 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 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed same at callback inspection.
More time given
- First visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 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.
In flip top cooler at front counter , Sliced Cheese (48°F - Cold Holding),per operator , food not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler and held for approximately 3 hours. Cheese piled too high in pan. Employee removed cheese and placed in walk in cooler to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Handwashing sink at front counter has signage stating " Do not use", for pipe fitting issues. Employees unable to use handwashing sink at front area. Handwashing sink in back room available.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 4 employees at time of inspection.
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup on shelves in walk in freezer.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Wiping cloth solution stored on floor at front counter. Employee removed bucket from shelf.
Fixed on the spot
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.