Jersey Mike's Subs
1070 W Main St, Inverness, FL 34450 · Permanent Food Service · License 1901423
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection3 high priority (2 fixed by the Aug 27 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-18
- Safety score82
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.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
More time given
Basic3
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Took temp at 10:45 am, reach in cooler in prep area- cappacuolo (45°F - Cold Holding); Deli ham (45°F - Cold Holding); provolone geese (46°F - Cold Holding) operator moved to walk in cooler recheck cappacuolo 42°F, ham 42°F, provolone 43°F. In drop in cooler at front counter- Shredded Lettuce (49 -cold holding );sliced tomatoes (49°F- cold holding), operator says they are on time control, they will discard in 4 hours. No written plan.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 Flys under the 3 compartment sink 1 flys under the prep sink 14 fruit flies under the 3 compartment sink 2 Fruit flies under the prep cook sink
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Large Speaker in front of hand washing sink near prep station Operator removed the speaker
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Copies of Safe Staff certificates for all employees.
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Cook - Long pony tail under hat
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Plastic containers holding bread on cook line
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Walk in cooler vent build up dust
Floor soiled/has accumulation of debris.
Walk in cooler floor behind the wire rack soiled
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.