Jersey Mikes Subs
9985 Business Cir, Suite 6, Naples, FL 34112 · Permanent Food Service · License 2103777
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 20 routine inspection1 high priority (no follow-up needed), 4 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
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 the prep area cut tomatoes (54°F - Cold Holding). Per operator the tomatoes have been in the drop in cooler less than 4 hours. Operator moved the cut tomatoes to the walk in cooler.
Basic4
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
There is a handleless plastic cup inside a container of sugar in dry storage. Operator discarded the handleless cup.
Fixed on the spot
Code 32, Restrooms: Self-closing device on bathroom door disconnected/broken.
The self closer on the bathroom door closest to the front counter is broken.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
There is an employee cellphone on the food tray of the slicer. Operator moved the employee cellphone and sanitized the food tray.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
There is a wet mop stored inside the mop sink, under the mop buckets.
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.