Jersey Mike's Subs
10991 San Jose Blvd Ste 6, Jacksonville, FL 32223 · Permanent Food Service · License 2614894
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 Sep 3 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-12
- Complaint after follow-up on Sep 9Counts in full until a follow-up finds the problems fixed-20
- Safety score68
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 visitSep 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cheese on grill fliptop stored above fill line at 46°F, person in charge removed excess, Turkey, ham in display 41-43°F. No time/temperature control for safety items in to go line at time of inspection.
Fixed on the spot
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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 glass display case turkey at 44-46°F. Tomatoes cut on main line at 46°F. Cut lettuce and tomatoes on secondary line at 46-53°F. Cheese stored above fill line in grill fliptop at 47°F. Person in charge began lidding items, removed excess.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Soap dispenser out at back hand wash sink. Person in charge purchased during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training for food handling employees during inspection, only managers.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Spray bottle on line with water per person in charge unlabeled. Person in charge labeled during inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed leak under hand wash sink at cookline. Person in charge placed catch bucket.
Fixed on the spot
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Hand wash sink at cookline slow draining.
Code 33, Garbage and refuse: Grease receptacle lid open, broken, or missing.
Observed used grease in buckets stored outside back of establishment uncovered. Person in charge added lid.
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.