Jimmy John's 1842
630 Park St, Jacksonville, FL 32204 · Permanent Food Service · License 2614756
What drove the grade
No mop sink or curbed cleaning facility provided at establishment.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection8 basic (2 repeats)-10
- Administrative complaint on Aug 14Counts in full until a follow-up finds the problems fixed-20
- Safety score70
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 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic8
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle of scoop touching Sugar in white bin.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cut marks on long white cutting board.
Code 25, Single-service items: Single-service articles improperly stored.
Case of single service catering boxes.
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Vacuum breaker missing at mop sink After splitter before green hose connection.
Repeat violationAdministrative complaint
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
No covered waste receptacle in women's restroom.
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
2 holes in wall Under electrical panels.
Repeat violation
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Very dim light in walk in cooler.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.