Jimmy John's 2174
11616 San Jose Blvd, Jacksonville, FL 32223 · Permanent Food Service · License 2614998
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 Oct 15 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 3 basic (1 repeat)-20
- Administrative complaint on Oct 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- 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 visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 15, 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
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Top portions of ham, beef, beef in make line closest to drive through window at 46-51°F. Portions in bottom of pan are in temperature. Person in charge removed excess from pans and moved to walk in cooler to chill rapidly.
Fixed on the spotRepeat violationAdministrative complaint
Code 11, Employee health: Employee with sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items.
Observed employee with blue bandage states cut finger this morning portioning sauce without glove over bandage. Employee donned gloves.
Fixed on the spot
Intermediate3
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Observed employee with long painted fingernails working with food without gloves. Employee donned gloves.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed funnel stored in hand wash sink closest to triple sink. Person in charge removed.
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 any food handling employee working on site for 60+ days.
Repeat violationAdministrative complaint
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cases of chips stored on floor in dry storage. Person in charge raised.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice accumulation observed in walk in freezer.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Cases of single service items stored on floor in dry storage area.
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.