Jimmy Johns 3022
501 E Gregory St, Suite C, Pensacola, FL 32505 · Permanent Food Service · License 2706413
What drove the grade
Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 high priority, 1 intermediate, 3 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 · 1 visitRoutine inspection
- First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
See stop sale. Upon inspection, observed sliced tomatoes 46f and shredded lettuce 48f in lower make bar cooler # 1. Manager stated tomatoes and lettuce were prepared this morning, over 4 hours at time of inspection.
Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Upon inspection, observed sliced tomatoes 46f and shredded lettuce 48f in lower make bar cooler # 1. Manager stated tomatoes and lettuce were prepared this morning, over 4 hours at time of inspection.
Intermediate1
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.
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored over ready-to-eat food.
Upon inspection, observed case of unwashed tomatoes stored over packages of sliced cheese in walk-in cooler.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Upon inspection, observed ice buildup on floor in walk-in freezer at establishment.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Manager hung mop to dry during inspection.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.