Jimmy John's
13211 Cortez Blvd, Brooksville, FL 34613 · Permanent Food Service · License 3701210
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection1 high priority, 4 intermediate (1 fixed on the spot), 3 basic (1 repeat)-21
- Safety score79
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 visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Thank you grocery store bag in direct contact with cucumbers in walk in cooler
Intermediate4
Code 16, Dishwashing facilities and test kits: No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Quaternary sanitizer
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Beverage can in hand wash sink by office area. Manager removed.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Julian Madison
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 with ready-to-eat food.
Unwashed tomatoes stored over cheese in walk in cooler
Food stored on floor.
Bag of bread in walk in freezer Bag of onions in walk in cooler
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee handling food in sandwich preparation 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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.