Jimmy Johns

2517 S Hwy 27, Clermont, FL 34711 · Permanent Food Service · License 4508534

Official report

out of 100

Grade F

Safety score 45 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Vacuum breaker missing on fitting/splitter added to mop sink faucet.High priority, repeat · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 routine inspection
2 high priority (1 repeat), 4 intermediate, 7 basic (2 repeats)
-35
Administrative complaint on Aug 4
Counts in full until a follow-up finds the problems fixed
-20
Safety score45

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct52026

Complaint check

No violations found

First visitOct 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug42026F45Routine inspection13 violations, 2 high priority Administrative complaint

First visitAug 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 2 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing on fitting/splitter added to mop sink faucet.
  Repeat violation
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Administrative complaint
Intermediate4
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  -Tati and Mary, provided form to operator
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -walk in cooler shelves have residue buildup -interior of tea urns are stained
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -Mary
Basic7
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  -grab and go potato salad and pasta salad
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  -employee on make line is wearing bracelets
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -gaskets on grab and go reach in cooler -reach in cooling unit on front line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -fans in walk in cooler are dusty
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  -pans on storage rack across from triple sink
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris under shelves inwalk in cooler
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  -back hallway
  Repeat violation
Official report, on the Florida DBPR website

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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.