Jimmy John's Gourmet Sandwiches Store #1879
5300 Manatee Ave W, Bradenton, FL 34209 · Permanent Food Service · License 5105601
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 30 routine inspection2 high priority (1 fixed on the spot), 1 intermediate, 1 basic-13
- Safety score87
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 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 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. Observed on the left side top cooler: Sliced tomatoes (61°F - Cooling). Operator stated they were cut over 4hrs ago. Operator willingly disposed of the product.
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.
Observed on the left side top cooler: Sliced tomatoes (61°F - Cooling). Operator stated they were cut over 4hrs ago. Operator willingly disposed of the product.
Fixed on the spot
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. Observed no proof of training for their employees.
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed multiple employees working on the cook line wearing jewelry. Operator had them remove them.
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.
- 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.