Jersey Mike's Sub Shop
2785 NW 49 Ave Suite 101, Ocala, FL 34482 · Permanent Food Service · License 5203251
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 Sep 29 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-7
- Safety score93
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 29, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Inside refrigerated prestige case: tuna salad (47°F - Cold Holding). Manager stated the tuna salad was pulled from the cooler and used at room temperature at the front counter for a few minutes, and was recently placed back into the cooler. 2. Inside open air cooler at front counter: sliced tomatoes (46°F - Cold Holding). Manager stated the tomatoes were placed into this cooler from the walk-in cooler earlier, then moved them back into the walk-in cooler to cool to 41°F.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Employee working at cookline and cooking Philly meat stated she did not know the minimum cooking temperature. Inspector educated the employee during this inspection.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Single-use cup without handle stored down inside sugar in cabinet below tea canisters. Manager removed the cup during this inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior of cabinet in kitchen soiled with debris.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.