Jersey Mike's Subs
1700 NW 117 Pl Ste C102, Miami, FL 33182 · Permanent Food Service · License 2336647
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection2 high priority (fixed by the Jul 29 follow-up), 3 intermediate (1 fixed on the spot), 3 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
At the time of callback inspection Observed container storage rack for drying washed/sanitized pot and pans rusted.
More time given
- First visitJul 28, 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 priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed sweet ham (50°F - Cold Holding); prosciutto (50°F - Cold Holding); cappacuolo hot ham (50°F - Cold Holding); tuna salad (52°F - Cold Holding); precooked turkey (53°F - Cold Holding); cheese block (52°F - Cold Holding); salami (51°F - Cold Holding) since yesterday at walk in cooler unit.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sweet ham (50°F - Cold Holding); prosciutto (50°F - Cold Holding); cappacuolo hot ham (50°F - Cold Holding); tuna salad (52°F - Cold Holding); precooked turkey (53°F - Cold Holding); cheese block (52°F - Cold Holding); salami (51°F - Cold Holding) at walk in cooler unit.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed container storage rack for drying washed/sanitized pot and pans rusted.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at one of the bathroom used by food handlers employees. Staff provided new roll
Fixed on the spot
No soap provided at handwash sink.
Observed at unit next to flat top grill
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic vinegar two bags of starry lemon lime mix stored on the kitchen floor.
Code 25, Single-service items: Single-service articles improperly stored.
Observed single service to go bags stored at kitchen floor next to walk in cooler area.
Code 33, Garbage and refuse: Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.