Jersey Mike's Subs - Miami
5600 Blue Lagoon Dr Ste 6, Miami, FL 33126 · Permanent Food Service · License 2337445
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection1 high priority (fixed on the spot), 5 basic-8
- Safety score92
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 visitAug 31, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed an employee cleaning the kitchen slicer and food preparation table with towels and subsequently handling a bread sandwich without changing gloves or washing hands. Discussed and coached employee in proper methods. Employee washed hands and put on new gloves.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Observed deli reach in cooler shelves rusted.
Ice buildup in walk-in freezer.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed deli reach in cooler interior soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed deli reach in cooler gaskets soiled.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed a bug zapper installed above the shelf rack where yellow cornmeal was stored.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.