Jersey Mike's Subs
1464 Sadler Road, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501133
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 Aug 27 complaint inspection1 high priority (fixed by the Aug 31 follow-up, 1 repeat), 1 intermediate (fixed on the spot), 7 basic-14
- Administrative complaint on Aug 27, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 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.
In glass reach in cooler at front counter, turkey (47°F - Cold Holding); provolone/Swiss (44°F - Cold Holding); chicken salad (46°F - Cold Holding); tuna salad (60°F - Cold Holding). Operator stated door is opened a lot during lunch hours.
Repeat violationAdministrative complaint
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Establishment using chlorine as sanitizer at time of inspection but do not have chlorine test strips. Inspector provided a few strips till some can be ordered.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
In back hallway by mop sink, multiple bag- in- box soda boxes stored on floor. Also, in hallway with bathrooms, box of individually bagged Cheetos on floor. Manager began to remove stuff from floor.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Bottom drawer of reach in cooler on cook line broken and comes off rail when pulled out.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
At cook line and for lobby, Sanitizer Bucket (Chlorine 0ppm). Manager added more bleach to both buckets and rechecked at 100ppm.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets in establishment soiled with food debris. Also, cabinets under drink station in lobby soiled with food debris and brown liquid.
Code 25, Single-service items: Single-service articles improperly stored.
Box of to go bags stored on floor under prep sink. Manager moved box to shelf.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe leading to faucet of three compartment sink leaking water.
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor under front counter/reach in cooler on cook line soiled with food debris. Also, floor/wall under three compartment sink soiled with debris. Also, floor under oven in back kitchen soiled with food debris. Also, ceiling tiles in public restrooms sagging/stained.
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.