Jerrys Nice & Easy LLC
5470 Hoffner Ave, Orlando, FL 32812 · Permanent Food Service · License 5807886
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 2 basic (2 repeats)-21
- Safety score79
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 visitJul 15, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Swiss chesse-hotdogs-bacon prepared 7-2-26
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Swiss chesse-hotdogs-bacon prepared 7-2-26 Operator discarded while conducting my inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken stored over steak raw at the reach-in freezer . Raw chicken stored over raw bacon at the reach-in freezer. Operator switch it .
Fixed on the spot
Intermediate3
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washing hand at the 3 compartment sink .
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Blocked with boxes and fryer oil . Operator removed to be able to wash my hand it's the only hand wash sink at the kitchen.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at the only employee hand sink at the kitchen.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Pickles stored on floor at walk-in cooler and fryer oil stored on floor at prep area .
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
Throughout kitchen.
Repeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.