Jimmy Johns
7335 W Sand Lake Rd Ste 111, Orlando, FL 32819 · Permanent Food Service · License 5812821
What drove the grade
Food service manager not certified within 30 days of employment.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection2 intermediate, 5 basic-11
- Safety score89
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 30, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Manager working for 2 months.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233./one employee training certificate expired 2025/Michael B.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor./a case of chips/front counter/removed/
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation./manager's hair loose on both sides.
Employee with no beard guard/restraint while engaging in food preparation./manager on duty.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket.
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.