Jersey Mike's Subs
10658 Avalon Rd Ste 130, Winter Garden, FL 34787 · Permanent Food Service · License 5816101
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.Lettuce,51 f,cut tomatoes,51 f held less than four hours transferred to walk in freezer.After .
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 1 basic-16
- Safety score84
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 17, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.Lettuce,51 f,cut tomatoes,51 f held less than four hours transferred to walk in freezer.After .
5 hour,cut tomatoes,41 f,cut lettuce,40 f
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink.
Repeat violation
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.Degreaser stored next to gloves in dry storage area.Operator removed the degreaser.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.Expiration date and date of birth.Operator updated information.
Fixed on the spot
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Residue build up on the side of grill. Ceiling is dusty in the dining room.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.