Jersey Mikes Subs
4437 13 St, St Cloud, FL 34769 · Permanent Food Service · License 5911531
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection2 high priority (no follow-up needed), 3 basic (1 repeat)-10
- Safety score90
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 3, 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 priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
sliced cheese (44°F - Cold Holding) in cookline make table overnight per operator
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sliced cheese (44°F - Cold Holding) in cookline make table overnight per operator - see stop sale
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Several food cases in freezer trailer
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in freezer. Operator has work order in and is using refrigerated trailer as a temporary walk in freezer while repair is pending
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Several on clean dish rack next to three compartment sink
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.
- Stop sale
- An order that the food can’t be sold or served.