Jersey Mike's Subs
455 A NE 5 Ave, Delray Beach, FL 33483 · Permanent Food Service · License 6013494
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...tuna salad 46°F in top shelf at deli case , food not prepped or portioned today , food being held more than 4 hours .
How the score was calculated
- Starting score100
- Violations at the Oct 29 complaint inspection3 high priority (1 fixed on the spot, 2 repeats), 1 intermediate, 1 basic-23
- Administrative complaint on Oct 29Counts in full until a follow-up finds the problems fixed-20
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Time/temperature control for safety food cold held at greater than 41°F...tuna salad 46°F in top shelf at deli case , food not prepped or portioned today , food being held more than 4 hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...tuna salad 46°F in top shelf at deli case , food not prepped or portioned today , food being held more than 4 hours .
Stop sale issued .. Ham 46°F, ham 44°F, turkey 47°F in top shelf at deli case . Food not prepped or portioned today , food being held less than 4 hours . Employee replace food bottom acceptable shelf. .. Food temperature down 43°F during inspection Cheese 45°F-43°F, turkey 44°F-43°F in walk in cooler . Food in commercially package. Food being held less than 4 hours . Manager opened inside walk in freezer door . Food temperature down 43°F during inspection.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food...employee handled money and then changed gloves without washing hands .
Employee washed hands after discussion.
Fixed on the spotRepeat violation
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...observed at 4:20 pm cut lettuce 51°F in cold dropping unit to serve customers at front line .
Took another temperature at 4:49 pm , cut lettuce 49°F . Food being held less than 4 hours . Manager time marked.
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation...employee wearing visor with down hair .
Earlier inspections 1
B87Routine inspection7 violations, 2 high priority No follow-up needed
- First visitAug 27, 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
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...slice tomatoes 50°F in cold hold well at front line , food being held less than 4 hours , employee removed to walk in cooler , ham 50°F in display reach in cooler top shelf at front line, food not prepped or portioned today , food being held less than 4 hours .
Employee removed removed food to bottom acceptable shelf .
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee grabbed raw chicken steak to cook and grabbed bread , cheese without change gloves and washing hands .
Employee washed hands after discussion.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic4
Code 29, Plumbing and backflow prevention: Leaking pipe from handwashing sink by the kitchen.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water...by the handwashing sink at kitchen.
Ceiling tiles missing at kitchen
Floor soiled/has accumulation of debris...throughout front line and kitchen.
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.