Jon Smith Subs
3900 S Congress Ave, Lake Worth, FL 33461 · Permanent Food Service · License 6009283
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. raw chicken (48°F - Cold Holding) not prepped or portioned today stored overfilled in cook line flip top cooler directly right of flat top.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (fixed on the spot), 1 basic-7
- Safety score93
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 visitOct 26, 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.
3 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. raw chicken (48°F - Cold Holding) not prepped or portioned today stored overfilled in cook line flip top cooler directly right of flat top.
Per operator, items moved from walk in cooler less than 2 hours ago. Operator removed overfilled portion and placed in below reach in cooler to chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw ground beef stored above containers of ready to eat veggies in cook line reach in cooler. Operator reorganized.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of French fries stored on floor walk in cooler. Operator reorganized.
Fixed on the spot
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Back exit door blocked by bread crates. Operator reorganized.
Fixed on the spot
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.