Jersey Mike's Subs
10130 Northlake Blvd Ste 206, West Palm Beach, FL 33412 · Permanent Food Service · License 6023315
What drove the grade
Food-contact surfaces not sanitized after cleaning, before use.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection2 high priority (1 fixed on the spot), 1 intermediate, 1 basic-13
- Safety score87
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 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 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.
At front counter prep table, sliced tomatoes (48°F - Cold Holding)in overfilled pan, not prepared or portioned today. Operator stated item held in unit approximately 2 hours. . Advised operator of cold holding parameters. Operator placed into walk in to quick chill.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. At front counter, establishment is using dry soiled towels to wipe food contact surfaces. Advised operator to properly sanitize all surfaces before use.
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Establishment has dry soiled wiping cloths on hooks at food prep table and is using soiled dry wiping cloths to clean in use knives and wipe cutting boards. Advised operator of proper storage and use of wiping cloths. Operator removed dry wiping cloths and placed into sanitizer bucket.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.