Jon Smith Subs
3929 S Dixie Hwy, West Palm Beach, FL 33405 · Permanent Food Service · License 6006717
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 7 routine inspection2 high priority (no follow-up needed), 2 basic-8
- Safety score92
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 7, 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.
4 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.
Time/temperature control for safety food cold held at greater than 41°F. raw chicken (51°F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler in portioned stacked containers directly right of flat top. Per operator item was stored overnight. Operator discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. raw chicken (51°F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler in portioned stacked containers directly right of flat top.
Per operator item was stored overnight. Operator discarded. See stop sale.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of plastic soda and water bottles stored on floor exterior storage closet. Operator reorganized.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Box of single use food to go containers stored on floor of exterior storage closet. 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.
- Stop sale
- An order that the food can’t be sold or served.