Jersey Mike's Subs
10829 SR 54 Ste 103, New Port Richey, FL 34655 · Permanent Food Service · License 6113389
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 Sep 25 routine inspection3 high priority (fixed by the Sep 29 follow-up), 1 intermediate, 1 basic-13
- Complaint after follow-up on Sep 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitSep 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In display case - tuna 46°F, roast beef 47°F. Chicken salad 46°F. Salami 48°F. Temperatures were taken at 1:00, 2 hours ago all were below 45°F, all food moved to walk in freezer provided operator with time control form.
Administrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled
More time given
Basic1
Code 29, Plumbing and backflow prevention: Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.
More time given
- First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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.
tuna salad (47°F - Cold Holding); prepped 5 hours ago, see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In display case at front counter - deli roast beef (47°F - Cold Holding); provolone (47°F - Cold Holding); deli ham (47°F - Cold Holding); deli turkey (48°F - Cold Holding); pepper ham (48°F - Cold Holding); cappacoulo (47°F - Cold Holding); all held in display case overnight. Temperatures taken in the am. All are removed from display case and cut to order.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
tuna salad (47°F - Cold Holding); prepped 5 hours ago, see stop sale
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled
Bread container sides and lid
Basic1
Code 29, Plumbing and backflow prevention: Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.
Display case has standing water in bottom
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.