Jersey Mike's Sub Shop
4695 Gulf Blvd, St. Pete Beach, FL 33706 · Permanent Food Service · License 6218638
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection1 high priority (fixed on the spot), 1 intermediate, 6 basic (1 repeat)-13
- Complaint after follow-up on Nov 4Counts in full until a follow-up finds the problems fixed-20
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 4, 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.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Per the manager on duty, employees have completed the food safety training course but have not yet taken the exam. No employee training could be provided during the callback inspection. The establishment currently has 4 employed currently. Manager Ashlyn, who has been employed for 1 year and 3 months. Natalia, who has been employed for 11 months. Alex, who was previously working at their Clearwater location, has been employed for approximately a year, and recently transferred to this location. Naomi, who was hired 3 months ago and was not present during the inspection. CFM Area Manager Marco Polonia is the only employee with a CFM certificate and works in the establishment once a week. Former CFM Austin O'Neil is no longer employed.
Administrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets of bottom cold holding door of front service line display cooler soiled with food debris. Gaskets of single door deli cooler soiled with black substance and food debris.
More time given
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food items stored on front line: cut tomatoes cut at 8:30am (47°F - Cold Holding); cut lettuce at 7am (47°F - Cold Holding) Both food items were observed filled over the fill line of the stainless steel container. Stored inside bottom interior of front service display cooler: cut lettuce cut at 8:30am (49°F - Cold Holding) The PIC stated that food items were cut this morning and then stored in the bottom interior of the display cooler. Temperatures were taken at 10am, food items have not been out of temperature for more than 4 hours. The items were moved to the walk in freezer to rapidly bring down the temperature, and an ambient thermometer was placed inside the display cooler and read at 46 degrees. Discussed storing TCS food items in a cold holding unit that maintains 41 degrees or below and monitoring temperatures throughout the day to ensure proper cold holding. The PIC stated they will submit a work order for the bottom interior of the display cooler. Second temperature was taken at 2:45pm: Re-temped cut lettuce cut at 8:30am (42°F - Cold Holding); Re-temped cut tomatoes cut at 8:30am (38°F - Cold Holding); Re-temped cut lettuce at 7am (39°F - Cold Holding)
Fixed on the spot
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. Only employee food handler training certificate that was provided was for the CFM Austin O'Neil with a completion date of 9/30/2024 through SafeStaff FRLA. No other employee training could be provided.
Basic6
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Green and white cutting boards stored on rack across from three compartment sink.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of bread oven soiled with food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets of bottom cold holding temperatures unit of display cooler soiled with food debris. Gaskets of single door deli cooler soiled with black substance and food debris.
Repeat violation
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed plumbing line leaking water into a red bucket underneath the three compartment sink.
Standing water in bottom of reach-in-cooler.
Soiled standing water at bottom interior of front service display cooler.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall above three compartment sink has build up of black mold like substance.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.