Jersey Mikes Subs 13081

3832 Tyrone Blvd N, St. Petersburg, FL 33709 · Permanent Food Service · License 6217032

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 24 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
3 high priority (fixed by the Sep 24 follow-up), 2 intermediate, 4 basic
-19
Safety score81

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep232026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 3 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
Basic3
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
  More time given
- Code 33, Garbage and refuse: Open dumpster lid.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris in back prep kitchen
  More time given
Official report, on the Florida DBPR website
First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 2 Intermediate
- 4 Basic
What 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.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. In reach in cooler compartment under display case on front line- -tomatoes sliced before 10AM today at 47°F. Stop Sale issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk in cooler- ham (44°F - Cold Holding); Swiss cheese (44°F - Cold Holding); chicken salad (47°F - Cold Holding); cooked chicken (44°F - Cold Holding) Ambient temperature was 45°F when I arrived, operator did not know what temperature it was at beginning of day but said they received a truck around 10 or 11 this morning, and had been in and out of unit frequently. I propped open walk in freezer located in walk in cooler to allow it to drop the temperature in the cooler. Walk in ambient temp at 41°F when I left and food temps were dropping when I retemped.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  In reach in cooler compartment under display case on front line- -tomatoes sliced before 10AM today at 47°F. Stop Sale issued.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Soda nozzles at soda machine are soiled
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Store Manager Samantha Becker unable to provide proof of CFM
Basic4
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary 0ppm) Operator remade sanitize bucket and tested at 200PPM
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris in back prep kitchen
Official report, on the Florida DBPR website

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.