Jersey Mike's Subs
17247 Tamiami Trl #103, North Port, FL 34287 · Permanent Food Service · License 6805978
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 Jul 17 routine inspection2 high priority (fixed on the spot), 2 intermediate, 2 basic-14
- Safety score86
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 visitJul 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 35, Insects, rodents, pests and animals: Rear exit not protected with self-closing door.
More time given
- First visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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.
Observed cooked peppers (58°F - Cold Holding); cooked mushrooms (60°F - Cold Holding); cut lettuce (61°F - Cold Holding); cut tomatoes (57°F - Cold Holding); sliced cheese (60°F - Cold Holding) in the reach in cooler near the grill. The operator stated the potentially hazardous foods had been held overnight and is unable to determine the duration of time the foods have been held out of temperature. The operator discarded the above foods.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked peppers (58°F - Cold Holding); cooked mushrooms (60°F - Cold Holding); cut lettuce (61°F - Cold Holding); cut tomatoes (57°F - Cold Holding); sliced cheese (60°F - Cold Holding) in the reach in cooler near the grill. The operator stated the potentially hazardous foods had been held overnight and is unable to determine the duration of time the foods have been held out of temperature. The operator discarded the above foods.
Fixed on the spot
Intermediate2
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Observed no employee training certificates available. Employees presently working provided proof on phone.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee beverage stored on a shelf above a food preparation table in the prep area. The operator discarded the beverage.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Rear exit not protected with self-closing door.
Observed the self-closing door device in disrepair for the rear exit.
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.