Jerry's Pizza & Subs
924 W SR 436 STE-1300, Altamonte Springs, FL 32714 · Permanent Food Service · License 6904688
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 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.
10 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 identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Operator marked time 3:15 pm
Fixed on the spot
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee dish washing new employee. Operator had employee sign and acknowledge.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slicer
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Portable ac in front of hand sink by pizza make table.
Code 53, Manager certification and employee training: 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.
Basic5
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Hanging from rack shelves. Operator removed.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Employee washing dishes and rinsing no sanitize step. Educated operator employee must wash rinse and sanitize all equipment.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Clean plates and Togo trays on dusty rack.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Togo aluminum trays on dry storage shelves. Employee turned over.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Dated 2023.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
At the first visit
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Follow-up, Jun 22, 2026More time given
Basic9
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
More time given
At the first visitFixed on the spot
Garlic knots on back prep table stored under soap dispenser and next to hand sink. Operator removed
Follow-up, Jun 22, 2026More time given
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
More time given
At the first visitFixed on the spot
in between wall and prep table in ware washing area. Operator removed
Follow-up, Jun 22, 2026More time given
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
At the first visitFixed on the spot
Portion cup used for scooping chicken. Removed
Follow-up, Jun 22, 2026More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
At the first visit
-shelves in reach in cooler under slicer and steamwell
Follow-up, Jun 22, 2026More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visit
Blow fan in back kitchen
Follow-up, Jun 22, 2026More time given
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
More time given
At the first visitFixed on the spot
-Clean pizza trays stored next to hand sink and under soap dispenser . Operator removed
Follow-up, Jun 22, 2026More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
At the first visit
In mens
Follow-up, Jun 22, 2026More time given
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
More time given
At the first visitFixed on the spot
Purse on prep table . Operator removed
Follow-up, Jun 22, 2026More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
Follow-up, Jun 22, 2026More time given
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.