Jersey Mike's Subs
819 Rinehart Rd, Lake Mary, FL 32746 · Permanent Food Service · License 6904716
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 Jul 23 routine inspection2 high priority (fixed by the Aug 18 follow-up, 1 repeat), 1 intermediate, 1 basic-12
- Complaint after follow-up on Jul 24, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 7 visitsRoutine inspection
- 6th follow-up visitAug 18, 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 14, Food-contact surfaces designed and maintained: shelves with rust that has pitted the surface.
More time given
- 5th follow-up visitAug 7, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 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.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: shelves with rust that has pitted the surface.
More time given
- 4th follow-up visitJul 31, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 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.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: shelves with rust that has pitted the surface.
More time given
- 3rd follow-up visitJul 30, 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.
Hot ham 47f Salami 48f Provolone cheese 48f All items held overnight per operator
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: shelves with rust that has pitted the surface.
More time given
- 2nd follow-up visitJul 29, 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.
Observed walk in cooler not working. Service personnel onsite working on unit. WALK IN FREEZER - tuna salad 43f - sliced cheese 35f DELI COOLER - operator states items held overnight - turkey 49f - ham 49f - peppered ham 50f - swiss cheese 50f - provolone 50f - hot ham 49f - hard salami 50f BEER COOLER operator states items brought over from DELI COOLER - provolone 46f - ham 47f
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: shelves with rust that has pitted the surface.
More time given
- 1st follow-up visitJul 24, 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.
DELI CASE - Tuna salad 41f - Chicken salad 42f WALK IN COOLER - peppered ham 50f - ham 50f - turkey 49f - cheese loaf 50f - sliced cheese 47f - hard salami 48f - roast beef 49f - cut cabbage 52f - swiss cheese 48f - hot ham 48f Operator states all items held overnight. See stop sale
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: shelves with rust that has pitted the surface.
More time given
- First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
DELI CASE; - tuna salad (54°F - Cold Holding); - chicken salad (53°F - Cold Holding); - roast beef (54°F - Cold Holding); - turkey, ham , cheese (53°F - Cold Holding) WALK IN COOKER - tuna salad (60°F - Cold Holding); prepared at 10am per the person in charge. - chicken salad (52°F - Cold Holding) prepared at 10am per the person in charge. - chicken salad (52°F - Cold Holding); - turkey (44°F - Cold Holding); - ham (45°F - Cold Holding); - roast beef (45°F - Cold Holding); - cheese (46°F - Cold Holding)
Repeat violation
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.
Basic1
Code 14, Food-contact surfaces designed and maintained: shelves with rust that has pitted the surface.
- shelves over triple sink
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.