Jersey Mike's Subs
274 Buena Vista Blvd, The Villages, FL 32162 · Permanent Food Service · License 7000699
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 Aug 24 complaint inspection3 high priority (fixed by the Oct 13 follow-up), 2 intermediate, 3 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 24, 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 priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Front line sliced tomatoes temp 50°F
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sliced tomatoes (50°F - Cold Holding) at front counter
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee rubbed hands together for 5 seconds
Intermediate2
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.
Emily has not been here 60 days, no food safety training or signed employee health agreement
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. No employee food training for Kaniah. Two other employees have not been here 60 days
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of onions stored on the floor in dry storage, 2 cases of lettuce on floor in walk in cooler next to beverage rack
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Manager put hair restraint on
Fixed on the spot
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing bracelets while engaging in food preparation
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.