Jersey Mike's Subs
3843 S Nova Rd, Port Orange, FL 32127 · Permanent Food Service · License 7406993
What drove the grade
Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection2 high priority (no follow-up needed), 2 intermediate, 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 24, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
See stop sale. -sliced tomatoes
Code 03, Food out of temperature: Time/temperature control for safety food prepared at ambient temperature not cooled to 41°F within 4 hours.
-portions of cut tomatoes did not cool back down to 41°F within 4 hours of being cut during prep. Temperature checked at 49-50°F after product was moved to separate cooler.
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
-Cut tomatoes placed into deep container and placed on line at high load levels , without lid for use during service. Advised to consider a time as a public health control policy if tomatoes cannot be maintained ay 41°F or below
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-front access to hand sink near service counter is obstructed by garbage can
Basic1
Code 33, Garbage and refuse: Open dumpster lid.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.