JIMMY JOHN'S RESTAURANT

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added, no vacuum breaker on hose bib

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on hand sink front counter area , no paper towels. Operator placed paper towels inside dispenser. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed. Observed lice displayed 19/01/2026

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the floor, inside walk in freezer. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cashier collect money from customer with gloves on then proceeded to cut sandwich with same gloves without washing hands. Coached employee employee on the proper handwashing before engaged in food preparation. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching her AirPods that's in her ear while making a sandwich and did not wash her hands after and proceeded to continue making the sandwich. Coached employee employee on the proper handwashing procedure.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge stored at handwashing sink located next to the three compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents located at walk in cooler soiled with dust.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice scoop not properly stored inside the container located on top of ice machine.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee working at prep line with long hair hanging down her face.

Basic - Equipment in poor repair. Observed reach in cooler located next to bread oven in disrepair.

Basic - Floor not cleaned when the least amount of food is exposed. Observed floor at walk in cooler soiled.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer vents.

Basic - Observed wet mop not stored in a manner to properly dry.

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler have accumulation of soil residues.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at the reach in cooler cutting board . Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the sugar. Operator removed it.Repeat Violation Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna salad 55° F ( cold-holding) . As per manager tuna was prepared around 10:30am this morning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad 55° F ( cold-holding) . As per manager tuna was prepared around 10:30am this morning.

Intermediate - 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. Operator printed out the form and employees signed it. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ac vents soiled-above 3 compartment sink.

Basic - Cutting board has cut marks and is no longer cleanable.observed all cutting boards have cut marks and are no longer cleanable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in cooler at the front area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching the sugar. Operator removed it. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution at + 200 ppm. Manager added water to get 100 ppm. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at two handwash sinks. Manager provided the paper towel. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink/black mold like substance in the interior of the ice machine.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed two employees engaged in food preparation without hair restraint.

Basic - In-use ice scoop stored on soiled surface between uses. Observed in use ice scoop stored on the top of ice machine. Manager moved the ice scoop to be cleaned and sanitized and stored in a bucket. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves soiled at walk in cooler.

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salami (50°F - Cold Holding) at reach in cooler front counter. The product was overfilled. As per manager for less than one hour. Manager moved the products to another container and at the bottom part of the reach in cooler. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler fan cover soiled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice. Manager removed the ice scoop. Corrected On-Site