JERSEY MIKE'S SUB SHOP

Intermediate - - From initial inspection : Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Per 1 employee on site they do not have any food handler training and per manager all other employees have been working in site less then 60 days. Warning - From follow-up inspection 2025-08-12: 60 days callback from original inspection. Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. 2 employees touching raw beef and raw chicken for Philly sandwiches with gloved hands, then changing gloves and continuing to touch other clean equipment and make foods orders without washing hands before changing gloves. Warning

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. Employee put up hair with gloved hands then continued to handle clean equipment and make sandwiches without changing gloves or washing hands. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2025 Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. cut tomatoes (58F - Cooling, after 30 minutes 53F) in display reach in cooler at front counter, per manager tomatoes where cut around 8:30am, second temperature check at 1:45pm.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (58F - Cooling, after 30 minutes 53F) in display reach in cooler at front counter, per manager tomatoes where cut around 8:30am, second temperature check at 1:45pm.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (58F - Cooling, after 30 minutes 53F) in display reach in cooler at front counter, per manager tomatoes where cut around 8:30am, second temperature check at 1:45pm.

Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Per 1 employee on site they do not have any food handler training and per manager all other employees have been working in site less then 60 days. Warning

Basic - Single-service articles improperly stored. Box of sandwich bags on floor under front counter, box moved. Corrected On-Site