Carrollton, Carroll County

Jersey Mike's Subs

1670 S US HWY 27 STE 800 CARROLLTON, GA 30117

Food

Latest score

Mar 30, 2026

City

Carrollton

County

Carroll

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Mar 30, 2026

Routine

Score: 855 violations

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2-2A - management knowledge, responsibilities, reporting

4 ptsCorrected: NoRepeat: Yes

Observed no signed employee reporting agreements.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: NoRepeat: Yes

observed no hot water at hand washing sink near prep top cooler as well as hand washing sinks in both restrooms

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: NoRepeat: Yes

Observed black buildup present in drink nozzels in dining room./Sanitize more frequently

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: NoRepeat: No

Observed food stored on floor in walk in cooler and in walk in freezer./ all food must be stored at least 6 inches above the ground.

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: YesRepeat: No

Observed mop handles leaned on bags of drink syrups./ Mops must be stored separately from food items.

Sep 16, 2025

Routine

Score: 807 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: Yes

Observed items cold held above 41F including: Prep-top: sliced tomato 47F, lettuce 50F, sliced cheese 49F. PIC discarded items.

6-1D - time as a public health control: procedures and records

Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)

9 ptsCorrected: YesRepeat: No

Observed items above 41F without time stamps including: sliced tomato 55F and lettuce 47F. PIC added time stamp.

2-2A - management knowledge, responsibilities, reporting

Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)

4 ptsCorrected: NoRepeat: No

Observed no signed employee reporting agreements.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(g) - handwashing sinks, nos/capacities (pf)

4 ptsCorrected: NoRepeat: No

observed no hot water at hand washing sink near prep top cooler as well as hand washing sinks in both restrooms

2-2E - response procedures for vomiting & diarrheal events

Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)

4 ptsCorrected: NoRepeat: No

Observed no bodily fluid clean up procedure.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: YesRepeat: No

Observed multiple sanitizer buckets in use below 150 ppm. PIC re-made sanitizer.

17A - toilet facilities: properly constructed, supplied, cleaned

Regulation: 511-6-1.06(5)(h) - toilet room receptacle, covered (c)

1 ptsCorrected: NoRepeat: No

Observed no trash can with lid in women's restroom.

Mar 7, 2025

Routine

Score: 763 violations

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4-1A - food separated and protected

Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)

9 ptsCorrected: NoRepeat: No

Observed raw bacon and raw steak stored beside ready to eat pickles in walk-in cooler./adhere to proper storage order guidelines to prevent cross contamination

6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: NoRepeat: Yes

Observed prep top cooler holding tuna salad at 46F, cooked chicken 48F and lettuce 48F

1-2B - certified food protection manager

Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)

4 ptsCorrected: NoRepeat: No

Observed current Servsafe expired as of 06/19/24

Sep 16, 2024

Routine

Score: 833 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: NoRepeat: No

Observed prep top cooler holding tuna salad at 49F; lettuce 48F./PIC discarded foods and will have unit repaired

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: NoRepeat: No

observed no hot water at hand washing sink near prep top cooler as well hand washing sinks in both restrooms

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)

4 ptsCorrected: YesRepeat: No

observed drink machine in dining room with heavy build up present inside drink nozzles./PIC cleaned drink nozzles

Mar 8, 2024

Routine

Score: 823 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: Yes

Observed front display cooler, both prep top coolers holding TCS foods above 41F, see temperature log for reference./manager moved food items held for less than 4 hours to walk-in cooler and discard all foods being held for longer than 4 hours. Repair unit as soon as possible

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: NoRepeat: Yes

Observed hand washing by sink taking too long to reach proper hot water temperature./PIC must check water heater capacity and repair as necessary. Hot water must reach 100F

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)

1 ptsCorrected: NoRepeat: No

Observed ice build up in walk in freezer and gasket to freezer with heavy buildup./ clean gasket to improve seal.

Sep 26, 2023

Routine

Score: 774 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: NoRepeat: Yes

Observed front display cooler, both prep top coolers holding TCS foods above 41F, see temperature log for reference./manager instructed to move food items held for less than 4 hours to walk-in cooler and discard all foods being held for longer than 4 hours. Repair unit as soon as possible

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: NoRepeat: No

Observed hand washing by sink next to prep top cooler used for food dumping (mushrooms); observed hand washing sink taking too long to reach proper hot water temperature./All handwashing sink must be used for handwashing purposes only, no food or any liquid is allowed, manager must check water heater capacity and repair as necessary. Hot water must reach 100F

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)

4 ptsCorrected: NoRepeat: No

Observed drink nozzles with heavy black mold built up in drink machine located in dining room./clean drink nozzles between shifts to prevent future built-up; observed magnetic knife strip with rust present./re finish or replace as necessary

8-2B - toxic substances properly identified, stored, used

Regulation: 511-6-1.07(6)(c) - storage, separation (p)

4 ptsCorrected: NoRepeat: No

Observed bleach and sanitizer bottles stored next to dry foods (sugar and corn flour mix); observed unlabeled spray bottle above prep sink./keep all working and chemicals containers and bottles in a designated area away from food and food prep areas, label all working containers to prevent potential contamination