JERSEY MIKE'S SUB SHOP
3252 REDEEMER WAY, New Port Richey FL 34655 · 727-999-3737
Last inspected Feb 25, 2026 · 6 visits since September 2023
SEP 23
JAN 25
OCT 25
FEB 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed DBPR HR 5030-104 to manager
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cappacoulo (48F - Cold Holding); Swiss cheese (48F - Cold Holding); provolone cheese (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cappacoulo (48F - Cold Holding); Swiss cheese (48F - Cold Holding); provolone cheese (48F - Cold Holding), see stop sale tuna salad (45F - Cold Holding); deli ham (45F - Cold Holding); roast beef (45F - Cold Holding) moved to freezer to quick chill, temperatures taken last night were 38F.
Handwash sink not accessible for employee use at all times. Roll of paper towels in hand wash sink in dish wash area,
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shredded lettuce and sliced tomatoes at front counter not time marked, employee was able to determine the time lettuce and tomatoes were put out and properly time marked
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided establishment with printed copy of 5030-104
Manager or person in charge lacking proof of food manager certification. Cameron is person in charge with no manager certification
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. Alyson has not been here 60 days, has not been informed of her responsibilities, Alyson read and signed reporting agreement
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cameron does not have his food handlers training
Nov 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority5 Intermediate0 Basic
Show 6 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sliced tomatoes and shredded lettuce not time marked, manager was able to determine time product was put out
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed DBPR HR 5030-104 to manager
Handwash sink not accessible for employee use at all times. Container of tomatoes in hand sink in prep area, tomatoes moved
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Nichole Maloney manager on duty, does not have manager certification and no other manager at establishment has manager certification
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. Emailed DBPR HR 5030-103 to manager
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at front cook/counter area 76F after running for 3 minutes
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.