JERSEY MIKE'S SUBS
2350 N FEDERAL HWY STE 105, Pompano Beach FL 33062 · 7722840004
Last inspected Aug 10, 2026 · 7 visits since August 2023
AUG 24
NOV 24
MAY 25
OCT 25
JUL 26
▲ GETTING WORSE
5 inspections trending down, 19 points off where it started.
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 Cleanup of Vomiting and Diarrheal Events Handout.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on shelves in walk in freezer.
Jul 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at front counter, Sliced Cheese (48F - Cold Holding),per operator, food not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler and held for approximately 3 hours. Cheese piled too high in pan. Employee removed cheese and placed in walk in cooler to quick chill.
Handwash sink does not have running water or enough water pressure to properly wash hands. Handwashing sink at front counter has signage stating " Do not use", for pipe fitting issues. Employees unable to use handwashing sink at front area. Handwashing sink in back room available.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 4 employees at time of inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on shelves in walk in freezer.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor at front counter. Employee removed bucket from shelf.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Commercially processed mushrooms stored in pan in walk in cooler, opened since 10/8/25 ( 14 days ago ). Manager discarded. See Stop Sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Commercially processed mushrooms stored in pan in walk in cooler, opened since 10/8/25 ( 14 days ago ). Manager discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Cheese (46F - Cold Holding) in flip top, per operator, foods not prepped or portioned today.Food held in back reach in cooler and placed in front cooler at 9:30 am. Manager placed in walk in cooler to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In front cold unit, Cut Lettuce (46F - Ambient Cooling)at 9:54 am since 9:30 am to 54 F at 10:30 am. Manager placed ice packs on food to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink next to front cooler. Manager provided paper towels.
Bowl or other container with no handle used to dispense food. Shaker bottle without handle stored in bin of cornmeal under prep table in back area. Employee removed from food.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on shelf and floor in walk in freezer.
May 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed commercially processed mushrooms (61F - Cooling) inside single door flip top cooler at cook line. Per operator, food not prepped or portioned today; food stored inside cooler for approximately 5.5 hours. Food never reached 41F in allotted time for cold holding. Stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed commercially processed mushrooms (61F - Cooling) inside single door flip top cooler at cook line. Per operator, food not prepped or portioned today; food stored inside cooler for approximately 5.5 hours. Food never reached 41F in allotted time for cold holding. Stop sale.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400ppm). Operator remade to 200ppm.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink tumblers and cell phone stored on dry storage shelf, next to mayonnaise jars. Employee removed.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher, in kitchen, in recharge zone.
Nov 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. On prep line by prep sink, can opener soiled with food debris.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began working with food after coming back from throwing out trash, no handwashing before putting on gloves. Discussed with employee they must wash hands when coming back from throwing out trash. Employee washed hand then put gloves on.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored next to sanitizer bucket by handwashing sink
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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 Cleanup of Vomiting and Diarrheal Events Handout.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris, mold-like substance or slime. Operator cleaned and sanitized.
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.