JERSEY MIKE'S SUBS
1780 N CONGRESS AVE STE 700, Boynton Beach FL 33426 · 5617359400
Last inspected Aug 5, 2026 · 9 visits since October 2023
DEC 24
MAR 25
NOV 25
JUL 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 Sliced tomatoes and shredded lettuce
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024031727 | May 14, 2024 | Jul 1, 2024 | $200 |
Inspection history
9 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed Employee handling raw beef, changed gloves without washing hands, then handled bread to assemble sandwiches. Educated employee on proper hand washing procedures. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken opened from commercial packaging over raw beef at walk I freezer. Educated operator. Operator stored products properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (48F - Cooling) at 11:32; cooling since 9:32 - 48F at 11:56 Observed at make table cooler. At current rate of cooling product will not reach 41F within 4 hours. Advised operator to use time control. Advised operator to time stamp product for remaining 1.5 hours. Time control procedure emailed to operator.
Aug 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not in commercial packaging over bread at walk in freezer. Educated operator on proper storage procedures.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not in commercial packaging over raw beef at walk in freezer. Educated operator on proper storage procedures.
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. drop in cooler: sliced tomatoes (48F - Cooling) at 3:19; cooling since 10:00 At current rate of cooling product did not reach 41F within 4 hours. See 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. drop in cooler: sliced tomatoes (48F - Cooling) at 3:19; cooling since 10:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. In guest/employee restroom.
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.
Spray bottle containing toxic substance not labeled. Fabuloso spray bottle bot labeled at mop sink.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on self service soda machine behind nozzles.
Mar 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee answered phone and wrote orders down on a paper, then put on gloved and proceeded to package sandwiches, without washing his hands first. Employee washed his hands.
No chemical quaternary test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical QAC test kit provided when using sanitizer at three-compartment sink and wiping cloth container
In-use wet wiping cloth/towel used under cutting board at front counter. Operator removed
May 15, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey (48F - Cold Holding); tuna salad (50F - Cold Holding); chicken salad (50F - Cold Holding); ham (48F - Cold Holding); roast beef (50F - Cold Holding); provolone (50F - Cold Holding); in meat case at front line. Not prepped or portioned. In unit over four hours.
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 Sliced tomatoes and shredded lettuce
May 14, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey (48F - Cold Holding); tuna salad (50F - Cold Holding); chicken salad (50F - Cold Holding); ham (48F - Cold Holding); roast beef (50F - Cold Holding); provolone (50F - Cold Holding); in meat case at front line. Not prepped or portioned. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey (48F - Cold Holding); tuna salad (50F - Cold Holding); chicken salad (50F - Cold Holding); ham (48F - Cold Holding); roast beef (50F - Cold Holding); provolone (50F - Cold Holding); in meat case at front line. Not prepped or portioned. In unit over four hours.
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 Sliced tomatoes and shredded lettuce
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat case bottom - shredded lettuce (53F - Cold Holding); sandwich make table - shredded lettuce (48F - Cold Holding) both prepared at 8am and held over 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat case bottom - shredded lettuce (53F - Cold Holding); sandwich make table - shredded lettuce (48F - Cold Holding) both prepared at 8am and held over 4 hours - see 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. Walk in cooler - sliced tomatoes (47F - Cooling), front counter sandwich make table - sliced tomatoes (53F - Cooling) at 1:00pm cooling started 9am - just 4 hours operator moved sliced tomatoes to freezer to facilitate the cooling process.
Time/temperature control for safety food thawed in an improper manner. Cooked Chicken thawing at room temperature- operator moved to walk in cooler.
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.