JERSEY MIKE'S SUBS
250 S SR 7 STE 200, Royal Palm Beach FL 33414 · 6788496689
Last inspected Jun 26, 2026 · 8 visits since August 2023
OCT 24
NOV 24
JUL 25
FEB 26
JUN 26
▼ IMPROVING
5 inspections trending up, 22 points better than 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. Emailed one
★ 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--2024070707 | Oct 3, 2024 | Apr 8, 2025 | $200 |
Inspection history
8 visits, newest first
Jun 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched the side of mouth then handled bag with mayonnaise and clean pan; no hand wash. Employee washed hands and used clean pan.
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. At prep counter: cut lettuce (53F at 11:05am; 52F at 12:10pm- Cooling) As per operator, cooling since 7:45am. Item did not cool to 41F in a total of 4 hours. Stored over stacked. 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. At prep counter: cut lettuce (53F at 11:05am; 52F at 12:10pm- Cooling) As per operator, cooling since 7:45am. Item did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter: sliced tomatoes (47F at 11:10am; 47F at 11:40am - Cooling) As per operator, cooling since 8:30am. At flip top cooler unit: sliced cheese (52F at 11:05pm; 53F at 11:35am- Cooling) As per operator, cooling since 10am. At current rate of cooling, products will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill over stacked portions.
Show the remaining 2 findings ▾
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. 2 employees employed less than a month. Emailed form to operator.
Current Hotel and Restaurant license not displayed.
Feb 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area: sliced cheese (51F at 1:15pm; 51F at 1:45pm- Cooling) As per operator, cooling since 10:00am; cut lettuce (51F at 1:20pm; 47F at 1:45pm - Cooling); sliced tomatoes (51F at 1:20pm; 45F at 1:45pm - Cooling) As per operator items, cooling since 9:45am. At current rate of cooling items will not cool to 41Fbin a total of 4 hours. Operator moved to quick chill.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched clothes to fix pants then handled wrapped turkey; no hand wash. Employee washed hands.
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. At flip top cooler: sliced Swiss cheese (56F - Cold Holding); cooked mushrooms (47F - Cold Holding) As per operator, stored in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sliced Swiss cheese (56F - Cold Holding); cooked mushrooms (47F - Cold Holding) As per operator, stored in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area: sliced tomatoes (68F at 10am; 66F at 10:35am- Cooling); cut lettuce (59F at 10am; 59F at 10:35am - Cooling) As per operator, cooling since 9am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Operator placed to quick chill.
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.
No Heimlich maneuver/choking sign posted. Emailed to operator.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee fix sleeves, clean knife at sink then began to prepare order by cutting bread; no hand wash. Employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee clean knife that was soiled at triple sink with just water; no soap; no sanitizer then used knife to cut bread. Employee properly clean and sanitized knife.
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. 2 employees employed less than 60 days. Emailed form to operator.
Oct 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw chicken, changed gloves then handled clean utensil to prepare chicken and make sandwich; no hand wash. Employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch ears then touched prep table, make table where sandwich prep items are and put clean mittens on to take bread from oven; no hand wash. Employee washed hands.
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. At flip top cooler unit: sliced white American cheese (54F - Cold Holding); cooked mushrooms (46F - Cold Holding) As per manager, unit stocked the night before and items stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: sliced white American cheese (54F - Cold Holding); cooked mushrooms (46F - Cold Holding) As per manager, unit stocked the night before and items stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At make table: cut lettuce (47F at 10:13am; 47F at 10:54am- Cooling) As per employee stored since 8:00am. sliced tomatoes (57F at 10:13am; 57F at 10:54am- Cold Holding) stored since 8:50am At current rate of cooling, items will not cool to 41F in a total of 4 hours. Items stored over stacked. Advised manager to quick chill items.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Blake Howard expired 04/07/2023.
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.
Nov 1, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by cookline-chopped lettuce 50-54 at 3:30 ( cooling since 9:00), sliced tomatoes 50-54f at 3:30 ( cooling since 9:00)- at current rate of cooling food did not reach 41F within 4 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler-mushrooms 50-54F- cold holding, sliced cheese 50-54F- cold holding - food not prepared or portioned today- out of temperature for 1.5 hours- operator over to reach in freezer 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. At flip top cooler by cookline-chopped lettuce 50-54 at 3:30 ( cooling since 9:00), sliced tomatoes 50-54f at 3:30 ( cooling since 9:00)- at current rate of cooling food did not reach 41F within 4 hours- see stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and open drink container over clean metal pans- operator removed employee items.
Aug 1, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce 47 as per manager less than 30 minutes.at sandwich station.
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 one
Food-contact surface soiled with food debris, mold-like substance or slime. Clean Slicer soiled with old tomato pieces.
Spray bottle containing toxic substance not labeled. Light yellow color liquid spray bottle by three compartment sink not labeled. Manager labeled.
Carbon dioxide/helium tanks not adequately secured.. Manager chained.
Employee with no beard guard/restraint while engaging in food preparation. Employee with long beard preparing sandwiches and slicing turkey without any hair restraint for loose beard hair.
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.