JERSEY MIKE'S SUBS
71 E INDIANTOWN RD STE 801, Jupiter FL 33477 · 561-677-2077
Last inspected Jul 24, 2026 · 7 visits since August 2023
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill station make table - sliced Swiss cheese (41F-51F - Cold Holding) not portioned or prepared today held in overfilled container - operator split and moved to reach in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
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/ At time of inspection 4 employees working with no certified food manager present, discussed with person in charge.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator who corrected solution to 200ppm.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees numerous times wiping food debris with dry soiled cloth towel on food prep areas at sandwich and touching foods to prepare sandwiches without washing hands first and changing gloves; educated Employees washed hands.
Soiled dry wiping cloth in use- to wipe sandwich prep areas at at front counter Educated and discarded
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm);fixed to 200
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (47-53F - Cooling)at 3:23 to 52 F at 3:40 since 12:00;in walk-in cooler; at this rate food will not reach 41 F or below within 4 hours; food overstocked; food moved to walk-in freezer; smaller portions also made;
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef then handled Swiss cheese. Instructed employee on proper glove changing and hand washing. Employee removed gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill station make table - sliced Swiss cheese (41F-51F - Cold Holding) not portioned or prepared today held in overfilled container - operator split and moved to reach 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.