JERSEY MIKE'S SUBS
6231 PGA BLVD UNIT 116, Palm Beach Gardens FL 33418 · 561-231-5999
Last inspected Feb 9, 2026 · 6 visits since August 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter- sliced tomatoes 48-50- cold holding- food over stacked - food out of temperature for 30 minutes- operator moved to reach in cooler to quick chill,
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled soiled wiping cloth then changed gloves without washing hands. Advised operator of proper handwashing.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front counter, Employee using soiled towels to wipe surfaces, and hands then changing gloves without washing hands. Advised operator of proper handwashing.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At front counter, meat slicer, in use knife not properly sanitized. Advised operator to sanitize all equipment before use.
Wet wiping cloth not stored in sanitizing solution between uses. At front counter, wet wiping cloths not stored in sanitizing solution.
Show the remaining 1 finding ▾
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At front counter, employees using soiled wet wiping cloths that are hanging from hooks to wipe slicer, counters, in use knife and not storing cloths in sanitizer bucket.
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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter- sliced tomatoes 48-50- cold holding- food over stacked - food out of temperature for 30 minutes- operator moved to reach in cooler to quick chill,
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- Cut tomatoes 48-50F at 10:25 to 48-50F at 10:40( cooling since 9:00)- food heavily wrapped in plastic - at current rate of cooling food will not reach to 41F within remaining time- operator placed in walk in freezer to quick chill.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded.
Show 3 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employees.
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.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed mushrooms stored over containers of sauce - educated operator employee removed and stored properly.
Nothing was found. The inspector recorded no violations at all.
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.