JERSEY MIKE'S SUBS
2560 N MCMULLEN BOOTH RD UNIT B, Clearwater FL 33761 · 8133136772
Last inspected Aug 4, 2026 · 6 visits since August 2023
AUG 23
JUL 24
JAN 25
AUG 25
AUG 26
▼ IMPROVING
5 inspections trending up, 14 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. Provided operator with paper form. Poster is not hanging on wall
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021001113 | Jan 4, 2021 | Feb 5, 2021 | $400 |
Inspection history
6 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (45F - Cold Holding); cut lettuce (45F - Cold Holding) Refrigerated unit not turned on. Operator turned on unit. Food was in unit for less than 4 hours
Toxic substance/chemical improperly stored. Spray bottles containing chemicals stored with bag in box beverage cases
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.
Food stored on floor. Bottles of Pepsi stored on the floor
Aug 15, 2025Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 52F cold hold, tomatoes stacked high above the make table well. I discussed operator the need to only stack to the fill line of the pan holding tomato's. Operator removed excess tomatoes and moved them into a second pan
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing foods removed from the original container not labeled with common name. Discussed the need to label all foods removed removed from its original container.
Mar 13, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Establishment unable to be licensed at time of licensing inspection 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Cold holding unit was added on service line in between handwash sink and bread racks. Cold holding unit is located in counter top. Countertop warmers removed in service area. Microwave oven removed in service area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 4 ceiling tiles in kitchen area above walk in freezer and drying rack not smooth and easily cleanable.
Food stored on floor. Sugar container on floor. Operator relocated.
Jul 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (46F - Cold Holding); cheese (47F - Cold Holding) operator cut less than 4 hours ago. Operator placed food in walk in freezer for rapid chill. Second temperatures: cheese 34F, tomatoes 41F. Operator turned down temperature on unit
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 operator with paper form. Poster is not hanging on wall
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. 1 employee who has worked at establishment for less than 60 days. Emailed form and operator discussed with employee who then signed.
Floor soiled/has accumulation of debris. Floor soiled underneath 3 compartment sink. Vent above 3 compartment sink soiled with dust.
No Heimlich maneuver/choking sign posted. Provided operator with paper form. Poster is now handing on wall
Aug 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff not sanitizing utensils due to dispenser not being in proper working order.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer at 3 compartment sink not dispensing properly 0ppm, operator corrected ppm to 200.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1:57pm Deli ham 45F cold hold, second temperature 42F cold hold, Deli beef 46F cold hold, second temperature 41F cold hold, tuna 45F cold hood second temperature 40F cold hold, Cut tomatoes 46F cold hold, second temperature 43F cold hold. Operator stated that the sliding door had been opened often during lunch.
Toxic substance/chemical improperly stored. Spray bottles of chemical stored hanging off bag in box beverage rack facing cases of beverage concentrate. Operator removed chemicals
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages on clean prep table near food and clean equipment. Operator moved employee beverages
Working containers of food removed from original container not identified by common name. Squeeze bottles behind front counter containing food removed from it original container not labeled with common name
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.