JERSEY MIKE'S SUBS
152 CAPITAL GREEN DR SPACE 36, Ponte Vedra Beach FL 32081 · 904-834-8144
Last inspected Aug 24, 2026 · 6 visits since January 2024
JAN 24
MAR 25
MAY 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. In back kitchen, observed 1 flying insect at triple sink area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Manager not able to provide any training certificates.
May 22, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Manager not able to provide any training certificates.
May 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects found. In back kitchen, observed 1 flying insect at triple sink area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in slide door reach-in cooler, turkey (49F - Cold Holding); ham (51F - Cold Holding); cheese (51F - Cold Holding). Door opened constantly for orders.
Toxic substance/chemical improperly stored. In back kitchen, chemical spray bottles hanging on shelf with bread water spray bottles. Manager moved bread water bottles.
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. Manager not able to provide any training certificates.
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. 3 employee present, no proof of being told employee responsibilities for reporting illness.
Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves, metal pans stacked before air drying.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on boxes and floor of walk-in freezer.
Wet mop not stored in a manner to allow the mop to dry. At mop sink, mop stored in sink. Manager hung mop.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food service employee entered from outside and did not wash hands. Manager intervened.
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. Person In Charge unable to find forms.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses Time Temperature Controlled for Safety on frontline cut tomato, lettuce but has not written procedures. Emailed blank form.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor in walk in freezer.
Stored food not covered. Uncovered container of pickles in walk in cooler.
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
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. Inspector provided written procedures.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (46F - Cooling, after 50 minutes 45F); cut tomatoes (46F - Cooling, after 50 minutes 45F) stacked in covered metal containers in display reach in cooler that is consistently being opened and closed.
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. Per manager 3 employees working at time of inspection do not have any proof.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee making sandwiches at front counter wearing bracelets, employee corrected during inspection.
Food stored on floor. 2 boxes of chicken in walk in freezer.
No copy of latest inspection report available.
Single-service articles not stored inverted or protected from contamination. Stack of to go containers and lids on top of display cooler at front counter, employee corrected during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Cloth by register at front counter.
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.