JERSEY MIKE'S SUBS
659 KRISTINE WAY STE 106, The Villages FL 34785 · 912-665-6728
Last inspected Sep 30, 2025 · 5 visits since February 2024
4 inspections, swinging between A and B. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked peppers (47F - Cold Holding) in reach in cooler next to grill. Operator moved to freezer. Recheck 38F.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Plumbing system in disrepair. No water pressure in 3 compartment sink for hot water Prep sink faucet broken off
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked peppers (47F - Cold Holding) in reach in cooler next to grill. Operator moved to freezer. Recheck 38F.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ April Maxine
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/ 5 food handling employees present at the time of the inspection
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet while preparing food
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over prepped lettuce in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth hung under front counter
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Carbon dioxide/helium tanks not adequately secured. Employee chained co2 tanks during inspection.
In-use knife/knives stored in cracks between pieces of equipment. Employee removed knife from in between reach in cooler In ware washing.
No copy of latest inspection report available.
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. Employee placed raw beef on the grill, changed gloves without washing hands before grabbing bread. Discussed with employee who washed hands.
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. Operator had employees read, sign and date the employee health reporting agreement during inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers and celery stored above tuna in walk in cooler. Operator corrected shelves.
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.