JERSEY MIKES 13154
11200 SW VILLAGE PKWY STE 105, Port St Lucie FL 34987 · 7049303424
Last inspected May 27, 2026 · 5 visits since May 2024
MAY 24
DEC 24
JUL 25
MAY 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
5 Live, small flying insects found. Next to dust pan/ under hand washing sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
May 27, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
5 Live, small flying insects found. Next to dust pan/ under hand washing sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At front counter.
Floor not cleaned when the least amount of food is exposed. Left over food debris and papers on floor.
Food stored on floor. Buckets of ice found in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Dec 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced cheese 47F cold holding, provolone 45F cold holding.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 47F cold holding, provolone 45F cold holding. Manager discarded.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes 47F cooling, Tuna salad 47F cooling, chicken salad 45F cooling. Manager had temp log. Determined items in a cooling process. Advised to place in freezer. Manager placed items in freezer. 2nd recheck cut tomatoes 35F, tuna 40F, chicken 40F.
Handwash sink used for purposes other than handwashing. Candy and napkins stored on top of sink.
In-use tongs stored on equipment door handle between uses. Tong on handle of stove.
Missing drain plug at dumpster. In a shared plaza.
No conspicuously located ambient air temperature thermometer in holding unit. In meat cooler.
Open dumpster lid. In a shared plaza. Employee attempted to close, stated dumpster is against wall.
May 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Manager has quat tabs. Recommend to use instead.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded lettuce 51f ambient cooling, tomatoes 50f ambient cooling. All items prepped 3 hours ago. Rechecked both items after 4 hours and found above 41f. Tuna salad 45f cold holding, chicken salad 47f cold holding.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad found at 45f and chicken salad found at 47f left in meat cooler overnight.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded lettuce 45-51f ambient cooling, cut tomatoes 45- 50f ambient cooling. All items prepped 3 hours ago on cooling. Advised manager to rapid cool in walk in cooler. Rechecked after 4 hours. Still reading at 50f - 53f.
Handwash sink used for purposes other than handwashing. Handwashing sink near front counter is blocked with items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Spray bottle containing toxic substance not labeled. Multiple spray bottles not properly labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink on top of prep table.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grill hood system.
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.