JERSEY MIKES SUBS 13009
3321 S FEDERAL HWY, Stuart FL 34997
Last inspected Aug 7, 2026 · 8 visits since August 2023
JUL 24
DEC 24
JUN 25
OCT 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024040853 | Jul 1, 2024 | Aug 20, 2024 | $200 |
Inspection history
8 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at 74F at handwash sink by cookline- operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiling cloth stored on prep table - operator removed.
Oct 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wiping down counter with heavily soiled dry wiping cloth then proceeded to make sandwiches without changing gloves. Employee changed gloves and washed hands. Educated operator on proper glove changing procedures.
Handwash sink used for purposes other than handwashing. Observed Ice and jalapeños in hand wash sink by flat top grill. Operator removed ice and jalapeños.
Floor not cleaned when the least amount of food is exposed. Throughout sandwich make line area.
Soiled dry wiping cloth in use. At sandwich make line area.
Jun 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee numerous times wiping clean in use knife on soiled dry towel and using to cut other sandwiches; advised operator to sanitize knife properly;
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees wiped hands on soiled apron and dry soiled hanging towels at front counter, touched bread and clean utensils without changing gloves and washing hands first; educated and employee washed hands
Current Hotel and Restaurant license not displayed.
Soiled dry wiping cloth in use- multiple hanging cloth towels used to wipe food debris off the counters Advised to place in sanitizer bucket n between uses;
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At kitchen prep area, handwashing sink no hot water.
Dec 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At kitchen prep area, handwashing sink no hot water.
Water leaking from pipe and/or faucet/handle. At hand wash sink in prep area, hand wash sink pipe is leaking.
Jul 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (45F - Cooling) at 2:30 since 9:20 Observed at front drop in cooler in overflowing pan. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (45F - Cooling) at 2:30 since 9:20 Observed at front drop in cooler in overflowing pan. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Certified food manager unable to answer basic questions about allergens. Allergens poster sent to operator.
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. Not present at time of inspection. Vomit clean up procedure sent to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deli case: turkey (48F - Cooling) at 2:26 since 2:24 - 49F at 2:46 Per operator, cold deli sandwiches are sliced to order. At current rate of cooling product will not reach 41F within 4 hours. Per operator, out of temperature for approximately 1 hour. Advised operator, to use time control for all sliced to order deli meats. Time control procedure sen to operator.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline- employee handled raw chicken then changed gloves and proceeded to handle bread without washing their hands- educated operator employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter display cooler- ham 50-52F- cold holding, turkey 50F- cold holding- food not prepared or portioned today - food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter display cooler- ham 50-52F- cold holding, turkey 50F- cold holding- food not prepared or portioned today - food out of temperature overnight- see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter display case- chopped lettuce 49F at 11:25 to 53F at 11:35 ( cooling since 8:30)- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill.
Handwash sink not accessible for employee use at all times. At front counter- handwash sink blocked by bread speed rack- operator moved.
Handwash sink used for purposes other than handwashing. Bucket inside handwash sink at front counter- operator removed.
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage area- employee bags stored over soda boxes- operator removed.
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 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. Observed No bodily fluids procedure, emailed procedure to operator.
No paper towels or mechanical hand drying device provided at handwash sink. Observed Hand wash sink no paper towels at front counter and back line area. Operator provided paper towels.
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. Emailed employee reporting procedure to operator.
Employee personal items stored in or above a food preparation area,. On back area top shelf. Operator removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed Employee Yogurt stored on dressing packets at back line reach in cooler, employee beverage stored in walk in cooler. Operator stored properly.
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.