JERSEY MIKES SUBS 13153
1740 4TH ST N, Saint Petersburg FL 33704 · 727-318-4418
Last inspected Nov 17, 2025 · 5 visits since December 2023
3 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
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. Emailed
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front glass reach-in cooler and stainless steel reach-in cooler: cooked peppers (51F - Cold Holding); tuna salad (47F - Cold Holding). Manager placed items into walk-in cooler to cool. Rechecked temperature at cooked peppers (49F - Cold Holding); tuna salad (45F - Cold Holding).
Equipment in poor repair. Oven door broken and in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with build up of food debris.
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler behind front counter: cheese (48F - Cold Holding); cooked mushrooms (48F - Cold Holding) Manager put in service call. In walk in cooler: provolone cheese (48F - Cold Holding); ham (48F - Cold Holding); turkey (48F - Cold Holding) Manager opened walk in freezer door to bring cold air in.
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked mushrooms in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler behind front counter: cheese (48F - Cold Holding); cooked mushrooms (48F - Cold Holding) Manager put in service call. In walk in cooler: provolone cheese (48F - Cold Holding); ham (48F - Cold Holding); turkey (48F - Cold Holding) Manager opened walk in freezer door to bring cold air in.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep line have built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in rear of kitchen used to store carving knife. Manager removed.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Red cutting board had grooves cut marks and is no longer cleanable.
Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage in walk in cooler to segregated from food to be served to the public.
Food stored on floor. Case of bacon stored on floor of walk in freezer. Manager stored properly.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front display case meat may have been left open. Manager moved meats to walk in cooler. Beef (50F - Cold Holding); ham (50F - Cold Holding)
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. Emailed
Food stored on floor. Bag of onions on floor in walk in cooler. Bucket of pickles on floor on cooks line
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.