JERSEY MIKES SUBS
5040 TAMIAMI TRAIL E STE 200, Naples FL 34112 · 239.314.8369
Last inspected Oct 29, 2025 · 3 visits since December 2023
3 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a shallow pan in the drop in cooler at the front counter cut tomatoes (55F - Cold Holding). Per operator the tomatoes were placed into the drop in cooler 1 1/2 hours ago. Operator moved the tomato a deeper pan so that they are in the refrigeration.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drop in cooler at the front counter, cut tomato (47F - Cold Holding). Out of temperature tomatoes are stacked above the fill line. (The tomatoes below the fill line 40F cold holding). Operator moved the tomatoes above the fill line to the walk-in cooler.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500ppm). Operator diluted the sanitizer, quaternary 300ppm.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food manager certification for Phillip Schaller expired 7/31/2024.
Spray bottle containing toxic substance not labeled. There is a unlabeled spray bottle by the triple sink. Operator labeled the spray bottle.
Food stored on floor. There is a bag of onions on the floor in the walk-in cooler. Operator moved the onions to proper storage.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drop in cooler behind the front counter, cut tomatoes (52F - Cold Holding); cut lettuce (53F - Cold Holding). Per the operator the tomato and lettuce gave been in the drop in cooler for less than 2 hours. Tomato and lettuce were moved to a reach in cooler.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500ppm), manufacturer recommended strength 200ppm. Operator added water to adjust strength. Quaternary sanitizer 200ppm.
No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink next to the grill. Operator placed a hand washing sign at the hand washing sink.
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.