JERSEY MIKES SUBS
6845 COLLIER BLVD STE105, Naples FL 34114 · 239-384-9531
Last inspected Jul 7, 2025 · 6 visits since July 2023
3 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front counter deli cooler, Beef (30F - Cold Holding); Poultry (25F - Cold Holding); turkey (44F - Cold Holding). Operator moved items to drawer cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the walk in freezer at fan and on the floor.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drop in cooler at the front counter, cut tomatoes (48F - Cold Holding). Operator moved tomatoes to a deeper pan to get further into the cold holding, per operator tomatoes have been in the drop in cooler less than two hours. In the deli cooler at the front counter, turkey breast (44F - Hot Holding). Operator states that the turkey had been on the slicer.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 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 tomatoes (48F - Cold Holding). Operator moved tomatoes to a deeper pan to get further into the cold holding, per operator tomatoes have been in the drop in cooler less than two hours. In the deli cooler at the front counter, turkey breast (44F - Hot Holding). Operator states that the turkey had been on the slicer.
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.
Ice buildup in reach-in freezer and/or walk-in freezer. There us a buildup of ice on the floor of the walk-in cooler.
Open dumpster lid.
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 2 findings ▾
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.
Exterior door has a gap at the threshold that opens to the outside. There is a gap along the entirety os the threshold of the back door.
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front counter deli cooler, Beef (30F - Cold Holding); Poultry (25F - Cold Holding); turkey (44F - Cold Holding). Operator moved items to drawer cooler.
Handwash sink not accessible for employee use at all times. There is a garbage can in front of the hand sink in the back kitchen. Operator moved the garbage can.
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.
Wild birds present on ground/wall and dumpster. The dumpster is open, there are 28 large black birds in and around the dumpster.
Equipment in poor repair. There is a broken hinge on the cabinet door next to the drawer cooler.
Exterior door has a gap at the threshold that opens to the outside. There is a gap along the entirety os the threshold of the back door.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the floor and the side of the door.
Open dumpster lid. The dumpster lid is open.
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.