JERSEY MIKES SUBS
3310 DANIELS RD STE 108, Orlando FL 34787 · 407-656-0683
Last inspected Apr 28, 2026 · 7 visits since August 2023
AUG 23
JUN 24
APR 25
FEB 26
— STEADY
4 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.Provided a copy to operator.
★ 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 |
|---|---|---|---|
| 4--2018046448 | Jul 16, 2018 | Sep 21, 2018 | $200 |
Inspection history
7 visits, newest first
Apr 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is encrusted. Iced tea nozzle has a lime build up.
Employee with no beard guard/restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in freezer door is soiled. Caulking has a build up of black like substance by three comp sink area.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of back door.
Feb 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Mushrooms,44 f,peppers,45 f held from last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Commercially processed peppers,45 f,mushrooms,44 held from last night.Reach in cooler had other time temperature control for safety food that was in compliance at the time of the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is encrusted. Iced tea nozzle has a lime build up.
Employee with no beard guard/restraint while engaging in food preparation.
Food not stored at least 6 inches off of the floor.Sugar in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in freezer door is soiled. Caulking has a build up of black like substance by three comp sink area.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of back door.
Single-service articles improperly stored.Sandwich bags on the floor.
Working containers of food removed from original container not identified by common name.Water in kitchen.
Apr 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the three comp sink area. Residue build up behind the splash guard at cooks line.
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked mushrooms,44 f,held less than four hours transferred to walk in cooler for a quick chili.
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.Provided a copy to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Cut tomatoes is covered while cooling.Operator removed the plastic wrap.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose is soiled at three comp sink area. Iced tea nozzle has a build up. Iced tea holder has a residue build up
Buildup of food debris/soil residue on equipment door handles. Wipe down all equipment throughout the establishment.
Employee beverage container on a food preparation table.
Employee with no beard guard/restraint while engaging in food preparation.
Food not stored at least 6 inches off of the floor.Sugar in kitchen.
No Heimlich maneuver/choking sign posted.Provided a copy to operator.
No suitable facilities provided to store employee clothing and other possessions.Phone on prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the three comp sink area. Residue build up behind the splash guard at cooks line.
Reach-in cooler interior/shelves have accumulation of soil residues.Front line area.
Unwashed peppers stored over condiments in walk in cooler.
Water draining onto the top of the walk in freezer from the condensation unit creating a build up of black like substance.
Jun 6, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose is soiled. Areas surrounding the ice nozzle is soiled. Iced tea nozzle is soiled. Iced tea holder is soiled.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Ricky.
Employee with no beard guard/restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled. Side of grill is soiled.
Jun 3, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Single-use gloves not changed as needed.Employee touched apron with gloved hand and then started making a sandwich without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham,48 f,Turkey,48 f,cheese,49 f,tuna,48 f held less than four hours in reach in cooler stated operator Advised operator to transfer the food to the walk in cooler for a quick chill. Ambient temperature of reach in cooler,51 degrees f. Cheese,48 f in meat reach in cooler held less than four hours.Advised operator to transfer cheese to walk in cooler for a quick chill. Cheese,48 f in walk in cooler,held less than four hours stated operator.Ambient temperature,44degrees f.Advised operator to call technician
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.Provided a copy to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose is soiled. Areas surrounding the ice nozzle is soiled. Iced tea nozzle is soiled. Iced tea holder is soiled.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Ricky.
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.
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.
Employee beverage container on a food preparation table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
Employee with no beard guard/restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled. Side of grill is soiled.
Unwashed mushrooms stored with ready-to-eat onions in walk in cooler.
Wiping cloth sanitizing solution stored on the floor.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Ham,46 f,Turkey,45 f held less than four hours in reach in cooler. Provided time plan for operator to use for the time temperature control for safety foods that are taken out frequently.
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 a copy for the operator.Operator printed.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice nozzle is soiled.
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.Chrissy.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Side of walk in freezer door is soiled. Black liquid on the exterior of the walk in freezer. Rafters are dusty in dining room.
Unwashed peppers stored stored over deli ham in walk in cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm.Afterwards,200 ppm.
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.