JON SMITH SUBS
2863 NORTHLAKE BLVD STE 10, Lake Park FL 33403
Last inspected Feb 10, 2026 · 5 visits since January 2024
JAN 24
AUG 24
JUN 25
FEB 26
— STEADY
4 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - portioned raw chicken nuggets (40F-46F - Cold Holding); portioned cooked turkey (40F-47F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours in overfilled containers- see stop sale.
★ 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--2025051468 | Jun 24, 2025 | Oct 29, 2025 | $200 |
Inspection history
5 visits, newest first
Feb 10, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee washed hands in a sink other than an approved handwash sink. Employee walked from outside washed hands in three compartment sink, put gloves on and started to cook foods; educated; employee washed hands;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced turkey (45-47F - Cooling)at 11:00 to 45 F at 11:40 since 10:30 in walk-in cooler; food tightly wrapped; at this rate food will not reach 41 F or below within 4 hours; operator unwrapped food;
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed and printed form during inspection Fries on prep table from 10:00-2:00
Jun 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45F - Cold Holding); sliced ham (48F- Cold Holding ); steak (47F- Cold Holding); chicken (47F -Cold Holding ) in walk-in cooler; as per operator food out of temperature for approximately 2 hours; food not prepared or portioned today; operator started to move all TCS foods in cooler at cook line;
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator was able to update all training certificates during the inspection
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. make table - portioned raw chicken nuggets (40F-46F - Cold Holding); portioned cooked turkey (40F-47F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours in overfilled containers- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - portioned raw chicken nuggets (40F-46F - Cold Holding); portioned cooked turkey (40F-47F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours in overfilled containers- see stop sale.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Underneath front counter 2 cans of raid labeled for residential use only. At chemical storage in back area 1 can of Hot Shot bug killer labeled for residential use only. Made operator aware, operator said that they would remove.
Current Hotel and Restaurant license not displayed. Instructed operator to print and display current license
Employee personal food not properly identified and segregated from food to be served to the public. At walk in cooler employees were storing personal food items over ready to eat Tuna, made operator aware who then repositioned employee food storage area to bottom shelf
Working containers of food removed from original container not identified by common name. At make line squeeze bottle filled with olive oil not labeled. At dry storage area squeeze bottle filled with Cajun seasoning not labeled. Made operator aware who then labeled both items.
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.