Jersey Mike's Subs
Last inspected: Dec 5, 2025
74
Score
Jersey Mike's Subs appears in inspection records five times, starting in 2022. The latest inspection on file is from Dec 5, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around zero violations to closer to three violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
That's lower than the typical Clearwater restaurant, which scores around 79. Nothing in the record is alarming, but there's room to improve.
5
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (47F - Cold Holding) first temp 3:15pm, operator placed on ice, second temp (43F - Cold Holding) 3:50pm. sliced tomato (48F - Cold Holding) first temp 3:15pm, operator placed on ice, second temp (42F - Cold Holding) 3:50pm. **Corrected On-Site**
03A-02-5
Intermediate - 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. Only 3 managers on site currently with 1 new hire. Emailed reporting agreement to operator for new hires. Operator printed and employee filled out during inspection. **Corrected On-Site**
11-26-1
Basic - No Heimlich maneuver/choking sign posted. Provided printed copy to operator and she posted on wall. **Corrected On-Site**
51-13-4
74
Jan 17, 2025
Routine - Food
No violations found.
100
Feb 12, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler Beside cook line no ambient thermometer. Used prob thermometer temperature at 51 degrees Fahrenheit. - From follow-up inspection 2024-02-12: Reach in cooler Beside cook line no longer in use. Waiting for it to be repaired. **Time Extended**
05-09-4
95
Feb 9, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line All moved from the walk in cooler at 10am All products cold holding Sliced cheese 50 degrees Fahrenheit Cut lefty greens 51 degrees Fahrenheit Chicken 50 degrees Fahrenheit Cut tomatoes 51 degrees Fahrenheit Ambient temperature of 50 degrees Fahrenheit of cooler Manager moved all three compartment sink products to Walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license on feb 1 2024
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards beside cook line soiled. Grill soiled
22-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. At sub making cutting board under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler Beside cook line no ambient thermometer. Used prob thermometer temperature at 51 degrees Fahrenheit.
05-09-4
61
Jul 22, 2022
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee touched hat then put on gloves without washing hands Discussed proper hand washing procedures with PIC
12A-28-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Discussed proper hand washing procedures with PIC
12A-17-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded lettuce(46F - Cold Holding retemp at 43 degrees Fahrenheit ); sliced tomatoes (47F - Cold Holding) Cooler wasn't on PIC moved items to walk-in freezer during time of inspection. Employee stated that items were just removed from walk-in cooler at 3:30pm; temp at 3:45pm **Corrective Action Taken**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -missing for two employees hired more than 2 months
53B-13-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -photocopied versions of trainings
53B-09-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle at back prep area adjacent of three compartment sink
41-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove oven has accumulation of food debris
22-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack
24-08-4
Basic - Cutting board has cut marks and is no longer cleanable. -at prep station next to flat top grill
14-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed green peppers over deli pickles in walk-in cooler Discussed proper hierarchy with PIC during time of inspection.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. -at mop sink
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -sides of flat top grill have accumulation of food residue -bread rack has accumulation of food debris -walk-in cooler shelves have accumulation of food residue
23-03-4
35
Frequently Asked Questions
When was Jersey Mike's Subs last inspected?
The most recent health inspection at Jersey Mike's Subs on file is from Dec 5, 2025. The public record contains five inspections in total.
What is the most common violation at Jersey Mike's Subs?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Jersey Mike's Subs.
How does Jersey Mike's Subs compare to other restaurants in Clearwater?
Jersey Mike's Subs most recently scored 74 out of 100, which is lower than the Clearwater average of 79.
Has Jersey Mike's Subs' inspection record improved over time?
No. Recent inspections at Jersey Mike's Subs have averaged around three violations per visit, up from roughly zero earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jersey Mike's Subs means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jersey Mike's Subs inspected?
Based on the inspection history on file, Jersey Mike's Subs is inspected roughly once per year on average.
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