Jimmy John's
Last inspected: Sep 15, 2025
86
Score
Jimmy John's has been inspected 12 times since 2022. The latest inspection on file is from Sep 15, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near one violation per visit across recent inspections.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded three times.
Restaurants in St. Augustine average 81, so Jimmy John's is doing better than most peers. The record reflects steady performance over time.
12
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 15, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-08-19: Observed no time/temperature controlled for safety foods in walk-in cooler. Observed roast beef 50F Cold Holding; ham 46F Cold Holding; turkey 48F Cold Holding; sliced provolone 51F Cold Holding in flip-top cooler for less than 3 hours per person in charge. Restaurant AC is not functioning, ambient air in restaurant is 80F. Flip-top cooler is left open per corporate policy. Instructed person in charge to place ice bags on top of product. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-08-25: Observed roast beef 50F Cold Holding, turkey 51F Cold Holding, cut lettuce 48F Cold Holding, in flip-top cooler that's left open. Person in charge states product has been in flip-top cooler for less than four hours. Person in charge has ice bags inside cooler. Discussed with person in charge about using ice bags on top of the TCS product. **Admin Complaint** - From follow-up inspection 2025-08-27: Observed roast beef 47F Cold Holding, Ham 48F Cold Holding in flip-top cooler. Person in charge stated they use ice and close lid when not making orders. Discussed time controls and more ice. **Admin Complaint** - From follow-up inspection 2025-09-02: Observed turkey 47F Cold Holding, Ham 51F Cold Holding, provolone cheese 49F Cold Holding, cut chicken 48F Cold Holding. Person in charge placed ice bags on product. Product in for less than four hours per person in charge. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-09-04: Roast beef 47F Cold Holding, provolone 51F Cold Holding, turkey 47F Cold Holding, cut lettuce 50F Cold Holding. New General Manager first day at store. GM placed ice on bottom of containers but not on top of food. Top left open and ambient air temperature of store is 80F. Person in charge started adding ice bags on top of product. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-09-08: Observed flip-top cooler Turkey 46-51F Cold Holding, Ham 47-50F Cold Holding, Roast beef 50-51F Cold Holding, Cut lettuce 46F Cold Holding. Top was closed, person in charge stated they had a busy lunch rush and left top open. Instructed person in charge to push bags of ice on food product too cool. Parts still on order for walk-in cooler and reach in flip-top cooler . **Admin Complaint** - From follow-up inspection 2025-09-15: On make line cooler Turkey 45-46F Cold Holding. **Admin Complaint**
03A-02-5
86
Sep 8, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-08-19: Observed no time/temperature controlled for safety foods in walk-in cooler. Observed roast beef 50F Cold Holding; ham 46F Cold Holding; turkey 48F Cold Holding; sliced provolone 51F Cold Holding in flip-top cooler for less than 3 hours per person in charge. Restaurant AC is not functioning, ambient air in restaurant is 80F. Flip-top cooler is left open per corporate policy. Instructed person in charge to place ice bags on top of product. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-08-25: Observed roast beef 50F Cold Holding, turkey 51F Cold Holding, cut lettuce 48F Cold Holding, in flip-top cooler that's left open. Person in charge states product has been in flip-top cooler for less than four hours. Person in charge has ice bags inside cooler. Discussed with person in charge about using ice bags on top of the TCS product. **Admin Complaint** - From follow-up inspection 2025-08-27: Observed roast beef 47F Cold Holding, Ham 48F Cold Holding in flip-top cooler. Person in charge stated they use ice and close lid when not making orders. Discussed time controls and more ice. **Admin Complaint** - From follow-up inspection 2025-09-02: Observed turkey 47F Cold Holding, Ham 51F Cold Holding, provolone cheese 49F Cold Holding, cut chicken 48F Cold Holding. Person in charge placed ice bags on product. Product in for less than four hours per person in charge. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-09-04: Roast beef 47F Cold Holding, provolone 51F Cold Holding, turkey 47F Cold Holding, cut lettuce 50F Cold Holding. New General Manager first day at store. GM placed ice on bottom of containers but not on top of food. Top left open and ambient air temperature of store is 80F. Person in charge started adding ice bags on top of product. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-09-08: Observed flip-top cooler Turkey 46-51F Cold Holding, Ham 47-50F Cold Holding, Roast beef 50-51F Cold Holding, Cut lettuce 46F Cold Holding. Top was closed, person in charge stated they had a busy lunch rush and left top open. Instructed person in charge to push bags of ice on food product too cool. Parts still on order for walk-in cooler and reach in flip-top cooler . **Admin Complaint**
03A-02-5
86
Sep 4, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-08-19: Observed no time/temperature controlled for safety foods in walk-in cooler. Observed roast beef 50F Cold Holding; ham 46F Cold Holding; turkey 48F Cold Holding; sliced provolone 51F Cold Holding in flip-top cooler for less than 3 hours per person in charge. Restaurant AC is not functioning, ambient air in restaurant is 80F. Flip-top cooler is left open per corporate policy. Instructed person in charge to place ice bags on top of product. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-08-25: Observed roast beef 50F Cold Holding, turkey 51F Cold Holding, cut lettuce 48F Cold Holding, in flip-top cooler that's left open. Person in charge states product has been in flip-top cooler for less than four hours. Person in charge has ice bags inside cooler. Discussed with person in charge about using ice bags on top of the TCS product. **Admin Complaint** - From follow-up inspection 2025-08-27: Observed roast beef 47F Cold Holding, Ham 48F Cold Holding in flip-top cooler. Person in charge stated they use ice and close lid when not making orders. Discussed time controls and more ice. **Admin Complaint** - From follow-up inspection 2025-09-02: Observed turkey 47F Cold Holding, Ham 51F Cold Holding, provolone cheese 49F Cold Holding, cut chicken 48F Cold Holding. Person in charge placed ice bags on product. Product in for less than four hours per person in charge. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-09-04: Roast beef 47F Cold Holding, provolone 51F Cold Holding, turkey 47F Cold Holding, cut lettuce 50F Cold Holding. New General Manager first day at store. GM placed ice on bottom of containers but not on top of food. Top left open and ambient air temperature of store is 80F. Person in charge started adding ice bags on top of product. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Sep 2, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-08-19: Observed no time/temperature controlled for safety foods in walk-in cooler. Observed roast beef 50F Cold Holding; ham 46F Cold Holding; turkey 48F Cold Holding; sliced provolone 51F Cold Holding in flip-top cooler for less than 3 hours per person in charge. Restaurant AC is not functioning, ambient air in restaurant is 80F. Flip-top cooler is left open per corporate policy. Instructed person in charge to place ice bags on top of product. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-08-25: Observed roast beef 50F Cold Holding, turkey 51F Cold Holding, cut lettuce 48F Cold Holding, in flip-top cooler that's left open. Person in charge states product has been in flip-top cooler for less than four hours. Person in charge has ice bags inside cooler. Discussed with person in charge about using ice bags on top of the TCS product. **Admin Complaint** - From follow-up inspection 2025-08-27: Observed roast beef 47F Cold Holding, Ham 48F Cold Holding in flip-top cooler. Person in charge stated they use ice and close lid when not making orders. Discussed time controls and more ice. **Admin Complaint** - From follow-up inspection 2025-09-02: Observed turkey 47F Cold Holding, Ham 51F Cold Holding, provolone cheese 49F Cold Holding, cut chicken 48F Cold Holding. Person in charge placed ice bags on product. Product in for less than four hours per person in charge. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Aug 27, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-08-19: Observed no time/temperature controlled for safety foods in walk-in cooler. Observed roast beef 50F Cold Holding; ham 46F Cold Holding; turkey 48F Cold Holding; sliced provolone 51F Cold Holding in flip-top cooler for less than 3 hours per person in charge. Restaurant AC is not functioning, ambient air in restaurant is 80F. Flip-top cooler is left open per corporate policy. Instructed person in charge to place ice bags on top of product. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-08-25: Observed roast beef 50F Cold Holding, turkey 51F Cold Holding, cut lettuce 48F Cold Holding, in flip-top cooler that's left open. Person in charge states product has been in flip-top cooler for less than four hours. Person in charge has ice bags inside cooler. Discussed with person in charge about using ice bags on top of the TCS product. **Admin Complaint** - From follow-up inspection 2025-08-27: Observed roast beef 47F Cold Holding, Ham 48F Cold Holding in flip-top cooler. Person in charge stated they use ice and close lid when not making orders. Discussed time controls and more ice. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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. Observed no proof of food handler training for any employee. **Warning** - From follow-up inspection 2025-08-18: Person in charge needs more time for training. **Time Extended** - From follow-up inspection 2025-08-19: Person in charge needs more time for training **Time Extended** - From follow-up inspection 2025-08-25: Person in charge needs more time. **Time Extended** - From follow-up inspection 2025-08-27: Management needs more time for training. **Time Extended**
53B-01-5
78
Aug 25, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-08-19: Observed no time/temperature controlled for safety foods in walk-in cooler. Observed roast beef 50F Cold Holding; ham 46F Cold Holding; turkey 48F Cold Holding; sliced provolone 51F Cold Holding in flip-top cooler for less than 3 hours per person in charge. Restaurant AC is not functioning, ambient air in restaurant is 80F. Flip-top cooler is left open per corporate policy. Instructed person in charge to place ice bags on top of product. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-08-25: Observed roast beef 50F Cold Holding, turkey 51F Cold Holding, cut lettuce 48F Cold Holding, in flip-top cooler that's left open. Person in charge states product has been in flip-top cooler for less than four hours. Person in charge has ice bags inside cooler. Discussed with person in charge about using ice bags on top of the TCS product. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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. Observed no proof of food handler training for any employee. **Warning** - From follow-up inspection 2025-08-18: Person in charge needs more time for training. **Time Extended** - From follow-up inspection 2025-08-19: Person in charge needs more time for training **Time Extended** - From follow-up inspection 2025-08-25: Person in charge needs more time. **Time Extended**
53B-01-5
78
Aug 19, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-08-19: Observed no time/temperature controlled for safety foods in walk-in cooler. Observed roast beef 50F Cold Holding; ham 46F Cold Holding; turkey 48F Cold Holding; sliced provolone 51F Cold Holding in flip-top cooler for less than 3 hours per person in charge. Restaurant AC is not functioning, ambient air in restaurant is 80F. Flip-top cooler is left open per corporate policy. Instructed person in charge to place ice bags on top of product. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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. Observed no proof of food handler training for any employee. **Warning** - From follow-up inspection 2025-08-18: Person in charge needs more time for training. **Time Extended** - From follow-up inspection 2025-08-19: Person in charge needs more time for training **Time Extended**
53B-01-5
78
Aug 18, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-18: Observed 12 packs of sliced cheddar cheese 52-54F Cold Holding; 3 logs of ham 50F Cold Holding; 4 logs of ham 49F Cold Holding; 1 pack of pre cooked chicken 51F Cold Holding; 10 whole turkey 49-50F Cold Holding; 2 whole roast beef 49F Cold Holding; 7 logs of provolone cheese 49-50F Cold Holding. Alex over the phone claims temperature of walk-in cooler was 40F at 11am. Person in charge onsite moved all product to reach in cooler at ambient 35F Observed roast beef and turkey on flip-top cooler at 50F Cold Holding **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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. Observed no proof of food handler training for any employee. **Warning** - From follow-up inspection 2025-08-18: Person in charge needs more time for training. **Time Extended**
53B-01-5
78
Aug 13, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler ambient air (55F); turkey (50F - Cold Holding); American cheese (47F - Cold Holding). roast beef (47F - Cold Holding) Door left open for unknown reason per person in charge. Person in charge stated walk-in cooler was 38F at 11am. Person in charge believes lunch rush which started at 1pm caused the walk-in cooler to spike. Person in charge moved all meat and cheese to reach in cooler too cool. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - 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. Observed no proof of food handler training for any employee. **Warning**
53B-01-5
Basic - Floor soiled/has accumulation of debris. Observed floors at front counter soiled with food debris and single service trash. Employee swept floor during inspection. **Corrected On-Site**
36-73-4
Basic - Equipment in poor repair. Observed hand washing station near ware washing coming off wall
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table with plastic wrap. Observed employee drink above single service bags near walk-in cooler.
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with food debris.
23-03-4
64
Sep 6, 2024
Food-Licensing Inspection
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed Hose Bibb with attached Y splitter missing a vacuum breaker on side with attached hose.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roast beef sitting in slicer since 1130 person in charge (55F - Cold Holding). Discussed with person in charge about leaving foods out to prepare during lunch rush.
03A-02-5
Intermediate - 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 written procedures and discussed with person in charge.
11-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on main make line cooler soiled with food debris. Observed gaskets on storage reach in cooler soiled with black/green mold like substance.
23-03-4
Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster posted onsite. Provided poster in hand out packet to person in charge. **Corrective Action Taken**
51-13-4
61
Jul 6, 2023
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three live flying insects in mop sink area. Discussed with person in charge.
35A-02-6
Intermediate - 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 written procedures and discussed with person in charge.
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No certified food manager present for establishment. **Repeat Violation** **Warning**
53A-01-7
Intermediate - 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 of food handler certificates for employees hired over 60 days. **Repeat Violation** **Warning**
53B-01-5
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. Provided employee reporting agreement and discussed with person in charge.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle at hand washing station with blue liquid missing label. Person in charge added label. **Corrected On-Site**
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket.
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on both flip-top cooler doors, walk-in cooler and walk-in freezer heavily soiled with black/green mold like substance.
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed three grooved cutting boards stained with black debris on storage rack next to walk-in cooler.
14-09-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of ice machine. Observed ice bucket not stored inverted.
10-12-5
Basic - Duct tape used to repair nonfood-contact surface. Observed tape used to repair tomato slicer. Discussed with person in charge.
14-71-4
Basic - Food stored on floor. Observed two plastic buckets of pickles on floor of walk-in cooler. **Repeat Violation**
08B-38-4
39
Sep 6, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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/ person in charge does not have a Certified Managers Certificate. Regional manager has posted certificate. Establishment had 4 employees working during inspection. **Warning** - From follow-up inspection 2022-09-06: CFM not onsite with 4 or more employees working with food. **Admin Complaint**
53A-05-6
90
Frequently Asked Questions
When was Jimmy John's last inspected?
The most recent health inspection at Jimmy John's on file is from Sep 15, 2025. The public record contains 12 inspections in total.
What is the most common violation at Jimmy John's?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Jimmy John's.
How does Jimmy John's compare to other restaurants in St. Augustine?
Jimmy John's most recently scored 86 out of 100, which is higher than the St. Augustine average of 81.
Has Jimmy John's inspection record improved over time?
Results have been roughly steady. Inspections at Jimmy John's have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Jimmy John's means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Jimmy John's inspected?
Based on the inspection history on file, Jimmy John's is inspected around four times per year on average.
Nearby Restaurants