Jersey Mike's Subs
Last inspected: Apr 27, 2026
78
Score
Public records show three inspections at Jersey Mike's Subs stretching back to 2024. The most recent report on file is from Apr 27, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to three violations per visit.
The most common issue across all inspections has been “contamination prevented during food preparation”, showing up three times.
Restaurants in Suwanee average 89, so Jersey Mike's Subs trails the local norm. The record reflects steady performance over time.
3
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 27, 2026
Routine
1 critical violation. 2 minor violations.
View 3 violations
12A - contamination prevented during food preparation, storage, display
Inspector notes: Inspector observed bacon end of food prep line without sneeze guard enclosed; to protect food by intercepting contaminants which may be expelled from the customer's mouth. CA: PIC to add end piece to the food prep line sneeze guard.
511-6-1.04(4)(u)
17C - physical facilities installed, maintained, and clean
Inspector notes: Inspector observed ceiling vents throughout the main kitchen and facility with a buildup of dust. CA: 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
511-6-1.07(5)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Inspector observed 11 ceiling tiles in disrepair near rear exterior door (broken, missing, stained, caving in). PIC stated a leak happened about 6 months ago and the facility has been working with the landlord for repairs CA: All physical facilities shall be maintained in good repair.
511-6-1.07(5)(a)
78
Apr 25, 2025
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
12A - contamination prevented during food preparation, storage, display
Inspector notes: Inspector observed bacon end of food prep line sneeze guard not enclosed to protect food to intercept contaminants which may be expelled from the customer's mouth. Corrective action: PIC to add end piece to the food prep line sneeze guard.
511-6-1.04(4)(u)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Inspector observed several utensils stacked as clean that had visible food residue - not clean to sight and touch. Corrective action: Equipment food contact surfaces and utensils shall be clean to sight and touch.
511-6-1.05(7)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Inspector observed employee belongings stored on soap dispenser above hand sink and on a shelf above food service items. When inspector asked PIC where employee storage areas are located, the response was that a drink shelf was supposed to be installed and they are not provided a designated employee storage area. Corrective action: Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.
511-6-1.07(3)(h)
17C - physical facilities installed, maintained, and clean
Inspector notes: Inspector observed mop not hung to dry in mop sink with a foul odor emanating from mop sink. Corrective action: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
511-6-1.07(5)(f)
12B - personal cleanliness
Inspector notes: Inspector observed employees wearing visors without hairnets. Corrective action: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.
511-6-1.03(5)(j)
67
Jan 12, 2024
Routine
1 critical violation. 6 major violations. 1 minor violation. 2 corrected on site.
View 8 violations
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed bacon end of food prep line sneeze guard not enclosed to protect food to intercept contaminants which may be expelled from the customer's mouth. Advised PIC to add end piece to the food prep line.
511-6-1.04(4)(u)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed hand sink hot water temperatures were 83F. COS-PIC adjusted mixing values below sinks during the inspection. Hand sink temperatures corrected to 101F and 105F. Advise PIC to ensure hand sink temperature is a minimum of 100F.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed hand sink blocked with a plastic container of water in basin. Advised PIC to keep hand sink accessible at all times and is used for hand washing only.
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the 3-compartment sink sanitization solution reading 100ppm QAC. Advised PIC to repair/adjust Sani-solution dispenser.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed employee using a dry cloth to clean dining tables. Advised PIC to use one of the below methods for dining table sanitization: Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv...
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed sanitization solution at the front counter area 100ppm QAC. Advised PIC to repair/replace Sani-solution dispenser to dispense 200-300ppm QAC.
511-6-1.05(7)(b)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed various bottles of cleaners not labeled. Advise PIC to label bottles once any substance is removed from its original container. COS- all bottles were discared.
12B - personal cleanliness
Inspector notes: Observed employee's wearing visors without hairnets. Advise PIC for employees to wear hats or visors with hairnets for hair restraints. Observed employees wearing jewelry while prepping foods. Advised PIC to ensure employees remove watches and jewelry prior to food prep.
511-6-1.03(5)(j)
45
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 Apr 27, 2026. The public record contains three inspections in total.
What is the most common violation at Jersey Mike's Subs?
Across the inspection record, “contamination prevented during food preparation” 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 Suwanee?
Jersey Mike's Subs most recently scored 78 out of 100, which is lower than the Suwanee average of 89.
Has Jersey Mike's Subs' inspection record improved over time?
Yes. Recent inspections at Jersey Mike's Subs have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Jersey Mike's Subs 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 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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