Jersey Mikes Subs
Last inspected: Apr 30, 2025
70
Score
Jersey Mikes Subs appears in inspection records four times, starting in 2023. On Apr 30, 2025, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly seven violations earlier in the record.
When inspectors have written things up, “non-food contact surfaces clean” has been the most frequent reason, cited four times.
Restaurants in Providence average 80, so Jersey Mikes Subs trails the local norm. The full record sits in fairly typical territory for a working restaurant.
4
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 30, 2025
Re-Inspection
2 critical violations. 1 minor violation. 1 corrected on site.
View 3 violations
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm. Maintaining sanitizer logs had been previously discussed at inspections but no procedures have been implemented.
4-501.114
Hot or cold food held at improper temperature
Inspector notes: Sliced tomatoes observed held at 45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Tomatoes were placed in walk in cooler to chill. Discussed using deeper pans, not allowing tomatoes to be stacked above fill line, and discontinuing the use of plastic lifts in containers of tomatoes, or requesting approval to use Time as a Control discussed with PIC.
3-501.16(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep units, and deli display case have an accumulation of food residue, and other debris.
4-602.13
70
Apr 23, 2025
Re-Inspection
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm.
4-501.114
Hot or cold food held at improper temperature
Inspector notes: Tomatoes at front and back line observed held at 48-52 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Tomatoes were placed in walk in cooler. Discussed using deeper pans, not allowing tomatoes to be stacked above fill line, and to discontinue using the plastic drip tray in tomato container, which prevents cold from reaching food.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (tomato slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Tomato slicer was placed at 3 bay sink to be cleaned and sanitized before use.
4-601.11(A)
In-use utensils stored improperly between uses
Inspector notes: Dry ingredient scoops observed stored on unclean surfaces (tops of the bins) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
61
Apr 22, 2025
Routine
2 critical violations. 1 major violation. 6 minor violations. 3 corrected on site.
View 9 violations
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm.
4-501.114
Hot or cold food held at improper temperature
Inspector notes: Sliced tomatoes observed held at 55 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Sliced tomatoes were divided into other containers and placed in walk in cooler. Discussed not over filling pans at sandwich stations with PIC.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (just-cleaned vegetable chopper on drain rack, cutting boards beneath food prep counter) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. .
4-601.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit, cold drawers, dressing container bin in deli display unit, deli display unit including door tracks, cutting board storage shelf, have an accumulation of dust, dirt, food residue, and other debris. Paper stickers observed on storage containers and scoop.
4-602.13
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The shared dumpster area has an accumulation of trash and debris. The area must be maintained clean.
5-501.115
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Scoops observed stored with handles in the food in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the back line area.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Single-service items observed stored on the floor beneath the front service counter, and on the floor in the kitchen. Single-service items must be stored at least 6 inches above the floor.
4-903.11(A)
50
Aug 24, 2023
Routine
6 minor violations.
View 6 violations
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the front of the dining area in the back hallway, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on shelves in the walk in cooler that are not at least 6 inches above the floor.
3-305.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: prep unit slicer cupboards can opener base deli display case
4-602.13
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster area and sidewalk leading to it have an accumulation of food debris, trash, wood, and debris. The dumpster area must be maintained clean.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The floors especially in the walk in cooler, and beneath storage shelves have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
74
Frequently Asked Questions
When was Jersey Mikes Subs last inspected?
The most recent health inspection at Jersey Mikes Subs on file is from Apr 30, 2025. The public record contains four inspections in total.
What is the most common violation at Jersey Mikes Subs?
Across the inspection record, “non-food contact surfaces clean” has been cited four times, more than any other issue at Jersey Mikes Subs.
How does Jersey Mikes Subs compare to other restaurants in Providence?
Jersey Mikes Subs most recently scored 70 out of 100, which is lower than the Providence average of 80.
Has Jersey Mikes Subs' inspection record improved over time?
Yes. Recent inspections at Jersey Mikes Subs have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jersey Mikes 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 Mikes Subs inspected?
Based on the inspection history on file, Jersey Mikes Subs is inspected around two times per year on average.
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