Jersey Mikes Subs
Last inspected: Oct 14, 2025
90
Score
Jersey Mikes Subs appears in inspection records five times, starting in 2024. Inspectors last stopped by on Oct 14, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around two violations each.
“Proper cooling time and temperature” comes up most often, recorded five times in the inspection record.
The city-wide average is 88, putting Jersey Mikes Subs squarely in typical territory. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 14, 2025
Re-Inspection
2 minor violations.
View 2 violations
Physical facilities not in good repair
Inspector notes: Inspector observed a leak coming from the ceiling in the dining area. Per interview with PIC, work order has been submitted.
6-501.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the entrance, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. Per interview with PIC, work order has been submitted.
6-202.15
90
Sep 29, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 2 corrected on site.
View 4 violations
Plumbing system not maintained in good repair
Inspector notes: Inspector observed leak at hand sink located in front area. Plumbing systems to be maintained in good repair and proper adjustment.
5-205.15
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Tomatoes and lettuce, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Inspector observed the following at time of inspection: 1) Tomatoes were observed held at 51F degrees Fahrenheit in cold-hold unit #1. 2) Tomatoes were observed held at 49F degrees Fahrenheit in walk-in cooler. 3) Tomatoes were observed held at 52F degrees Fahrenheit in cold-hold unit #2. 4) Lettuce was observed held at 47F degrees Fahrenheit in walk-in cooler. Per person in charge, tomatoes and lettuce were sliced about 5 hours prior to inspection. Tomatoes and lettuce were voluntarily disposed of (see attached disposal form). Proper cooling methods were reviewed with the person in charge during time of inspection.
3-501.14
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of manager, lettuce and tomatoes were placed in the refrigerator in covered containers greater than four inches deep. PIC informed on proper cooling methods.
3-501.15
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the entrance, is 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
64
Apr 16, 2024
Re-Inspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: The cold-drawer unit located in the online order station area was not in good repair. The ambient air temperature was observed at 45 degrees Fahrenheit during time of inspection. Establishment is currently not using it. Per person in charge, establishment is in the process of getting it repaired.
4-501.11
95
Apr 2, 2024
Re-Inspection
4 critical violations. 2 minor violations. 3 corrected on site.
View 6 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Lettuce, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Lettuce was observed held at 46-49 degrees in the walk-in cooler. Per person in charge, lettuce was chopped about 5 hours prior to inspection. Lettuce was voluntarily disposed of (see attached disposal form). Proper cooling methods were reviewed with the person in charge during time of inspection.
3-501.14
Food not cooled to safe temperature within required time
Inspector notes: Tomatoes, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Tomatoes were observed held at 54 degrees Fahrenheit in cold-hold unit #2 near the deli display case during time of inspection. Per person in charge, tomatoes were sliced about 6 hours prior to inspection. Tomatoes were voluntarily disposed of (see attached disposal form). Proper cooling methods were reviewed with the person in charge during time of inspection.
3-501.14
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Tomatoes, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Tomatoes were observed held at 48 degrees Fahrenheit in the walk-in cooler during time of inspection. Tomatoes were voluntarily disposed of (see attached disposal form). Cooling methods were reviewed with the person in charge during time of inspection.
3-501.14
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Tomatoes, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Tomatoes were observed held at 48 degrees Fahrenheit in cold-hold unit #1 under the menu board during time of inspection. Per person in charge, tomatoes were sliced about 6 hours prior to inspection. Tomatoes were voluntarily disposed of (see attached disposal form). Proper cooling methods were reviewed with the person in charge during time of inspection.
3-501.14
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
Equipment not in good repair or proper adjustment
Inspector notes: The cold-drawer unit located in the online order station area was not in good repair. The ambient air temperature was observed at 43-44 degrees Fahrenheit during time of inspection. Cold-drawer unit was not in service at time of inspection and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Unit must be repaired. Per person in charge, they are waiting for parts to repair it.
4-501.11
50
Mar 19, 2024
Routine
3 critical violations. 1 major violation. 2 minor violations. 4 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tomatoes were observed held at 48 degrees Fahrenheit in cold-hold unit #1 under the menu board. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, tomatoes were transferred from the walk-in cooler to unit about 3 hours prior. Tomatoes were relocated back into the walk-in cooler to cool.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tomatoes were observed held at 54 degrees Fahrenheit in cold-hold unit #2 next to the deli display cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, tomatoes were transferred from the walk-in cooler to unit about 3 hours prior. Tomatoes were relocated back into the walk-in cooler to cool.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Deli meats and cheese were observed held at 43-46 degrees Fahrenheit in the cold-drawer unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, provolone cheese, ham, and capicola had been in the unit since the day prior. Food items were voluntarily disposed of (see attached disposal form). Per person in charge, all other food items had been transferred to the unit about 3 hours prior to inspection. Those items were relocated to the walk-in cooler to cool. The ambient air temperature was observed held at 43 degrees Fahrenheit. Unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Unit must be repaired/replaced/adjusted.
3-501.16(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink.
4-302.14
Adequate ventilation & lighting; designated areas used
(corrected on site)
Inspector notes: Employees' clothing (hat) was observed stored on a box of chips in the food storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
52
Frequently Asked Questions
When was Jersey Mikes Subs last inspected?
The most recent health inspection at Jersey Mikes Subs on file is from Oct 14, 2025. The public record contains five inspections in total.
What is the most common violation at Jersey Mikes Subs?
Across the inspection record, “proper cooling time and temperature” has been cited five times, more than any other issue at Jersey Mikes Subs.
How does Jersey Mikes Subs compare to other restaurants in Westerly?
Jersey Mikes Subs most recently scored 90 out of 100, which is about the same as the Westerly average of 88.
Has Jersey Mikes Subs' inspection record improved over time?
Results have been roughly steady. Inspections at Jersey Mikes Subs have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Jersey Mikes 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 Mikes Subs inspected?
Based on the inspection history on file, Jersey Mikes Subs is inspected around three times per year on average.
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