JERSEY MIKE'S SUB SHOP

Name: JERSEY MIKE'S SUB SHOP
Address: 1560 BUSINESS CENTER DR STE 1B, FLEMING ISLAND, FL, 32003, US
Rating: 96.3

1560 BUSINESS CENTER DR STE 1B, FLEMING ISLAND, FL 32003

License #2001488

🥪 Deli/Sandwich ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

96.3 Grade A / 100

Excellent Health Score

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Quick take

JERSEY MIKE'S SUB SHOP in FLEMING ISLAND currently holds an InspectFL Health Score of 96.3 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 22, 2025. Across those visits, inspectors documented 8 total violations — 3 critical, 1 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cut tomato at 50F on front make line. Manager unsure of when tomatoes placed on the make line. Also, cut lettuce on front make line at 47F. Manager states lettuce placed out on cold bar approximately 30 minutes prior. Lettuce moved to walk n freezer and 15 minutes later temperature was 42F.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on rack next to and over potato chips. Employee moved sanitizer to proper storage.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide tanks by three compartment sink are unsecured.
[08B-38-4] Food stored on floor. Two cases of bag in box soda stored on the floor near back exit. Manager stored both to shelf.
[33-19-4] Garbage on the ground and/or pad around dumpster. Excessive unbagged garbage on the ground around shared dumpsters.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomato at 50F on front make line. Manager unsure of when tomatoes placed on the make line.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement for Joaquin D and Caroline. Provided DBPR Form HR 5030-103 and both employees signed agreement during inspection.
[33-16-4] Open dumpster lid. Two of three shared dumpsters have lids open.

Community reaction

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Community pulse