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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
JERSEY MIKE'S SUBS in PORT ORANGE currently holds an InspectFL Health Score of 89 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 24, 2026. Across those visits, inspectors documented 5 total violations — 2 critical, 2 major, 1 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 24, 2026 shows 5 observation rows: 2 critical, 2 major, and 1 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
JERSEY MIKE'S SUBS looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03D-06-5] Time/temperature control for safety food prepared at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -portions of cut tomatoes did not cool back down to 41F within 4 hours of being cut during prep. Temperature checked at 49-50F after product was moved to separate cooler.
- [31A-09-4] Handwash sink not accessible for employee use at all times. -front access to hand sink near service counter is obstructed by garbage can
- [33-16-4] Open dumpster lid.
- [01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -sliced tomatoes
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Cut tomatoes placed into deep container and placed on line at high load levels , without lid for use during service. Advised to consider a time as a public health control policy if tomatoes cannot be maintained ay 41F or below
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