JERSEY MIKE'S SUBS

Name: JERSEY MIKE'S SUBS
Address: 137 NW 136 AVE, SUNRISE, FL, 33325, US
Rating: 86.8

137 NW 136 AVE, SUNRISE, FL 33325

License #1625728

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

86.8 Grade B / 100

Solid Health Score

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Quick take

JERSEY MIKE'S SUBS in SUNRISE currently holds an InspectFL Health Score of 86.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 14 total violations — 6 critical, 5 major, 3 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
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At front counter.
[36-73-4] Floor soiled/has accumulation of debris. Front counter
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter sliced tomatoes (44-46F - Cold Holding) in over stacked pans per operator held out of temperature less than 30 minutes. Not portion or prepared today Observed in small flip top cooler sliced cheese (46-48F - Cold Holding) in over stacked container per operator removed from lower drawer and placed in top of unit. Not portion or prepared today. Held out of temperature less than 30 minutes. Operator placed cheese in lower drawer to quickly chill

Warning Issued
[41-17-4] Spray bottle containing toxic substance not labeled. Observed under triple sink - spray bottle (multi purpose cleaner) without label.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee engaged in food manipulation without proof of training.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cold cuts display case - turkey ball (49F - Cold Holding); salami (47F - Cold Holding); pepperoni (47F - Cold Holding); cappicola (48F - Cold Holding) as per employee items not portioned or prepared today. As per employee item held out of temperature for approximately 6 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at small cold holding unit - sliced tomatoes (53F - Cold holding); lettuce (56F - Cold Holding) as per employee items portioned 7 hours prior to inspection. See stop sale.
[08B-12-5] Stored food not covered. Observed at cold cuts display case - Ham and Turkey not protected at all, items stored bare, directly on shelf. Operator stored item correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cold cuts display case - turkey ball (49F - Cold Holding); salami (47F - Cold Holding); pepperoni (47F - Cold Holding); cappicola (48F - Cold Holding) as per employee items not portioned or prepared today. As per employee item held out of temperature for approximately 6 hours. See stop sale. Observed at vegetable display case - lettuce (47-48F - Cold Holding); sliced tomatoes (57F - Cold Holding) as per employee items portioned 7 hours prior to inspection, Item was cooled and then transferred to cold holding unit 90 minutes prior to inspection.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at small cold holding unit - sliced tomatoes (53F - Cold holding); lettuce (56F - Cold Holding) as per employee items portioned 7 hours prior to inspection. See stop sale.

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