🪰1,241,883 violations tracked across 67 Florida counties

JON SMITH SUBS

849 SEABREEZE BLVD K107, FORT LAUDERDALE, FL 33316

License #1626142

88.3 Grade B / 100

Solid Health Score

How is this score calculated? →
Latest inspection
March 23, 2026 · 12 findings · 3 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
4
Clean inspections
1
Callback visits
0
Latest clean pass
October 7, 2024

The latest inspection on March 23, 2026 shows 12 observation rows: 3 critical, 4 major, and 5 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
75%
Inspector notes
19
Coverage note
Inspector notes linked where available

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Community pulse

Would you eat here?

JON SMITH SUBS looks fairly solid on paper. Would you eat here?

B record

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.

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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.

  • Disposition: Met Inspection Standards
  • [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black, mold like substance. Advised employee to clean ice machine as soon as possible.
  • [13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint. Educated employee on wearing proper hair restraint. Employee put on hair restraint.
  • [10-08-5] Ice scoop handle in contact with ice. Ice scoop stored in ice machine with handle down in ice. Employee placed ice scoop upright.
  • [29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler.
  • [42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with down in empty bucket in kitchen. Educated employee on storing mop to air dry, and mop was place in position to air dry.
  • [12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up dirty mop, squeezed water out of mop, and put on clean gloves, then started preparing food , without washing hands. Educated employee on proper handwashing procedures and employee washed hands and changed gloves.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over commercially packaged Tofu, in low boy cooler. Educated employee on proper storage for raw food, and raw chicken was moved to bottom shelf.
  • [03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. White rice held on Time as A Public Health Control without time marking. Employee put time mark on rice.
  • [16-37-1] No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • [05-08-4] No probe thermometer provided to measure temperature of food products.
  • [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. White rice held on Time as a Public Health Control, does not have written plan. Advised manager to put rice on written plan.
  • [53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for one employee preparing food.
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