819 RINEHART RD, LAKE MARY, FL 32746
State inspectors have documented 6 high-priority violations at JERSEY MIKE'S SUBS over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 22 violations, including 6 high-priority and 0 Emergency Orders of Closure.
Scores higher than 8% of the 145 inspected restaurants in LAKE MARY on the trailing-year record.
6 high-priority violations on the trailing-year record — above the Seminole County average of 2.2.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Missing or expired food manager certification, or employee food-safety training not documented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Missing or expired food manager certification, or employee food-safety training not documented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Missing or expired food manager certification, or employee food-safety training not documented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Missing or expired food manager certification, or employee food-safety training not documented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Missing or expired food manager certification, or employee food-safety training not documented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Missing or expired food manager certification, or employee food-safety training not documented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Other conditions related to sanitary and safe operation.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Other conditions related to sanitary and safe operation.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Missing or expired food manager certification, or employee food-safety training not documented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
The establishment's license expired, not obtained, or not properly displayed.
Other conditions related to sanitary and safe operation.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Missing or expired food manager certification, or employee food-safety training not documented.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 4 of the 7 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6904716 — you can read the original documents yourself and compare.