12377 S CLEVELAND AVE UNIT 18, FORT MYERS, FL 33907
JERSEY MIKE'S keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 7 violations, including 1 high-priority and 0 Emergency Orders of Closure.
Scores higher than 51% of the 931 inspected restaurants in FORT MYERS on the trailing-year record.
1 high-priority violation on the trailing-year record — below the Lee County average of 1.9.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Other conditions related to sanitary and safe operation.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Other conditions related to sanitary and safe operation.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Other conditions related to sanitary and safe operation.
Missing or expired food manager certification, or employee food-safety training not documented.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing or expired food manager certification, or employee food-safety training not documented.
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.
Raw meat, poultry, and seafood must be kept away from ready-to-eat food, and all food must be protected during prep, storage, and display. Inspectors treat separation seriously because raw-food drips and splashes carry pathogens onto food that will not be cooked again.
On this record, the category appears in 1 of the 2 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. 4605062 — you can read the original documents yourself and compare.