JERSEY MIKE'S

High Priority - - From initial inspection : High Priority - 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. - From follow-up inspection 2025-09-11: Observed at vegetable display case - lettuce (47F - Cold Holding); sliced tomatoes (46F - Cold Holding) as per employee items portioned 8 hours prior to inspection, Item was cooled and then transferred unit 120 minutes prior to inspection. Admin Complaint

Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-09-11: Same Time Extended

High Priority - 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.

High Priority - 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.

High Priority - 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.

Intermediate - 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.

Intermediate - Spray bottle containing toxic substance not labeled. Observed under triple sink - spray bottle (multi purpose cleaner) without label.

Basic - 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. Corrected On-Site