JERRY'S PIZZA & SUBS

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Anthony A. Expired 11/10/2025 Warning

Intermediate - 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.

Basic - Bowl or other container with no handle used to dispense food. Portion cup used for scooping chicken. Removed Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Clean pizza trays stored next to hand sink and under soap dispenser . Operator removed Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep table . Operator removed Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Garlic knots on back prep table stored under soap dispenser and next to hand sink. Operator removed Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. in between wall and prep table in ware washing area. Operator removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In mens

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blow fan in back kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -shelves in reach in cooler under slicer and steamwell

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -tzatziki opened 3 days ago per operator. Marked during inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -women's restroom door, spring does not fully close door.

Basic - Current Hotel and Restaurant license not displayed. -license is current, but no copy of current license on premises.

Basic - Reuse of single-service or single-use articles. -marinara sauce in reused feta container.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -facility using lemon scented bleach, not approved for sanitizing food contact surfaces. Operator will purchase proper sanitizer prior to setting up 3 compartment sink.

High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towel in bottom on container of garlic knots. Recommend deli sheet or other barrier between paper towel and food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wings 50 less than 30 minutes. Product out of cooler for multiple orders of wings at lunch.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink handles, paper towel dispenser slightly soiled at prep area hand wash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tzatziki 47 less than 1 hour in salad/sub station. Operator moved product to different cooler for temperature recovery.

Intermediate - Handwash sink not accessible for employee use at all times. -plastic container in kitchen hand wash sink. Operator removed. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 card available that is expired. No other current proof of food handler training.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -self-closer spring not fully closing door. Operator repairing during inspection. Corrective Action Taken

Basic - Single-service articles improperly stored. -wrapped pizza boxes not stored 6 inches off floor. Operator will lift boxes off floor.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. - flat grill and tabletop fryers under hood with no ansul system. Operator states OK per FD, electric appliances only.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. -operator returned to kitchen and started to make a pizza, stated he washed hands in restroom. Advised must always wash hands a second time after leaving restroom. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. -food service license expired 4-1-23. Operator paid during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -feta 56, tzatziki 57 in pizza counter sandwich cooler. Ambient temperature reading 50+.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -feta 56, tzatziki 57 in pizza counter sandwich cooler. Unknown how long product has been out of temperature.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of microwave soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. -red sani bucket in hand wash sink in prep area. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided printed copy to operator, both employees read and signed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife between table and wall in back room. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of food debris on mixer/grater and wall behind. -handle of microwave soiled with food debris. -exterior of reach-in freezer soiled, ice build up on interior.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -interior of 2 door cooler in back room has build up of standing water and food debris.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open container of feta cheese not date marked. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -front counter employee.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -women's restroom door does not fully close, leaves slight opening. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -large amount of ice build up in reach-in freezer.

Basic - Working containers of food removed from original container not identified by common name. -large bulk flour bin not labeled. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. -food service license expired 4-1-22. Operator paid during inspection, license current. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. -training date, expiration date missing from certificate.

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with unknown clear liquid near chemical storage. Operator discarded. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -women's room door closer leaves door slightly ajar.

Basic - Floor soiled/has accumulation of debris. -soiled under 3 compartment sink, mixer, under shelves.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -outside of bulk flour container soiled. -grease build up on tabletop fryers.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -hood on premises but no suppression system. 3 tabletop fryers and flat grill located under hood.