Follow-Up Inspection
Apr 14, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 14, 2026 · Original Source
Santa Clara County, CA
Jersey Mike's Subs
6845 Camino Arroyo Ste 60
Last inspected Apr 14, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Apr 6, 2026
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. PHFs within display refrigeration were measured between 49-52*F at the time of inspection. 2. PHFs within prep table next to hand wash station was measured at 46*F at the time of inspection. Per PIC, the units are going to be repaired by a contractor. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility will be using TPHC on all PHF products and discard everything after 4-hours.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Lots of food debris noted on the floor at the time of inspection. [CA] Regularly clean around facility to prevent accumulation of debris. [COS] Employees started cleaning around the kitchen area.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 6, 2026 · Original Source
Routine Inspection
Sep 10, 2025
Pass
1 recorded violation
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Food debris noted on the floor and under equipment at the time of inspection. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 10, 2025 · Original Source
Routine Inspection
Mar 17, 2025
Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Bacon on the hot plate was measured at 94*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit serviced by contractor. [SA] Bacon within the hot plate was moved to flat grill to maintain hot. PHFs within prep table were measured between 45-48*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit in the front be checked by contractor. [SA] Food will be put under TPHC until unit is serviced. Toss away after 4-hours.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Food debris noted on the floor of the kitchen area and under equipment. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Mold like substance growing on the caulking around the 3-compartment sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Drain pipe for prep sink is inside of floor sink at the time of inspection. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air-gap into a floor sink or other approved type of receptor. REPEAT VIOLATION. Failure to comply may result in enforcement action.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Mar 17, 2025 · Original Source