ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Jersey Mikes Subs - High 5 Hospitality LLC - #35 last inspected?
The most recent inspection on record was on Oct 8, 2025. The result listed by Delaware Division of Public Health – Office of Food Protection was “Violations recorded”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Mar 10, 2025 to Oct 8, 2025.
Has Jersey Mikes Subs - High 5 Hospitality LLC - #35 ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Mar 10, 2025.
The Full Inspection History
3 inspections
Follow-Up
Oct 8, 2025
Violations recorded
1 recorded violation
notedCode 4-602.12Food temperature
Official Wording
Cooking and Baking Equipment
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Oct 8, 2025 · Original Source
Routine
Sep 30, 2025
Violations recorded
5 recorded violations
notedCode 5-205.11Handwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
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.
Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking
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.
Food Storage-Preventing Contamination from the Premises
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.