Restaurant · Wake County, NC

Jersey Mike's Subs #3269

6220 Battle Bridge Rd

Last inspected Nov 6, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97

Get the Next Inspection, Free.

We'll email you when Jersey Mike's Subs #3269 has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Jersey Mike's Subs #3269 last inspected?: The most recent inspection on record was on Nov 6, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Apr 2, 2025 to Nov 6, 2026.
Has Jersey Mike's Subs #3269 ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Apr 2, 2025.

The Full Inspection History

4 inspections

1 - Inspection

Nov 6, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

3 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12 Hand sink in the prep area is 83F. Hand sink in the women's restroom is 84F and hand sink in the men's restroom is 85F. Provide at least 100F water at handsinks.

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.

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) Priority: Lettuce is 45F; sliced tomatoes are 45F and salami is 50F in the prep refrigerator. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI-The lettuce; sliced tomatoes and salami was placed in the walk-in freezer.

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 temperature

notedCode 4-204.112 Core: No thermometer in the drawer refrigeration unit. (B) Except as specified in (C) of this sectionEquipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-204.112 Core: No thermometer in the drawer refrigeration unit. (B) Except as specified in (C) of this section; cold or hot holding EQUIPMENT used for TCS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed thermometer that is located to allow easy viewing of the device's temperature display. CDI-A thermometer was placed in this refrigeration unit. (

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Nov 6, 2026 · Original Source

1 - Inspection

May 1, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 (A) Priority foundation: A wiping cloth bucket a knife are stored in the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-The wiping cloth bucket and knife were removed from the hand sink.

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.

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115 Loose trash and loose cardboard on the dumpster pad. Keep the dumpster area maintained clean of loose trash and cardboard.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, May 1, 2026 · Original Source

1 - Inspection

Oct 16, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12 Hand sink in the dish area is 75F. Provide at least 100F water at handsinks.

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.

Apr 2, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

4 recorded violations

notedCode —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Common Name - Working Containers (Pf) There was a spray bottle that was not labeled. All working bottles must be labeled with the common name of the item in the spray bottle. CDI... The spray bottle was labeled.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode —Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf There was one cold hold unit that did not have a thermometer in the unit. The unit had potentially hazardous foods must have an accurate thermometer in the unit. CDI.. A thermometer was placed in the unit.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode —Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. The sanitize side of the three compartment sink needed to be cleaned out. Clean the sink to eliminate the risk of recontamination of the dishes.

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 problems

Official record from Wake County Environmental Services, Apr 2, 2025 · Original Source