Jersey Mike’s Subs in Dalton receives a 66% on their recent health inspection

Jersey Mike’s Subs, located at 1367 W Walnut Ave in Dalton, received a score of 66 points out of a possible 100 points during their 02/24/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food handler changing tasks and donning new gloves without washing hands. Ensure to wash hands in between tasks and prior to donning on new gloves.

Violation #2:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed front hand sink soap dispenser not working. There was soap in dispenser but it was not working either way to effectively wash my hands or for other food handlers to wash their hands. Ensure hand sink soap dispenser is properly working in order for food handlers to effectively wash their hands.

Violation #3:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed several TCS cold holding items held at temperatures exceeding 41F. Prep-top cooler: tomatoes at 42F. Deli Reach-in cooler: turkey at 44F, cheese at 42F, ham at 42F. Ensure all TCS foods are at 41F or below.

Violation #4:
6-1D – time as a public health control: procedures and records
Points: 9
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed tomatoes out of temperature at PTC. Tomatoes at 43F. CFSM was informed last inspection about time as a public health control and how to record time by using time sheets or labels. There are no time sheets or labels at the facility during the time of the inspection. Informed CFSM to use labels for the lettuce and tomatoes at sandwich prep line/PTC and to discard product after 4 hours or before the 4 hours if temperature exceeds 70F. Ensure to keep labels with accurate information over food product and with prep and discard times.

Violation #5:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed CFSM with no hair restraint while preparing a sandwich. Ensure all food handlers are wearing hair restraints to prevent hair from falling onto food.

Violation #6:
13A – posted: permit/inspection/choking poster/handwashing
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: At the time of the inspection, an incorrect inspection report was posted. The report dated 12/18/23 with a score of 94 was displayed instead of the most recent inspection report dated 5/20/25, which had a score of 82. The CFSM stated that she never received the email containing the most recent inspection report. The previous inspector states that they had informed the CFSM to contact our office if she did not receive the email of the inspection report or if they ever need another copy of the report in case it gets lost. I also observed their food service permit was posted behind to-go boxes. Ensure Food Service Permit is visible along with ServSafe Certification.

Violation #7:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed gap under back door to outside. Seal gap and make sure that no light in visible when door is closed to ensure pest do not come into the facility.

Additional remarks:
Sanitizer bucket: 200ppmQ

CLICK HERE to read the full report