Georgia › Whitfield County › Dalton
Jersey Mike's Subs
1367 W WALNUT AVE , DALTON, GA 30720 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on February 24, 2026, scoring 66/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 87. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (June 10, 2026): Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
B87June 10, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Observed multiple items in Deli reach-in cooler with no time logs along with prep-top cooler sliced tomatoes and lettuce. 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 Deli reach-in cooler 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. CFSM began record keeping for time logs.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed ready to eat items including: lettuce, tomatoes, and chicken salad with no date marking. CFSM was informed on proper date marking and stated she understood.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”B87March 3, 20262 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and handwashing & hygiene.
Observed several TCS cold holding items held at temperatures exceeding 41F including: turkey, salami, and tuna at deli reach-in cooler not in temperature. Turkey: 45F, Salami: 43F, Tuna: 42F. Ensure all TCS foods are at 41F or below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed most recent inspection report not posted along with food service permit. Ensure both food service permit and most recent inspection report is posted to and visible to customers.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”This inspection deducted 13 points, but only 10 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
U66February 24, 20267 violations
Inspectors recorded 7 violations, 3 of them critical, involving handwashing & hygiene, temperature control and pest control.
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.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”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.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”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.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”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.
−9 points · Cited as “null”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.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”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.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”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.
−1 point · Cited as “null”B82May 20, 20255 violations
Inspectors recorded 5 violations, 2 of them critical, involving temperature control, handwashing & hygiene and pest control.
Observed several items in deli RIC held at temperature exceeding 41F. Items considered TCS foods must be cold held at 41F or less.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Tomatoes and Lettuce were also out of temperature and exceeding 41F. CFSM states they use time as method of control, but there are no indications of stickers or sheets as to when they place food item on sandwich prep line. No time sheets for TCS foods. Write down times that TCS food is replenished. 4 hour max holding time. Keep daily record.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed employee cooking bacon with no hair restraint. Make sure all employees handling food wear hair restraints.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Gap under back door to outside. Seal gap and make sure that no light in visible when door is closed.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Observed no inspection report posted and CFSM not properly posted. Must post most recent inspection report within 15ft of entrance and must be easily viewed by consumers.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”A94December 18, 20235 violations
Inspectors recorded 5 violations involving handwashing & hygiene and food storage.
Lettuce sitting on top of cardboard box in walk in cooler. Lettuce must be stored wrapped or in container.
−3 points · Cited as “null”Ensure employees preparing food are properly wearing an approved hair restraint.
−3 points · Cited as “null”Must post most recent inspection report posted, CFSM certification not properly posted and no choking poster posted. Must properly display all these items.
−1 point · Cited as “null”Single service articles must be stored covered or inverted to protect food contact surface.
−1 point · Cited as “null”Ensure mops are hung to dry properly at mop sink.
−1 point · Cited as “null”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-155-000291. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.