SUBWAY

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no CFM certification for Claudia S. - From follow-up inspection 2025-07-08: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for employee Nidia C. - From follow-up inspection 2025-07-08: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2025-07-08: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2025-07-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in dry storage area with water damage. Repeat Violation - From follow-up inspection 2025-07-08: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at front counter. - From follow-up inspection 2025-07-08: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation - From follow-up inspection 2025-07-08: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves without washing hands. Operator coached employee on proper handwashing procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (49F - Cold Holding); tuna (49F - Cold Holding); cooked chicken (50F - Cold Holding) in walk in cooler. As per operator for less than 2 hours. Operator moved the items to reach in freezer for rapid cooling. Also observed sliced tomatoes (46F - Cold Holding); shredded lettuce (44F - Cold Holding); tuna (45F - Cold Holding) at front counter. As per operator for about one hour. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded paper towels in handwashing sink at front counter. Operator removed paper towels and discarded. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no CFM certification for Claudia S.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for employee Nidia C.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in dry storage area with water damage. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at front counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal water bottle on prep table next to handwashing sink in rear of kitchen. Employee removed water bottle and stored properly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table next to handwashing sink in rear of kitchen. Employee removed phone from prep table. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation with no hair restraint. Employee put on hair restraint. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation

High Priority - Displayed food not properly protected from contamination. Observed dressing packets stored under hand sink pipe.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the time of inspection observed cut tomatoes (46F - Cold Holding); provolone cheese (50F - Cold Holding); shredded cheese (44F - Cold Holding); precooked steak (46F - Cold Holding); precooked rotisserie chicken (44F - Cold Holding); grilled chicken (46F - Cold Holding); tuna salad (46F - Cold Holding); sliced turkey (46F - Cold Holding); ham (46F - Cold Holding); roast beef (46F - Cold Holding) located in walk in cooler. Also tuna salad (51F - Cold Holding); precooked steak (48F - Cold Holding); precooked rotisserie chicken (47F - Cold Holding); ham (44F - Cold Holding); sliced cheese (46F - Cold Holding); cut tomatoes (48F - Cold Holding); cut lettuce (49F - Cold Holding) located in front counter and cheese pizza (48F - Cold Holding); cut lettuce (48F - Cold Holding) located in reach in cooler. Ambient temperature of all holding units was about 56°f. At the time of inspection observed establishment ambient temperature felt very warm, according to operator establishment lost power the previous day about 4pm. Operator stated that power was restored sometime around 2 am on 10/23/24.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of inspection observed cut tomatoes (46F - Cold Holding); provolone cheese (50F - Cold Holding); shredded cheese (44F - Cold Holding); precooked steak (46F - Cold Holding); precooked rotisserie chicken (44F - Cold Holding); grilled chicken (46F - Cold Holding); tuna salad (46F - Cold Holding); sliced turkey (46F - Cold Holding); ham (46F - Cold Holding); roast beef (46F - Cold Holding) located in walk in cooler. Also tuna salad (51F - Cold Holding); precooked steak (48F - Cold Holding); precooked rotisserie chicken (47F - Cold Holding); ham (44F - Cold Holding); sliced cheese (46F - Cold Holding); cut tomatoes (48F - Cold Holding); cut lettuce (49F - Cold Holding) located in front counter and cheese pizza (48F - Cold Holding); cut lettuce (48F - Cold Holding) located in reach in cooler. Ambient temperature of all holding units was about 56°f. At the time of inspection observed establishment ambient temperature felt very warm, according to operator establishment lost power the previous day about 4pm. Operator stated that power was restored sometime around 2 am on 10/23/24. Repeat Violation

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At the time of inspection observed commercially processed meatballs hot holding at 93°f in front counter, as per operator it was never reheated to 135°f Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling tile missing. In dry storage room

Basic - Ceiling/ceiling tile shows damage or is in disrepair.in dry storage room observed tiles with water stains.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the time of inspection observed cut tomatoes (46F - Cold Holding); provolone cheese (50F - Cold Holding); shredded cheese (44F - Cold Holding); precooked steak (46F - Cold Holding); precooked rotisserie chicken (44F - Cold Holding); grilled chicken (46F - Cold Holding); tuna salad (46F - Cold Holding); sliced turkey (46F - Cold Holding); ham (46F - Cold Holding); roast beef (46F - Cold Holding) located in walk in cooler. Also tuna salad (51F - Cold Holding); precooked steak (48F - Cold Holding); precooked rotisserie chicken (47F - Cold Holding); ham (44F - Cold Holding); sliced cheese (46F - Cold Holding); cut tomatoes (48F - Cold Holding); cut lettuce (49F - Cold Holding) located in front counter and cheese pizza (48F - Cold Holding); cut lettuce (48F - Cold Holding) located in reach in cooler. Ambient temperature of all holding units was about 56°f. At the time of inspection observed establishment ambient temperature felt very warm, according to operator establishment lost power the previous day about 4pm. Operator stated that power was restored sometime around 2 am on 10/23/24. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed a license posted with an expiration date of October 2024

Basic - Cutting board has cut marks and is no longer cleanable. In front counter.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on containers above 3 compartment sink

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop stored on top of ice machine.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed shield missing over 3 compartment sink

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and reach in freezer gaskets soiled

Basic - Open dumpster lid.

Basic - Wet mop not stored in a manner to allow the mop to dry.