SUBWAY 33557 Inspection – January 9, 2026

High Priority 1

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 49 F, cheese 47 F in cooler on line. Discussed placing items in ice bath.

Intermediate 2

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.

#10Intermediate53B-09-4

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee provided copies of some food handler certificates.

Basic 7

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers not inverted across from prep sink.

#2Basic32-12-6

Basic – Covered waste receptacle not provided in women's bathroom.

#3Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Cutting board.

#4Basic08B-38-4

Basic – Food stored on floor. Peppers on floor in walk in cooler.

#5Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

#6Basic25-05-4

Basic – Single-service articles improperly stored. Box of paper towels on floor.

#7Basic42-01-4

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

Florida Food Watch

SUBWAY 33557

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 7

Inspection Report

SUBWAY 33557

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 7