EAT AND RUN SUBS Inspection – July 10, 2025

High Priority 1

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed nacho cheese (127F – Hot Holding) on the steam table for less than 3 hours, as per operator. Operator added more water. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed coffee maker with old debris.

#7Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cakes displayed on the front counter not date labeled.

Basic 4

#1Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gasket heavily soiled. Observed walk in cooler fan covers soiled.

#2Basic14-69-4

Basic – Observed Ice buildup in deep reach-in freezer.

#3Basic22-16-4

Basic – Reach-in freezer interior have accumulation of soil residues. By the 3 compartment sink.

#4Basic36-10-4

Basic – Worn, torn and/or soiled floors/carpeting. Throughout the establishment and walk in cooler.

Florida Food Watch

EAT AND RUN SUBS

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 4

Inspection Report

EAT AND RUN SUBS

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 4