Di Subs
Last inspected: Oct 24, 2025
50
Score
Di Subs appears in inspection records eight times, starting in 2022. The most recent visit was on Oct 24, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
By comparison, the average Pompano Beach facility scores 78, putting Di Subs on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Oct 24, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced pepper jack (50F - Cold Holding) per operator held out of temperature less than 4 hours. Operator voluntarily discarded. **Corrected On-Site**
03A-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator speaking on phone to take order then engaged in food preparation. Employee washed hands. **Corrected On-Site**
12A-29-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Unisex bathroom paper towel dispenser was jammed
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint engaging in food preparation.
13-03-4
Basic - Ceiling tile missing.
36-36-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed macaroni and potato salad individual cups. **Repeat Violation**
02D-03-4
Basic - Reuse of single-service or single-use articles. Observed salami stored in a cusanos bread bags
25-32-4
50
Aug 7, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
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. Employee started 2 weeks ago. Email form
11-26-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser jammed in unisex bathroom.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Batteries dead
05-08-4
Basic - Covered waste receptacle not provided in women's bathroom. In unisex bathroom
32-12-6
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed macaroni salad sold onsite for customer self service at reach in cooler at front counter.
02D-03-4
Basic - No conspicuously located ambient air temperature thermometer in all holding unit.
05-09-4
Basic - Reuse of single-service or single-use articles. Observed multiple cold cuts being stored inside cusanos bread bags in low boy cooler.
25-32-4
61
Jan 9, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed American cheese (44F - Cold Holding); slice white American cheese (44F - Cold Holding) store in a plastic container inside a container of shredded lettuce. Per operator not portion or prep today, held of temperature less than 2 hours. Operator stored in another cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. Battery needed to be replaced.
05-08-4
Basic - Reuse of single-service or single-use articles. Observed deli meats stored in cusanos bread bags in flip top cooler.
25-32-4
Basic - Carbon dioxide/helium tanks not adequately secured. Stored under fountain drinks.
51-11-4
61
Sep 6, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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. New employee started two days form was not filled out.
11-26-1
Intermediate - Spray bottle containing toxic multi purpose cleaner substance not labeled.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Floor not cleaned when the least amount of food is exposed.
36-01-4
Basic - Wet mop not stored in a manner to allow the mop to dry Observed wet mop wet nesting in bucket .
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 0 ppm operator discarded made new solution rechecked 100 Ppm **Corrected On-Site**
21-07-4
67
Jan 22, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on premises.
05-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed accumulation of water along rim of storage containers at dish area. **Corrected On-Site**
24-08-4
86
Oct 25, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded beef 58F - Cold Holding. Per operator, placed in cooler 25 hours prior. see stop sale) **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded beef 58F - Cold Holding. Per operator, placed in cooler 25 hours prior. see stop sale) **Repeat Violation** **Admin Complaint**
03A-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 shredded beef at 58F not date marked. As per operator, prepared 25 hours prior. Operator disposed - see stop sale.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical bottle with no common name label. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pans not inverted. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed. **Repeat Violation**
50-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach-in freezer.
14-69-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket with wipe cloths with chlorine level of 0 ppm. Operator changed solution to 100ppm. **Corrected On-Site**
21-07-4
50
Mar 22, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (52F - Cold Holding); macaroni salad (52F - Cold Holding); potato salad (52F - Cold Holding); tomato sauce (52F - Cold Holding) glass sliding door cooler. Per operator food not prepped or portioned today. In unit for over four hours.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (52F - Cold Holding); macaroni salad (52F - Cold Holding); potato salad (52F - Cold Holding); tomato sauce (52F - Cold Holding) glass sliding door cooler. Per operator food not prepped or portioned today. In unit for over hour hours.
01B-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
70
Dec 7, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front counter- Cooked Steak 123-124F at 12:20 to 117-118F to 12:50 ( cooling since 11:00)- operator states- food left out to coolant room temperature- at current rate of cooling food will not reach 70F within 2 hours- operator placed in reach in freezer to quick chill. **Corrective Action Taken**
03D-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle by three compartment sink not labeled- operator labeled. **Corrected On-Site**
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle on prep table by meat slicer- operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing golden jewelry on wrist while preparing food- educated operator- employee removed jewelry. **Corrected On-Site**
13-07-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pasta salad and potato salad sold onsite for customer self service at reach in cooler at front counter- operator removed and placed at reach in cooler behind counter. **Corrected On-Site**
02D-03-4
61
Frequently Asked Questions
When was Di Subs last inspected?
The most recent health inspection at Di Subs on file is from Oct 24, 2025. The public record contains eight inspections in total.
What is the most common violation at Di Subs?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Di Subs.
How does Di Subs compare to other restaurants in Pompano Beach?
Di Subs most recently scored 50 out of 100, which is lower than the Pompano Beach average of 78.
Has Di Subs' inspection record improved over time?
Results have been roughly steady. Inspections at Di Subs have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Di Subs means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Di Subs inspected?
Based on the inspection history on file, Di Subs is inspected around three times per year on average.
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