Subway
Last inspected: Aug 4, 2025
67
Score
The health department has logged seven inspections at Subway, the earliest from 2022. The newest entry in the record is dated Aug 4, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around four violations compared to roughly six violations earlier on.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.
The city-wide average sits at 77, which Subway's 67 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Aug 4, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep counter; chicken, cooked (46F - Cold Holding). As per operator foods on table not portioned or prepared today, out of temperature for less than 4hrs. Observed still inside commercial packaging. Per operator food left on table to begin prep, but was left unattended due to rush of customers. Operator placed in walk in cooler **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs and sauce (107-130F - Hot Holding). Observed food item sitting under temperature control but on a low setting. Operator made to reheat in microwave until food item is 165F **Corrective Action Taken**
03B-01-6
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty dishes not separated from clean on clean ware washing shelf. Observed hotel pan with food debris on it. Operator removed **Corrected On-Site**
24-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cold table has brownish/black cutting marks
14-09-4
67
Jul 15, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
78
Apr 27, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in back prep area, soiled. **Warning** - From follow-up inspection 2024-04-27: Observed the same **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-27: Observed same **Time Extended**
50-09-4
90
Apr 26, 2024
Complaint Full
3 critical violations. 5 minor violations.
View 8 violations
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. 1)In front counter flip top: sliced lettuce (47F - Cold Holding), tuna salad (48F - Cold Holding), shredded cheese (45F - Cold Holding) 2)Inside walk in cooler: cooked chicken (46F - Cold Holding); cooked steak (45F - Cold Holding); shredded cheese (50F - Cold Holding); cut lettuce (45F - Cold Holding), meatball (47F - Cold Holding); chicken teriyaki (45F - Cold Holding); roast beef (45F - Cold Holding); chicken salad (48F - Cold Holding). Per operator items in unit more than 4 hrs. Per operator food not portioned or prepared today. 3)sliced tomatoes (48F - Ambient Cooling) on front line flip top. Food item cooling for more than 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)In front counter flip top: sliced lettuce (47F - Cold Holding), tuna salad (48F - Cold Holding), shredded cheese (45F - Cold Holding) 2)Inside walk in cooler: cooked chicken (46F - Cold Holding); cooked steak (45F - Cold Holding); shredded cheese (50F - Cold Holding); cut lettuce (45F - Cold Holding), meatball (47F - Cold Holding); chicken teriyaki (45F - Cold Holding); roast beef (45F - Cold Holding); chicken salad (48F - Cold Holding). Per operator items in unit more than 4 hrs. Per operator food not portioned or prepared today. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (48F - Ambient Cooling) on front line flip top. Food item cooling for more than 4 hours. See stop sale. **Warning**
03D-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed build up of black and green substance inside the ice machine. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in back prep area, soiled. **Warning**
36-34-5
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. Walk in cooler in disrepair, not holding temp. Unit does not cool below 50F **Warning**
14-74-7
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary - 50ppm) behind front counter. Operator remade to 100ppm. **Corrected On-Site** **Warning**
21-07-4
50
Jan 24, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle in rack above triple sink. Manager labeled as cleaner. **Corrected On-Site**
41-17-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. **Corrected On-Site**
11-27-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No Heimlich maneuver/choking sign posted. Bulletin printed and provided. **Corrected On-Site**
51-13-4
67
Jun 19, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
55
Sep 26, 2022
Routine - Food
1 minor violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
95
Frequently Asked Questions
When was Subway last inspected?
The most recent health inspection at Subway on file is from Aug 4, 2025. The public record contains seven inspections in total.
What is the most common violation at Subway?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Subway.
How does Subway compare to other restaurants in Coral Springs?
Subway most recently scored 67 out of 100, which is lower than the Coral Springs average of 77.
Has Subway's inspection record improved over time?
Yes. Recent inspections at Subway have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Subway means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Subway inspected?
Based on the inspection history on file, Subway is inspected around two times per year on average.
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