Subway
Last inspected: Jan 12, 2026
100
Score
Going back to 2022, Subway has 10 inspections in the public record. The most recent visit was on Jan 12, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around three violations to closer to one violation per visit.
“Floor soiled/has accumulation of debris” comes up most often, recorded two times in the inspection record.
Restaurants in Jacksonville average 74, so Subway is doing better than most peers. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
No violations found.
100
Jan 8, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce, cut greens, and cut tomatoes at temperatures of 59-62F in cooler unit on front line. Ambient temperature of unit reads 61F. Person in charge stated food items were placed in unit more than 4 hours prior. Cut tomatoes, cut greens, cut lettuce (59-62F - Cold Holding) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-07: At callback observed cut lettuce at temperatures of 56-62F. Employee stated lettuce has been on the line for less than 4 hours. Ice is being used to regulate temperature inside cooler but most of it was melted by time of callback. **Admin Complaint** - From follow-up inspection 2026-01-08: At callback observed 2 pans of cut spinach at temperatures of 47-51F on front line. Cooler unit has ice that is in contact with bottoms of pans, but not sides. Inspector recommended to remove all non-time/temperature control for safety food items and fill cooler unit as high as possible with ice for time/temperature control for safety food items. Adding ice bags to tops was recommended until cooler unit can be repaired. **Admin Complaint**
03A-02-5
86
Jan 7, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce, cut greens, and cut tomatoes at temperatures of 59-62F in cooler unit on front line. Ambient temperature of unit reads 61F. Person in charge stated food items were placed in unit more than 4 hours prior. Cut tomatoes, cut greens, cut lettuce (59-62F - Cold Holding) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-07: At callback observed cut lettuce at temperatures of 56-62F. Employee stated lettuce has been on the line for less than 4 hours. Ice is being used to regulate temperature inside cooler but most of it was melted by time of callback. **Admin Complaint**
03A-02-5
86
Jan 5, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
67
Apr 24, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes and cut lettuce with temperatures of 59-62F stored in front line cooling unit. Ambient temperature of unit reads 63F. Person in charge stated food items were placed in cooler unit 3.5 hours prior and moved food items to freezer for rapid cooling. Cut tomatoes, cut lettuce (59-62F - Cold Holding) **Corrective Action Taken**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk-in cooler door.
23-03-4
Basic - Floor soiled/has accumulation of debris. Observed grease build up on floors under three compartment sink.
36-73-4
Basic - Equipment in poor repair. Observed front line cooler unit with ambient temperature of 63F. Food items being held in cooler unit match ambient temperature. **Repeat Violation**
14-11-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils stored in soiled container on wire rack across from three compartment sink.
24-06-4
Basic - Ceiling tile missing. Observed multiple missing ceiling tiles above walk-in cooler.
36-36-4
67
Apr 8, 2024
Complaint Full
No violations found.
100
Feb 8, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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 employee handle phone, immediately went back working with food without washing hands.
12A-29-4
High Priority - Toxic substance/chemical improperly stored. Chemicals stored over plastic bottled sodas in kitchen area. Employee moved chemicals away from drinks. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station by triple sink in back of kitchen, paper towel dispenser does not work.
31B-05-4
Basic - Equipment in poor repair. Front line coolers ambient air temperature 58F and 64F. Items from walk in cooler being placed in coolers during inspection. After 40 minutes, ambient air temperatures did not change. Manager arrived at end of inspection and placed pans in open spaces. Manager also stated coolers were just serviced. At end of inspection, cooler nearest door was 41F ambient temperature and cooler nearest cashier was 46F ambient temperature. **Corrected On-Site** **Warning**
14-11-5
64
Jan 24, 2024
Food-Licensing Inspection
No violations found.
100
Jan 23, 2024
Food-Licensing Inspection
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line of sand which making counter, lettuce (60F,58F - Cold Holding); sliced tomatoes (60F,57F - Cold Holding). Operator stated tomatoes and lettuce were placed in cooler at 9am this morning, which exceeds the 4hrs. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front line of sand which making area, lettuce (60F,58F - Cold Holding); sliced tomatoes (60F,57F - Cold Holding). Operator stated tomatoes and lettuce were placed in cooler at 9am this morning, which exceeds the 4hrs. **Warning**
01B-02-5
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Conducted licensing inspection. Operator on warning for food temperatures. Callback scheduled for 1/24/24. Unable to issue license at time of inspection. **Warning**
50-08-7
High Priority - Toxic substance/chemical improperly stored. On plastic shelf next to prep area, clean up chemical kit and first aid kit placed over plastic soda bottles. Operator removed from shelf. On spray bottle rack in prep area, multiple chemical spray bottles and water spray bottle for food placed on same rack. Operator had employee wash rinse and sanitize spray water bottle after removing from rack. **Corrected On-Site**
41-10-4
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. One employee is missing proof of being informed about employee responsibility's.
11-26-1
Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. At walk in cooler, dripping water on top of vent, falling onto sealed food.
29-13-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on front line was not wearing beard guard.
13-04-4
Basic - Floor tiles missing and/or in disrepair. Multiple tiles on front line area in disrepair.
36-17-5
Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes were not washed before being prepared. Operator washed tomatoes. **Corrected On-Site**
08B-39-4
41
Dec 20, 2022
Routine - Food
3 critical violations. 6 minor violations.
View 9 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. At front counter in flip top cooler, cooked eggs 48F. Eggs placed into unit approximately 5.25 hours prior. Eggs discarded.
01B-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Person in Charge closed dumpster lid outside, came back in and immediately handled clean pans with food products on back prep table without washing hands. Inspector coached employee on proper hand washing procedures. Person in Charge stopped and washed hands. **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in flip top cooler, cooked eggs 48F. Eggs placed into unit approximately 5.25 hours prior. Eggs discarded.
03A-02-5
Basic - Outer openings not protected with self-closing doors. Rear exit door does not self close.
35B-03-4
Basic - Open dumpster lid. Dumpster outside of establishment. Person in Charge closed lid. **Corrected On-Site**
33-16-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under front counter equipment. Floor under racks in back kitchen. Floor under triple sink in kitchen. Floor in walk in cooler. Wall around triple sink in kitchen. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Multiple tiles cracked at both the front counter and in back kitchen areas. **Repeat Violation**
36-17-5
Basic - Ceiling tile missing. Tiles over walk in cooler in kitchen.
36-36-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted. **Repeat Violation**
36-37-5
47
Frequently Asked Questions
When was Subway last inspected?
The most recent health inspection at Subway on file is from Jan 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Subway?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited two times, more than any other issue at Subway.
How does Subway compare to other restaurants in Jacksonville?
Subway most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Subway's inspection record improved over time?
Yes. Recent inspections at Subway have averaged around one violation per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Subway means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Subway inspected?
Based on the inspection history on file, Subway is inspected around three times per year on average.
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