Subway
Last inspected: Dec 30, 2025
90
Score
The health department has logged six inspections at Subway, the earliest from 2022. The latest inspection on file is from Dec 30, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around four violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
Subway's latest score of 90 sits above the Palm Bay average of 76. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 30, 2025
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 above bread oven soiled with black stains. **Repeat Violation** - From follow-up inspection 2025-12-30: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Drain cover(s) missing. Mop sink has no drain cover. - From follow-up inspection 2025-12-30: **Time Extended**
29-18-4
90
Dec 29, 2025
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vegetables make table; guacamole (45F - Cold Holding); ; cooked egg (45F - Cold Holding); meat make table: steak (50F - Cold Holding); sliced ham (48F - Cold Holding); sliced provolone (48F - Cold Holding) operator is icing bins to keep foods at 41f or less. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above bread oven soiled with black stains. **Repeat Violation**
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. vegetables make table; sliced tomatoes (43F - Cold Holding); guacamole (45F - Cold Holding); ; cooked egg (45F - Cold Holding); meat make table: steak (50F - Cold Holding); sliced ham (48F - Cold Holding); sliced provolone (48F - Cold Holding) operator is icing compartments to keep foods at 41f or less. **Corrective Action Taken** **Repeat Violation**
14-74-7
Basic - Drain cover(s) missing. Mop sink has no drain cover.
29-18-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not stored to properly dry. **Corrected On-Site**
42-01-4
70
Oct 13, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table with meats; steak (48F - Cold Holding); chicken (48F - Cold Holding); tuna fish (47F - Cold Holding); cubed chicken (47F - Cold Holding); sliced turkey (47F - Cold Holding); sliced ham (48F - Cold Holding); pepperoni (53F - Cold Holding); salami (53F - Cold Holding) All high temp items were in the four hour window and placed in walk in freezer for rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tyler has worked for more than 60 days without completing training for food worker duties. **Repeat Violation**
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile and vent above bread oven vent soiled with black substance.
36-34-5
Basic - Cold holding equipment not maintained at proper setting, make table used to store meat and cheese was at setting 5. Adjusted to 9 and proper temperature maintained. **Corrective Action Taken**
14-74-7
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old bug traps under make table on front line, removed by manager. **Corrected On-Site**
23-03-4
67
Mar 4, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
82
Mar 21, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
78
Dec 1, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Serina
53B-13-5
Intermediate - Handwash sink used for purposes other than handwashing. Pickles and olives stored in sink **Corrected On-Site**
31A-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Sandwich maker **Corrected On-Site**
13-04-4
Basic - Food stored on floor. Mustard packets teriyaki sauce
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cooked chicken **Corrected On-Site**
10-06-5
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Single-service articles improperly stored. Cups and bags
25-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with clean pans on drying rack **Corrected On-Site**
12B-07-4
61
Frequently Asked Questions
When was Subway last inspected?
The most recent health inspection at Subway on file is from Dec 30, 2025. The public record contains six 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 Palm Bay?
Subway most recently scored 90 out of 100, which is higher than the Palm Bay average of 76.
Has Subway's inspection record improved over time?
Results have been roughly steady. Inspections at Subway have averaged around four violations per visit across the recent 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 two times per year on average.
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