Subway
Last inspected: Dec 12, 2025
86
Score
Inspectors have visited Subway nine times, with records going back to 2023. On Dec 12, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around two violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
Compared to the broader Palm City restaurant scene, where the average is 81, this is a stronger showing. The full picture is one of consistent compliance.
9
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 12, 2025
Complaint Full
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jun 26, 2025
Routine - Food
No violations found.
100
Jun 25, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced tomatoes (47F - Cold Holding); cut lettuce (46F - Cold Holding); tuna salad (45F - Cold Holding); sliced ham (47F - Cold Holding) As per operator, items stored in unit since 2 hours. Not prepped or portioned today. Advised operator to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked meat balls in sauce (121F - Hot Holding) As per operator, stored since 1 hour. Operator placed item to reheat to 165F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touch face then handled clean pan and bag with lettuce; no hand wash. Advised operator to wash hands. **Warning**
12A-25-4
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered and allowed to stand for 2 minutes after reheating process complete to allow temperature to equalize throughout product. At microwave: cooked meatballs (136F - Reheating) As per operator, process complete. Operator did not allow meat balls to stand for 2 minutes after reheating process complete to allow temperature to equalize throughout product. Operator allowed product to sit cooked meatballs (168F - Reheating) **Corrected On-Site** **Warning**
03E-07-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
50
Sep 20, 2024
Complaint Full
2 critical violations. 1 major violation.
View 3 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, cooked chicken (55F - Cold Holding); sliced ham (50F - Cold Holding). Not prepared or portioned today. Operator stated products held over 4 hours, see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, cooked chicken (55F - Cold Holding); sliced ham (50F - Cold Holding). Not prepared or portioned today. Operator stated products held over 4 hours, see stop sale.
03A-02-5
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. Provided employee reporting agreement. Employee signed. **Corrected On-Site**
11-26-1
67
Jul 8, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
67
Nov 29, 2023
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over onions and sliced cheese walk in cooler. Operator stored properly. **Corrected On-Site**
08A-05-6
Basic - Single-service articles improperly stored. Observed Single use packet sauces stored under hand was sink by sandwich assembly area. Operator stored properly. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Food stored on floor. Observed Sliced cheese stored on floor at walk in cooler , bagged chips on floor by back door. Operator stored properly. **Corrected On-Site**
08B-38-4
78
Sep 22, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Observed Spray paint and hand sanitizer stored over bottled water and sodas at storage rack by back door. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Sent Big 6 poster to operator.
11-07-5
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. Sent bodily fluids procedure to operator.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed vegetable shredder soiled with food debris. Per operator, vegetable shredder not used today. Operator cleaned and sanitized vegetable shredder. **Corrected On-Site**
22-02-4
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. Sent employee health reporting procedure to operator.
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at front assembly line sandwich make table.
14-09-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed wrapped Plastic knives stored under hand wash sink near sandwich assembly line. Operator stored properly. **Corrected On-Site**
24-07-4
52
Jul 6, 2023
Complaint Full
4 critical violations. 2 major violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed Joint compound stored over sealed pouches of jalapeños, sauces and mayonnaise at dry storage shelf by walk in cooler. Operator stored properly. **Corrected On-Site**
41-10-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed Fruit fly pesticide stored on shelf over prep table by 3 compartment sink. Employee stored properly. **Corrected On-Site**
41-05-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed No vacuum breaker at hose connection with connected hose in mop sink.
29-34-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beef meatballs (119F - reheating) at 10:55 since 10:00 - 119F at 11:15. Employee states heated in microwave until 165F then placed in warmer. Employee states product held less than 2 hours. Employee returned to microwave to finish reheating. Rechecked 165F+ **Corrected On-Site**
03E-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Assembly line cooler: tuna salad (56F - Cooling) at 10:55 since 9:30 - 54F 11:30 At current rate of cooling product will not reach 41F within 4 hours. Employee moved to walk in cooler to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed No chemical test strips for Quat sanitizer at 3 compartment sink.
16-37-1
45
Apr 14, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Subway last inspected?
The most recent health inspection at Subway on file is from Dec 12, 2025. The public record contains nine 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 City?
Subway most recently scored 86 out of 100, which is higher than the Palm City average of 81.
Has Subway's inspection record improved over time?
Results have been roughly steady. Inspections at Subway have averaged around two 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 three times per year on average.
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