Subway

Basic - - From initial inspection : 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. 1. Reach-in cooler at front counter ambient air temperature is 49F. 2. Refrigerated make-table ambient air temperature is 57F. **Warning** - From follow-up inspection 2025-10-29: Reach-in cooler at front counter ambient air temperature is 84F. No food stored inside unit. **Time Extended** - From follow-up inspection 2025-11-06: No change. No TCS foods stored inside unit. Ambient air temperature inside cooler is 55F. **Admin Complaint**

Basic - - From initial inspection : 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. 1. Reach-in cooler at front counter ambient air temperature is 49F. 2. Refrigerated make-table ambient air temperature is 57F. **Warning** - From follow-up inspection 2025-10-29: Reach-in cooler at front counter ambient air temperature is 84F. No food stored inside unit. **Time Extended**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside refrigerated make-table: sliced tomatoes (49F - Cold Holding); sliced tomatoes (51F - Cold Holding); shredded lettuce (47F - Cold Holding). Employee stated all items were removed from the reach-in cooler behind the counter and immediately placed into the refrigerated make-table at 8am. Employee stated all items were held inside the reach-in cooler overnight. Ambient air temperature inside reach-in cooler is 49F. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated make-table: sliced tomatoes (49F - Cold Holding); sliced tomatoes (51F - Cold Holding); shredded lettuce (47F - Cold Holding). Employee stated all items were removed from the reach-in cooler behind the counter and immediately placed into the refrigerated make-table at 8am. Employee stated all items were held inside the reach-in cooler overnight. Ambient air temperature inside reach-in cooler is 49F. Stop sales issued. chicken (49F - Cold Holding); roast beef (50F - Cold Holding); egg (44F - Cold Holding). Employee stated these items were removed from the walk-in cooler and immediately placed into the refrigerated make-table approximately two hours prior. Ambient air temperature inside refrigerated make-table is 57F. Owner arrived and called a technician during this inspection. Inspector reviewed holding foods using Time as a Public Health Control with owner until refrigeration is working properly. **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tile at kitchen entrance, near prep table.

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. 1. Reach-in cooler at front counter ambient air temperature is 49F. 2. Refrigerated make-table ambient air temperature is 57F. **Warning**

Basic - Old labels stuck to food containers after cleaning. Remnants of several old labels stuck to plastic lids on clean dish rack.

High Priority - Container of medicine improperly stored. Bottle of "Midol", bottle of eye drops, and pack of cigarettes stored inside wire basket hanging above prep table and clean dishes. Employee removed all items from area during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for any employees. One employee stated she has been employed at this location for three years. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top portion of utensil and dressing bins on shelf in back of kitchen soiled with food debris.