Subway
Last inspected: Mar 31, 2026
100
Score
Subway has been inspected eight times since 2022. On Mar 31, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around four violations to closer to two violations per visit over the last few inspections.
Looking across the full record, “stop sale issued on time/temperature control” is the recurring theme, flagged three times.
Subway's latest score of 100 sits above the West Palm Beach average of 79. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
No violations found.
100
Mar 30, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 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 Make top cooler; cut tomatoes (46F - Cold Holding); cut lettuce (48F - Cold Holding). Operator stated not prepared or portioned today, held in unit overnight. See stop sale. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make top cooler; cut tomatoes (46F - Cold Holding); cut lettuce (48F - Cold Holding). Operator stated not prepared or portioned today, held in unit overnight. See stop sale. Front counter make top; sliced cheese (46F - Cold Holding); chicken (46F - Cold Holding); beef (48F - Cold Holding); sliced ham (47F - Cold Holding). Operator stated items not prepared or portioned today, held in unit less than 4 hours, moved to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cashiering and cleaning then put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-07-5
Intermediate - Front line hand wash sink used for purposes other than hand washing (used to store utensils). Operator removed utensils from sink. **Corrected On-Site**
31A-11-4
Basic - Single-service articles (plastic portion cups/lids) improperly stored under hand washing sink/drain line at front counter. Operator moved items from under sink/drain line. **Corrected On-Site**
25-05-4
55
Feb 11, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Majorie Irene store manager of two years no certification. - From follow-up inspection 2025-02-11: **Time Extended**
53A-04-6
90
Feb 10, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - sliced tomatoes (47F-48 - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. flip top make table - portioned sliced grill chicken (43F-56 - Cold Holding); portioned shredded beef (42F-50 - Cold Holding); portioned chopped chicken (43F-51 - Cold Holding) overfilled containers held under 4 hours - operator split and moved to walk in cooler to cool. **Corrective Action Taken**
03A-02-5
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. make table - sliced tomatoes (47F-48 - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
01B-02-5
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Employee handled deli paper when starting preparation of sandwich. Operator instructed employee to wash hands and put on gloves - employee washed hands and doned gloves. **Corrected On-Site**
13-05-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Majorie Irene store manager of two years no certification.
53A-04-6
61
Apr 22, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter hand washing sink no running water at all. - From follow-up inspection 2024-04-22: 79F **Time Extended**
27-16-4
Intermediate - - From initial inspection : 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. **Repeat Violation** - From follow-up inspection 2024-04-22: **Time Extended**
11-27-4
82
Apr 15, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 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. At front counter employee accepting money and operating cash register then put on gloves to make food with no hand washing. Made operator aware who then instructed employee to wash hands in back sink. **Corrected On-Site**
12A-29-4
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. **Repeat Violation**
11-27-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At front counter hand washing sink no running water. **Warning**
31A-04-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter hand washing sink no running water at all.
27-16-4
Basic - Plumbing system in disrepair. At front counter hand washing sink no running water and leaks out from handle when turned on.
29-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter reach in cooler employee personal container of cream cheese stored with and above ready to eat customer items. Operator threw out cream cheese container. **Corrected On-Site**
40-06-5
58
Jan 27, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; hose attached, no vacuum breaker.
29-42-4
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. Emailed operator Cleanup of Vomiting and Diarrheal Events Handout. **Corrected On-Site**
11-27-4
78
Jul 22, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 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 line open top make table; grilled chicken (48°F - Cold Holding); beef (48°F - Cold Holding); sliced tomatoes (49°F - Cold Holding); tuna salad (48°F - Cold Holding). Operator stated being held overnight. See Stop Sale.
01B-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink; quaternary 50ppm. Operator refilled sink to quaternary 200ppm. **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line open top make table; grilled chicken (48°F - Cold Holding); beef (48°F - Cold Holding); sliced tomatoes (49°F - Cold Holding); tuna salad (48°F - Cold Holding). Operator stated being held overnight. See Stop Sale.
03A-02-5
Intermediate - No soap provided at handwash sink. At front counter hand wash sink; no soap. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At front counter sanitizer bucket; quaternary 50ppm. Operator refilled to quaternary 200ppm. **Corrected On-Site**
21-08-4
55
Frequently Asked Questions
When was Subway last inspected?
The most recent health inspection at Subway on file is from Mar 31, 2026. The public record contains eight inspections in total.
What is the most common violation at Subway?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Subway.
How does Subway compare to other restaurants in West Palm Beach?
Subway most recently scored 100 out of 100, which is higher than the West Palm Beach average of 79.
Has Subway's inspection record improved over time?
Yes. Recent inspections at Subway have averaged around two violations per visit, down from roughly four 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 two times per year on average.
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