SUBWAY

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 47F, turkey 48F, teriyaki chicken 50F, steak 47F, cheese 47F-52F, cut tomatoes 45F, cut lettuce 52F, rotisserie chicken 46F, buffalo chicken 50F, roast beef 45F in cold hold table at front line . Food not prepped or portioned today , food being held less than 4 hours . Employee time marked on food. ... commercially slice package cheese 44F, shredded cheese 47F in walk in cooler , food not prepped or portioned today , food being held less than 4 hours .per manager food was delivered about two hour ago . Manager closed door properly -

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 47F, turkey 48F, teriyaki chicken 50F, steak 47F, cheese 47F-52F, cut tomatoes 45F, cut lettuce 52F, rotisserie chicken 46F, buffalo chicken 50F, roast beef 45F in cold hold table at front line . Food not prepped or portioned today , food being held less than 4 hours . Employee time marked on food. ... commercially slice package cheese 44F, shredded cheese 47F in walk in cooler , food not prepped or portioned today , food being held less than 4 hours .per manager food was delivered about two hour ago . Manager closed door properly **Repeat Violation** **Warning** - From follow-up inspection 2026-07-29: Turkey 46F, spinach 47F, tuna 48F, provolone cheese 46F, shredded cheese 47F, paper cheese 46F, ham 45F, cold cut 45 F in walk in cooler. Food was in commercially packaged, food being held more than 4 hours . Per manager food was delivered yesterday. Stop sale issue . ...rotisserie chicken 46F, teriyaki chicken 49F, steak 48F, turkey 44F, cheese 48F, provolone cheese 48F, cold cut 46F, cut lettuce 46F cut tomatoes 45F , spinach 48F in cold table at front line . Advise to employee discarded food. **Admin Complaint** - From follow-up inspection 2026-10-13: Steak 52F, rotisserie chicken 54F, grilled chicken 52F, provolone cheese 50F , cut lettuce 45F, cut tomatoes 45F in cold hold table at front line . Per employee food being held less than 4 hours . Employee time marked food. ...ham, turkey, cheese all at 41F in walk in cooler **Admin Complaint**

High Priority

Manager or person in charge lacking proof of food manager certification. -

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2026-07-29: Not provided **Time Extended** - From follow-up inspection 2026-10-13: Not provided Manager name Sandy G **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. -

Intermediate - - From initial inspection : 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-07-29: Not prepped **Admin Complaint** - From follow-up inspection 2026-10-13: Not provided any employee food handler training . **Admin Complaint**

Intermediate