RUSSO'S SUBMARINE SANDWICH
1477 S MILITARY TRL, West Palm Beach FL 33415 · 561.964.1014
Last inspected Aug 13, 2026 · 7 visits since August 2023
MAR 24
MAR 25
NOV 25
MAR 26
AUG 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....feta cheese 60°F next steam table being less than 4 hours. Manager removed to reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023045054 | Aug 2, 2023 | Sep 7, 2023 | $800 |
| 2--2021033379 | Jul 16, 2021 | Aug 12, 2021 | $400 |
Inspection history
7 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Dodson Grantham 10/27/20 expired 10/27/25. Advised Operator to maintain current food manager certifications.
Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance. Advised Operator to clean ceiling tiles.
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while rubbing eyes then handled clean ice scoop while scooping ice from bin without washing hands. Operator discussed with employee who then washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front line countertop reach in cooler; Portioned cut tomatoes (55F - Ambient Cooling 12:20/53F 12:45). Operator stated tomatoes cut at 9:00am at this rate will not reach 41F within 4hours, moved to reach in freezer to facilitate faster cooling.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Observed Lettuce being stored in garage bags at walk in cooler. Advised operator to remove lettuce from garage bags and use only food safe storage bags.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At hose connection on left hand side at mop sink.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Dodson Grantham expired 10/27/25.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black mold like substance at flip top cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean food storage pans not inverted at storage rack.
Clean utensils or equipment stored in dirty drawer or rack. Clean sheet pans stored on rack that has an accumulation of dust.
Cutting board has cut marks and is no longer cleanable. At flip top cooler cutting board.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator handle chemical bucket then began handling sauces in reach in freezer; no hand wash. Operator washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In pan on prep table: cut tomatoes (49F at 2:50pm; 52F at 3:22pm- Cooling) As per operator, stored since 30 mins. At current rate of cooling, tomatoes will not cool to41F in a total of 4 hours. Advised operator to quick chill.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. House made marinara cooked, frozen and then thawed and held at refrigeration temperature not properly date marked. Advised operator to date mark.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm).
Mar 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at the back of the kitchen
Clean utensils or equipment stored in dirty drawer or rack- by three compartment sink
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public- employee lunch box stored on top of provolone cheese boxes Stored properly
Food stored on floor- buckets of pickles in walk-in cooler; Stored properly
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator fixed chlorine solution to 100 ppm;
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....feta cheese 60°F next steam table being less than 4 hours. Manager removed to reach in cooler.
No chemical test kit provided when using sanitizer at wiping cloths...Quaternary Ammonium
Aug 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
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.... Food not prep today, cheese 49°, turkey 47° in bottom shelf in tall reach in cooler by the slicer at sandwich station. Per manager food being held more than 4 hours.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food not prep today, cheese 49°, turkey 47° in bottom shelf in tall reach in cooler by the slicer at sandwich station. Per manager food being held more than 4 hours..observed at 2:42 pm cut tomato 50° in bottom shelf tall reach in cooler by the slicer at sandwich station. Per manager tomato was cut between 8am to 9 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food not prep today, cheese 49°, turkey 47° in bottom shelf in tall reach in cooler by the slicer at sandwich station. Per manager food being held more than 4 hours. Stop sale issue. Manager discarded food.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.... Prepared bread for sandwich with cut lettuce, slice tomatoes at speed rack at sandwich station, per manager being held less than 4 hours. Manager time marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 2:42 pm cut tomato 50° in bottom shelf tall reach in cooler by the slicer at sandwich station. Per manager tomato was cut between 8am to 9 am. Stop sale issue. Manager discarded food.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.