SUBWAY 1293
1050 GATEWAY BLVD UNIT 102, Boynton Beach FL 33426 · 6122144492
Last inspected Aug 6, 2026 · 8 visits since July 2023
JUL 23
NOV 24
MAR 25
SEP 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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. low boy cooler by slicer: meatballs 55F - cold holding - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 6, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2026Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. low boy cooler by slicer: meatballs 55F - cold holding - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Make table cooler: Tuna salad 56F - cold holding, ham 53F - cold holding, roast beef 58F - cold holding, cheese 51F - cold holding - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to discard product after 6 hours if product does not exceed 70F, discard after 4 hours if product exceeds 70F.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Jul 29, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 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. low boy cooler by slicer: meatballs 55F - cold holding - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. low boy cooler by slicer: meatballs 55F - cold holding - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Make table cooler: Tuna salad 56F - cold holding, ham 53F - cold holding, roast beef 58F - cold holding, cheese 51F - cold holding - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to discard product after 6 hours if product does not exceed 70F, discard after 4 hours if product exceeds 70F.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator set up new chlorine sanitizer, 100ppm.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 200ppm.
May 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Mar 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food, after handling her cell phone and then making a sandwich.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 47F-50F, in overfilled container at front counter. Chicken also portioned in little rubber boats, which might prevent cold air from circulation to keep foods below 41F. Employee removed top boats and placed in walk in cooler.
Handwash sink not accessible for employee use at all times dishes in sink. Employee removed items.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen and at front counter. Employee provided.
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.
Very slow draining water in handwash sink next to three-compartment sink.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator Provided.
Employee with no hair restraint while engaging in food preparation.
Old labels stuck to marinara container after cleaning, reads turkey.
Jul 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times meat thawing in sink next to triple sink. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided.
Time/temperature control for safety food thawed in an improper manner. Meat thawing in standing water in hand sink at entrance to kitchen. Operator removed meat and placed under running water in triple sink.
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.