SUBWAY
4270 MINTON RD UNIT 101, Palm Bay FL 32907 · 321-723-3043
Last inspected Dec 30, 2025 · 5 visits since March 2024
MAR 24
MAR 25
OCT 25
DEC 25
— STEADY
4 inspections within 12 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. in sand which make cooler; cooked chicken, placed in reach-in cooler 3 hours prior (47F - Cold Holding); shredded chicken (47F - Cold Holding); operator stated the tops had been open, suggested rapid chill, they closed the flip tops between guests. Second temp: 44F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017048428 | Sep 5, 2017 | Nov 7, 2017 | $200 |
Inspection history
5 visits, newest first
Dec 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above bread oven soiled with black stains.
Drain cover(s) missing. Mop sink has no drain cover.
Dec 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vegetables make table; guacamole (45F - Cold Holding);; cooked egg (45F - Cold Holding); meat make table: steak (50F - Cold Holding); sliced ham (48F - Cold Holding); sliced provolone (48F - Cold Holding) operator is icing bins to keep foods at 41f or less.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above bread oven soiled with black stains.
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. vegetables make table; sliced tomatoes (43F - Cold Holding); guacamole (45F - Cold Holding);; cooked egg (45F - Cold Holding); meat make table: steak (50F - Cold Holding); sliced ham (48F - Cold Holding); sliced provolone (48F - Cold Holding) operator is icing compartments to keep foods at 41f or less.
Drain cover(s) missing. Mop sink has no drain cover.
Wet mop not stored in a manner to allow the mop to dry. Mop not stored to properly dry.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table with meats; steak (48F - Cold Holding); chicken (48F - Cold Holding); tuna fish (47F - Cold Holding); cubed chicken (47F - Cold Holding); sliced turkey (47F - Cold Holding); sliced ham (48F - Cold Holding); pepperoni (53F - Cold Holding); salami (53F - Cold Holding) All high temp items were in the four hour window and placed in walk in freezer for rapid chill.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tyler has worked for more than 60 days without completing training for food worker duties.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile and vent above bread oven vent soiled with black substance.
Cold holding equipment not maintained at proper setting, make table used to store meat and cheese was at setting 5. Adjusted to 9 and proper temperature maintained.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old bug traps under make table on front line, removed by manager.
Mar 4, 2025Inspection 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 ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Serena, nathan
Old labels stuck to food containers after cleaning. Old label debris on metal pans on dry rack
Wet mop not stored in a manner to allow the mop to dry. Mop sitting in mop sink
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. in sand which make cooler; cooked chicken, placed in reach-in cooler 3 hours prior (47F - Cold Holding); shredded chicken (47F - Cold Holding); operator stated the tops had been open, suggested rapid chill, they closed the flip tops between guests. Second temp: 44F
Cutting board has cut marks and is no longer cleanable.
Employee personal food in walk in cooler not properly identified and segregated from food to be served to the public.
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.