SUBWAY 1579
5970 JOG RD STE 4, Lake Worth FL 33467
Last inspected Jun 15, 2026 · 8 visits since July 2023
JUL 23
OCT 23
JUL 24
JAN 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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. Not available at time of inspection.
★ 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 |
|---|---|---|---|
| 2--2024047366 | Jul 17, 2024 | Sep 6, 2024 | $200 |
Inspection history
8 visits, newest first
Jun 15, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Apr 15, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Apr 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side make line Sandwich cooler: steak (44-47F - Cold Holding); roast beef (47F - Cold Holding); tuna salad (47F - Cold Holding); provolone (47F - Cold Holding); turkey (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down products.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
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. Not available at time of inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not available at time of inspection.
Dead roaches on premises. 1 observed on floor by walk in freezer. Operator discarded dead roach.
Floor not cleaned when the least amount of food is exposed. Floors have an accumulation of food debris and trash under equipment.
Jan 8, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above triple sink 2 visibly soiled ceiling tiles sagging from water damage. Advise operator to replace.
Jul 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container in roast beef. Manager removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 46F, turkey 45F, steak 46F grilled chicken 50F, rotisserie chicken 46F, cheese 49F, cut lettuce 45F, cut tomatoes 47F in cold hold line at front line sandwich station, food not prepped or portion today, food being held less than 4 hours. Employee removed food to walk in freezer.
No paper towels or mechanical hand drying device provided at handwash sink at front line. Manager provided.
Plumbing system in disrepair...broken pipe in handwashing sink at dishwashing area.
Oct 23, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut lettuce 45, tuna salad 44, rotisserie chicken 57, steak 48, ham 46, buffalo chicken 46 in cold hold well,over storing food. Per manager food being held less than four hours. Manager moved food to walk in freezer. To cooling fast
Oct 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut lettuce 45°, tuna salad 44°, rotisserie chicken 57°, steak 48°, ham 46°, buffalo chicken 46° in cold hold well,over storing food. Per manager food being held less than four hours. Manager moved food to walk in freezer. To cooling fast
Soap dispenser at handwash sink not working/unable to dispense soap at front line.
Employee with no hair restraint while engaging in food preparation... employee wearing hat
Floor area(s) covered with standing water at front line by the handwashing sink. Employee mop.
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Three compartment uses Quaternary sanitizer, only chlorine test strips in house.
1.No handwashing sign provided at a hand sink in customers mens room which is used by food employees. 2. No sign at employee hand washing sink on front line.
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.