SUBWAY
5418 N UNIVERSITY DR, Coral Springs FL 33067 · 954-227-0053
Last inspected Sep 25, 2025 · 4 visits since September 2023
SEP 23
OCT 24
SEP 25
≈ ERRATIC
3 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025080586 | Sep 25, 2025 | Dec 22, 2025 | $200 |
| 2--2015044947 | Sep 9, 2015 | Mar 4, 2016 | $160 |
Inspection history
4 visits, newest first
Sep 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. cooked chicken (53F - Cold Holding) not prepared or portioned today per employee stored in stacked rubber boats in sandwich prep reach in cooler for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (53F - Cold Holding) not prepared or portioned today per employee stored in stacked rubber boats in sandwich prep reach in cooler. Per employee, items were held in cooler overnight. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink in back prep area.
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. Single food handler card for Rosalba Lopez provided at time of inspection. Employee stated there was approximately 5 other individuals employed at location.
Show the remaining 1 finding ▾
Opened employee beverage container in a cold holding unit with food to be served to customers. Dunkin' Donuts beverage stored in walk in freezer above and next to food items. Operator removed.
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler at front counter at Cut Tomatoes; (47F - Cold Holding); cut lettuce (47F - Cold Holding), worker moved items to reach in cooler and called for maintenance
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. Form was emailed
No Heimlich maneuver/choking sign posted.
Sep 12, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority4 Intermediate0 Basic
Show 6 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. Reach in cooler near front counter/pizzas 50F- cold holdingcooked chicken 46-47F- cold holding, cooked tuna 46-47F- cold holding sliced ham 47F- cold holding cooked beef 50F-55F- cold holding, sliced turkey 48-50F- cold holding; turkey (47F - Cold Holding); ham (50F - Cold Holding)/ Food not prep or portioned today. Ambient cooler temperature at 50F. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler near front counter/pizzas 50F- cold holdingcooked chicken 46-47F- cold holding, cooked tuna 46-47F- cold holding sliced ham 47F- cold holding cooked beef 50F-55F- cold holding, sliced turkey 48-50F- cold holding; turkey (47F - Cold Holding); ham (50F - Cold Holding);/ Food not prep or portioned today. Ambient cooler temperature at 50F. See stop sale.
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. Email poster to employee
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At near front counter- Reaching cooler#1 slice tomato 49f at 9:35 to 50-55F at 10:15 ( cooling since 8:30)- ambient cooler 50F- at current rate of cooling food will not reach 41F within remaining 2 hours- operator moved to walk in cooler.
Person in charge unable to answer basic questions about allergens.
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.