SUBWAY 1659
2870 SW MARTIN DOWNS BLVD, Palm City FL 34990 · 5618910574
Last inspected Dec 12, 2025 · 8 visits since July 2023
NOV 23
JUL 24
SEP 24
JUN 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Back up Reach in cooler: tuna salad (69F - Cooling) at 2:55 since 2:09 - 68F 3:15 At current rate of cooling product will not reach 41F within 4 hours. Operator removed lid from container and moved to walk in cooler to quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026010292 | Dec 12, 2025 | Jun 10, 2026 | $400 |
| 2--2023056589 | Sep 22, 2023 | Dec 14, 2023 | $200 |
Inspection history
8 visits, newest first
Dec 12, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line, meatballs in marinara (109F - Hot Holding). Per operator item held out of temperature approximately 1/2 hour. Advised operator to reheat item to 165F. Operator placed item into microwave to reheat to 165F.
Jun 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 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. Observed operator touch face then handled clean pan and bag with lettuce; no hand wash. Advised operator to wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced tomatoes (47F - Cold Holding); cut lettuce (46F - Cold Holding); tuna salad (45F - Cold Holding); sliced ham (47F - Cold Holding) As per operator, items stored in unit since 2 hours. Not prepped or portioned today. Advised operator to quick chill.
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered and allowed to stand for 2 minutes after reheating process complete to allow temperature to equalize throughout product. At microwave: cooked meatballs (136F - Reheating) As per operator, process complete. Operator did not allow meat balls to stand for 2 minutes after reheating process complete to allow temperature to equalize throughout product. Operator allowed product to sit cooked meatballs (168F - Reheating)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked meat balls in sauce (121F - Hot Holding) As per operator, stored since 1 hour. Operator placed item to reheat to 165F.
Manager or person in charge lacking proof of food manager certification.
Sep 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 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. At front counter, cooked chicken (55F - Cold Holding); sliced ham (50F - Cold Holding). Not prepared or portioned today. Operator stated products held over 4 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, cooked chicken (55F - Cold Holding); sliced ham (50F - Cold Holding). Not prepared or portioned today. Operator stated products held over 4 hours, see stop sale.
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. Provided employee reporting agreement. Employee signed.
Jul 8, 2024Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich assembly cooler: sliced tomatoes (51F - Cold holding ) Per operator, out of temperature for approximately 2 hours; cut lettuce (44F - Cold Holding) Per operator, out of temperature for approximately 15 minutes. Per operator, both products not prepared or portioned today. Operator moved products to walk in cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Back up Reach in cooler: tuna salad (69F - Cooling) at 2:55 since 2:09 - 68F 3:15 At current rate of cooling product will not reach 41F within 4 hours. Operator removed lid from container and moved to walk in cooler to quick chill.
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by assembly area. Operator labeled properly.
Plumbing system in disrepair. Hand wash sink by assembly line leaking at drainage pipe.
Nov 29, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over onions and sliced cheese walk in cooler. Operator stored properly.
Food stored on floor. Observed Sliced cheese stored on floor at walk in cooler, bagged chips on floor by back door. Operator stored properly.
Single-service articles improperly stored. Observed Single use packet sauces stored under hand was sink by sandwich assembly area. Operator stored properly.
Sep 22, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. Observed Spray paint and hand sanitizer stored over bottled water and sodas at storage rack by back door. Operator stored properly.
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. Sent Big 6 poster to operator.
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. Sent bodily fluids procedure to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed vegetable shredder soiled with food debris. Per operator, vegetable shredder not used today. Operator cleaned and sanitized vegetable shredder.
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. Sent employee health reporting procedure to operator.
Cleaned and sanitized equipment or utensils not properly stored. Observed wrapped Plastic knives stored under hand wash sink near sandwich assembly line. Operator stored properly.
Cutting board has cut marks and is no longer cleanable. Observed at front assembly line sandwich make table.
Jul 6, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Observed Fruit fly pesticide stored on shelf over prep table by 3 compartment sink. Employee stored properly.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beef meatballs (119F - reheating) at 10:55 since 10:00 - 119F at 11:15. Employee states heated in microwave until 165F then placed in warmer. Employee states product held less than 2 hours. Employee returned to microwave to finish reheating. Rechecked 165F+
Toxic substance/chemical improperly stored. Observed Joint compound stored over sealed pouches of jalapeños, sauces and mayonnaise at dry storage shelf by walk in cooler. Operator stored properly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed No vacuum breaker at hose connection with connected hose in mop sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Assembly line cooler: tuna salad (56F - Cooling) at 10:55 since 9:30 - 54F 11:30 At current rate of cooling product will not reach 41F within 4 hours. Employee moved to walk in cooler to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed No chemical test strips for Quat sanitizer at 3 compartment 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.