SUBWAY 21422
11043 CRYSTAL SPRINGS RD, Jacksonville FL 32221 · 9043781892
Last inspected Jul 16, 2025 · 7 visits since March 2024
MAR 24
MAY 25
JUL 25
— STEADY
3 inspections within 6 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. At flip top cooler of sandwich make line, sliced tomatoes (52F - Cold Holding); sliced ham (56F - Cold Holding); cut lettuce (47F - Cold Holding). Manager added more ice under cooler and temperature dropped 43F all TCS foods.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 16, 2025Call Back - Admin. 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 cold held at greater than 41 degrees Fahrenheit. Observed multiple food items at temperatures of 48-52F in flip top cooler on front line. Person in charge stated food items were rotated 2 hours prior and that reach in cooler is not holding temperature appropriately so they use ice baths. Food items had fresh ice added to all. Cooked chicken 48-52F ( - Cold Holding); Deli meats, sliced cheeses (48-52F - Cold Holding)
Jul 10, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items at temperatures of 48-52F in flip top cooler on front line. Person in charge stated food items were rotated 2 hours prior and that reach in cooler is not holding temperature appropriately so they use ice baths. Food items had fresh ice added to all. Cooked chicken 48-52F ( - Cold Holding); Deli meats, sliced cheeses (48-52F - Cold Holding)
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. Observed cold holding unit in disrepair on front line. Person in charge stated they are aware of its inability to maintain temperature and use ice baths to help.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses stored on sauce packets across from point of sale. Person in charge removed glasses.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack across from three compartment sink.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop in direct contact with product with shaved beef in flip top cooler. Person in charge removed scoop.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink on front line.
May 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli meat, tuna, cooked chicken, cheese (47-53F - Cold Holding), all items stored on front line reach in cooler flip top area and stored there at 12pm from walk in cooler. Operator has ice under pans and adding more ice. Unit is not working properly and exterior ambient reading showing below 41F. Unit is waiting for part to be installed
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager Kelly Wilson with no proof of manager certification. Looked up information on ServSafe and shows expired 6-1-22
Records/documents for required employee training do not contain all of the required information. Some employees training certifications missing date of birth
Jun 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 22, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. Manager present during inspection did not have CFM with her, stated general manager has them but cannot locate.
Mar 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler of sandwich make line, sliced tomatoes (52F - Cold Holding); sliced ham (56F - Cold Holding); cut lettuce (47F - Cold Holding). Manager added more ice under cooler and temperature dropped 43F all TCS foods.
Manager or person in charge lacking proof of food manager certification. Manager present during inspection did not have CFM with her, stated general manager has them but cannot locate.
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. Two employees present, who were hired under 60 days per manager, did not have employee responsibility agreement signed. Provided establishments DBPR Form HR 5030-103.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep table has deep grooves and is not linger easily cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack and drink next to clean dishes by storage rack in kitchen. Manager removed drink and bag.
Floor soiled/has accumulation of debris. Floor under boxed bagged soda is soiled with build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler under meat slicer is soiled with debris.
Single-service articles improperly stored. Container of to go containers on ground next to dry storage rack by walk in freezer. Manager removed from ground.
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.