SUBWAY 2205
13833 WELLINGTON TR STE E10, Wellington FL 33414 · 561.795.9760
Last inspected Apr 2, 2026 · 4 visits since December 2023
DEC 23
JUL 24
APR 26
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: meat balls in tomato sauce(129F - Hot Holding) As per operator hot holding for more than 4 hours. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016035339 | Jul 12, 2016 | Aug 16, 2016 | $360 |
Inspection history
4 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
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 steam table: cooked meatballs in marinara (133F - Hot Holding) As per operator, stored 1.5 hours. Operator reheated to 168F.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
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. Manager posted.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: sliced tomatoes (44F at 12:35pm; 44F at 12:52pm- Ambient Cooling) As per operator, cooling since 11 am. At current rate of cooling, tomatoes will not cool to 41F within a total of 4 hours. Tomatoes tightly covered with plastic wrap, lid and is also buried under other pans. Manager removed pan and opened lid and lifted plastic.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Emailed to operator. Operator had employees complete forms.
Employee beverage container stored on food storage shelf above containers of drinks. Manager removed.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: meat balls in tomato sauce(129F - Hot Holding) As per operator hot holding for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in #1:white American cheese (44F - Cold Holding) taken out of walk in cooler 1 hour ago; cooked eggs (48F - Cold Holding) taken out of walk in cooler an hour ago Operator moved both items to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: meat balls in tomato sauce(129F - Hot Holding) As per operator hot holding for more than 4 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Hand wash sink used to dump ice. Advised operator of the use of the hand wash sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium compound sanitizing solution was 0ppm. Operator corrected and prepared one of 200ppm.
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.