SUBWAY
7451 103 ST STE 15, Jacksonville FL 32210 · 904.777.2525
Last inspected Jan 12, 2026 · 9 visits since January 2024
JAN 24
FEB 24
APR 25
JAN 26
▼ IMPROVING
4 inspections trending up, 14 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front line of sand which making area, lettuce (60F,58F - Cold Holding); sliced tomatoes (60F,57F - Cold Holding). Operator stated tomatoes and lettuce were placed in cooler at 9am this morning, which exceeds the 4hrs.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jan 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2026Call 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. Observed cut lettuce, cut greens, and cut tomatoes at temperatures of 59-62F in cooler unit on front line. Ambient temperature of unit reads 61F. Person in charge stated food items were placed in unit more than 4 hours prior. Cut tomatoes, cut greens, cut lettuce (59-62F - Cold Holding)
Jan 7, 2026Call 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. Observed cut lettuce, cut greens, and cut tomatoes at temperatures of 59-62F in cooler unit on front line. Ambient temperature of unit reads 61F. Person in charge stated food items were placed in unit more than 4 hours prior. Cut tomatoes, cut greens, cut lettuce (59-62F - Cold Holding)
Jan 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce, cut greens, and cut tomatoes at temperatures of 59-62F in cooler unit on front line. Ambient temperature of unit reads 61F. Person in charge stated food items were placed in unit more than 4 hours prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce, cut greens, and cut tomatoes at temperatures of 59-62F in cooler unit on front line. Ambient temperature of unit reads 61F. Person in charge stated food items were placed in unit more than 4 hours prior. Cut tomatoes, cut greens, cut lettuce (59-62F - 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 on front line in disrepair and with excess dust build up on fan guards. Ambient temperature of cold holding unit is 61F and food items within match same temperature.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up on gaskets of walk-in cooler door.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes and cut lettuce with temperatures of 59-62F stored in front line cooling unit. Ambient temperature of unit reads 63F. Person in charge stated food items were placed in cooler unit 3.5 hours prior and moved food items to freezer for rapid cooling. Cut tomatoes, cut lettuce (59-62F - Cold Holding)
Ceiling tile missing. Observed multiple missing ceiling tiles above walk-in cooler.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils stored in soiled container on wire rack across from three compartment sink.
Equipment in poor repair. Observed front line cooler unit with ambient temperature of 63F. Food items being held in cooler unit match ambient temperature.
Floor soiled/has accumulation of debris. Observed grease build up on floors under three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk-in cooler door.
Apr 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 8, 2024Administrative complaint recommendedComplaint Investigation
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 ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle phone, immediately went back working with food without washing hands.
Toxic substance/chemical improperly stored. Chemicals stored over plastic bottled sodas in kitchen area. Employee moved chemicals away from drinks.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station by triple sink in back of kitchen, paper towel dispenser does not work.
Equipment in poor repair. Front line coolers ambient air temperature 58F and 64F. Items from walk in cooler being placed in coolers during inspection. After 40 minutes, ambient air temperatures did not change. Manager arrived at end of inspection and placed pans in open spaces. Manager also stated coolers were just serviced. At end of inspection, cooler nearest door was 41F ambient temperature and cooler nearest cashier was 46F ambient temperature.
Jan 24, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Conducted licensing inspection. Operator on warning for food temperatures. Callback scheduled for 1/24/24. Unable to issue license at time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front line of sand which making area, lettuce (60F,58F - Cold Holding); sliced tomatoes (60F,57F - Cold Holding). Operator stated tomatoes and lettuce were placed in cooler at 9am this morning, which exceeds the 4hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line of sand which making counter, lettuce (60F,58F - Cold Holding); sliced tomatoes (60F,57F - Cold Holding). Operator stated tomatoes and lettuce were placed in cooler at 9am this morning, which exceeds the 4hrs.
Toxic substance/chemical improperly stored. On plastic shelf next to prep area, clean up chemical kit and first aid kit placed over plastic soda bottles. Operator removed from shelf. On spray bottle rack in prep area, multiple chemical spray bottles and water spray bottle for food placed on same rack. Operator had employee wash rinse and sanitize spray water bottle after removing from rack.
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. One employee is missing proof of being informed about employee responsibility's.
Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. At walk in cooler, dripping water on top of vent, falling onto sealed food.
Employee with no beard guard/restraint while engaging in food preparation. Employee on front line was not wearing beard guard.
Floor tiles missing and/or in disrepair. Multiple tiles on front line area in disrepair.
Raw fruits/vegetables not washed prior to preparation. Tomatoes were not washed before being prepared. Operator washed tomatoes.
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.