SUBWAY 30560
7070-04 SEMINOLE PRATT WHITNEY RD, Loxahatchee FL 33470
Last inspected Apr 23, 2026 · 7 visits since March 2024
MAR 24
JUL 24
JAN 25
APR 26
— STEADY
4 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 live, small flying insect landing on 2 washed tomatoes in a bowl on prep counter beside microwave, and on bread at front counter make table area that was to be served to customer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025014997 | Jan 10, 2025 | Apr 24, 2025 | $200 |
| 2--2024047382 | Jul 17, 2024 | Sep 6, 2024 | $400 |
| 2--2024023331 | Mar 29, 2024 | May 9, 2024 | $400 |
Inspection history
7 visits, newest first
Apr 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced tomatoes (50F - Cold Holding); cooked chicken (51F - Cold Holding); cheese (50F - Cold Holding) As per operator, removed directly from walk in and stored 2.75 hrs in unit. Not prepped or portioned today. Advised employee to quick chill.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile over triple sink.
Apr 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced tomatoes (50F - Cold Holding); cooked chicken (51F - Cold Holding); cheese (50F - Cold Holding) As per operator, removed directly from walk in and stored 2.75 hrs in unit. Not prepped or portioned today. Advised employee to quick chill.
No chemical test kit provided when using sanitizer at for wiping cloths. Establishment used a chlorine solution; no chlorine test kit available for use.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile over triple sink.
Jan 11, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling tile missing over triple sink area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over triple sink area.
Jan 10, 2025Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 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 make table: tuna salad (45F - Cold Holding); grilled chicken (45F - Cold Holding); chicken teriyaki (46F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: tuna salad (45F - Cold Holding); grilled chicken (45F - Cold Holding); chicken teriyaki (46F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. provolone cheese (52F - Cold Holding) As per operator, taken from walk in cooler and placed in make table 30 mins prior. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion 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 sauce (126F - Hot Holding) As per employee, reheated approximately 1 hour prior in microwave then stored in table. Operator reheated to 170F.
Ceiling tile missing over triple sink area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over triple sink area.
Jan 9, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 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 make table: tuna salad (45F - Cold Holding); grilled chicken (45F - Cold Holding); chicken teriyaki (46F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: tuna salad (45F - Cold Holding); grilled chicken (45F - Cold Holding); chicken teriyaki (46F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. provolone cheese (52F - Cold Holding) As per operator, taken from walk in cooler and placed in make table 30 mins prior. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion 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 sauce (126F - Hot Holding) As per employee, reheated approximately 1 hour prior in microwave then stored in table. Operator reheated to 170F.
Ceiling tile missing over triple sink area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over triple sink area.
Jul 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
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. Make table: cooked eggs (54F - Cold Holding) As per manager, stored more than 4 hours; Not prepped or portioned today. Item stored over-stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cooked eggs (54F - Cold Holding) As per manager, stored more than 4 hours; Not prepped or portioned today. Item stored over-stacked. See stop sale. Sliced tomatoes (49F - Cold Holding) As per manager, taken from walk in approximately 2 hours prior. Not prepped or portioned today. Item stored over-stacked. Employee removed to quick chill.
Handwash sink used for purposes other than handwashing. Handwash sink used as dump sink; employee used to dump sanitizer water.
Mar 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live, small flying insect landing on 2 washed tomatoes in a bowl on prep counter beside microwave, soiled containers and on bread at front counter make table area that was to be served to customer. Operator was advised to rid establishment of fly however she is by herself and the establishment is busy at the time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 live, small flying insect landing on 2 washed tomatoes in a bowl on prep counter beside microwave, and on bread at front counter make table area that was to be served to customer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced ham (46F - Cold Holding) As per employee, removed from walk in cooler 3.5 hours prior. Not prepped or portioned today. Item stored over stacked. Employee removed over-stacked portion and placed it in walk in cooler to quick chill.
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.