SUBWAY 30668
4850 W OAKLAND PARK BLVD, Lauderdale Lakes FL 33313 · 954-805-7915
Last inspected Oct 20, 2025 · 6 visits since August 2023
AUG 23
SEP 23
DEC 24
JUN 25
OCT 25
≈ ERRATIC
5 inspections, swinging between A and B. Consistency is the problem here, not any single visit.
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. Bulletin printed and provided to post.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025011823 | Dec 17, 2024 | Mar 13, 2025 | $200 |
Inspection history
6 visits, newest first
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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. Provided firm to operator. Operator posted Big 6 poster.
Jun 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed top of flip top open slice tomatoes (44F - Cold Holding); shredded lettuce (44F - Cold Holding) not portion or prep today. Per employee product was removed from walk in cooler and placed in cold holding unit at front counter. Held out of temperature less than 2 hours. Employee closed
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle used to dispense crunchy pieces. Pic removed
Equipment and utensils not properly air-dried - wet nesting. Observed sixth pans on shelf above three compartment sink not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on front line In-use utensil stored in standing water temperature 78F pic removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open plastic water bottle in norlake reach in freezer.
Dec 17, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler; rotisserie chicken (45F - Cold Holding); cheese (44F - Cold Holding); sliced tomatoes (45F - Cold Holding); Butter (46F - Cold Holding); steak (46F - Cold Holding); ham (45F - Cold Holding); turkey (45F - Cold Holding). Per operator foods in unit over 4hrs, not portioned or prepared today. Observed walk in cooler not holding foods within proper temperatures. See stop sale. Priority: High Priority
Observed: 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. Walk in cooler and front line cold table, not keeping food cold. Priority: Basic
Dec 17, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Observed: 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. Walk in Cooler; rotisserie chicken (45F - Cold Holding); cheese (44F - Cold Holding); sliced tomatoes (45F - Cold Holding); Butter (46F - Cold Holding); steak (46F - Cold Holding); ham (45F - Cold Holding); turkey (45F - Cold Holding). Per operator foods in unit over 4hrs, not portioned or prepared today. Observed walk in cooler not holding foods within proper temperatures. See stop sale. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler; rotisserie chicken (45F - Cold Holding); cheese (44F - Cold Holding); sliced tomatoes (45F - Cold Holding); Butter (46F - Cold Holding); steak (46F - Cold Holding); ham (45F - Cold Holding); turkey (45F - Cold Holding). Per operator foods in unit over 4hrs, not portioned or prepared today. Observed walk in cooler not holding foods within proper temperatures. See stop sale. Priority: High Priority
Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tuna salad (51F at 0900 to 55F at 1000- Ambient Cooling since 0900); chicken salad (51F at 0900 to 53F at 0957- Ambient Cooling since 0900); teriyaki chicken (50F at 0900 to 54F at 1000 - Ambient Cooling since 0900). Observed unit not cooling food properly. Operator refused to correct issue Priority: Intermediate
Observed: 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. Walk in cooler and front line cold table, not keeping food cold. Priority: Basic
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor area(s) covered with standing water. Standing water in walk in cooler. Manager cleaned during inspection.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to make line after bringing new items from walk in and put on gloves without first washing hands.
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. Bulletin printed and provided to post.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer batteries dead.
Current Hotel and Restaurant license not displayed.
No handwashing sign provided at a hand sink used by food employees. In restroom used by employees. Sign printed and provided to post.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in prep area and front counter both reading 0 ppm quaternary. Employee remade both to proper 200ppm quaternary.
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.