SUBWAY #33908
2851 HENLEY RD #100, Green Cove Springs FL 32043 · 904.291.6940
Last inspected Jul 7, 2025 · 5 visits since January 2024
JAN 24
MAR 25
JUL 25
— STEADY
3 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jul 7, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager, five employees missing proof of training.
No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR HR 5030-105.
Outer openings not protected with self-closing doors. Back exit door self-closing device missing.
Mar 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate0 Basic
Mar 5, 2025Call 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 roast beef (58F - Cold Holding); ham (59F - Cold Holding); tuna salad (59F - Cold Holding); chicken (58F - Cold Holding); turkey (63F - Cold Holding); cheese (53F/54F/51F - Cold Holding); steak (59F - Cold Holding); bologna (53F - Cold Holding) in right reach in cooler on make line. Per employee, all products placed in unit at 8:10am. Temperatures taken by inspector at 11:35pm. Employee found unit not plugged in all the way. Observed cut lettuce (45F/48F - Cold Holding); cut tomato (44F/49F - Cold Holding) in left reach in cooler on make line. Per employee, lettuce and tomatoes placed in unit at 8:30am. Inspector took temperatures at 11:45pm. All above products placed in walk in freezer to quickly chill and temperatures off all products between 34F-41F approximately 20 minutes later. Establishment will hold products on ice in reach in cooler to maintain temperature. Employee states manager called for repair service during inspection.
Mar 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roast beef (58F - Cold Holding); ham (59F - Cold Holding); tuna salad (59F - Cold Holding); chicken (58F - Cold Holding); turkey (63F - Cold Holding); cheese (53F/54F/51F - Cold Holding); steak (59F - Cold Holding); bologna (53F - Cold Holding) in right reach in cooler on make line. Per employee, all products placed in unit at 8:10am. Temperatures taken by inspector at 11:35pm. Employee found unit not plugged in all the way. Observed cut lettuce (45F/48F - Cold Holding); cut tomato (44F/49F - Cold Holding) in left reach in cooler on make line. Per employee, lettuce and tomatoes placed in unit at 8:30am. Inspector took temperatures at 11:45pm. All above products placed in walk in freezer to quickly chill and temperatures off all products between 34F-41F approximately 20 minutes later. Establishment will hold products on ice in reach in cooler to maintain temperature. Employee states manager called for repair service during inspection.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. Manager certification for Margaret Doire expired 2-1-2025.
No person in charge present during hours of operation. Two employees on duty at the time of inspection. Both employees state they are not in charge and manager had to go to another establishment.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Of seven employees hired over 60 days, only one proof of food handler training available.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank at bag in box soda rack is unsecured.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for right reach in cooler on make line.
Outer openings not protected with self-closing doors. Back exit door is not self-closing.
Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. Paper towel dispenser at front counter behind register installed above single service cups and utensils.
Jan 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in men's restroom.
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. Proof of food employee reporting not available for all employees.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple stained ceiling tiles in dry storage closet on left side.
Outer openings not protected with self-closing doors. Back door exit self-closing device missing.
Marked exit/path to marked exit blocked. For reporting purposes only. Back door exit blocked by empty cardboard boxes and mop bucket.
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.