SUBWAY 409
2701 DAVIE BLVD, Fort Lauderdale FL 33312 · 954-581-8978
Last inspected Jun 16, 2026 · 5 visits since December 2023
5 inspections, one direction. The current grade is the worst on record.
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.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022051640 | Oct 5, 2022 | Dec 1, 2022 | $160 |
Inspection history
5 visits, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Front line cooked beef (42F-51F Cooling) observed in thick silicone portion cups stored in a stainless steel food container double panned. At this rate item will not reach proper cooling. Operator removed top portions and stored in reach in freezer to quick chill.
Handwash sink used for purposes other than handwashing. 1. Prep area hand washing sink used as storage for cutting board, operator removed.
Proof of required state approved employee training not available for employee named William. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food storage container/container lid cracked or broken. 1. Walk in cooler container of turkey lid broken. 2. Triple sink drying rack approximately 4 lids cracked.
Show the remaining 2 findings ▾
Food stored on floor. 1. Bulk onions stored on floor in prep area next to reach in cooler, Operator stored properly.
Interior of refrigerator or freezer in disrepair/has exposed insulation. 1. Prep area reach in cooler by triple sink insulation gaskets in disrepair.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the toppings side of the make table, sliced tomatoes (54F - Cold Holding); cut lettuce (54F - Cold Holding). The employee stated the table was turned off for cleaning for a period of time prior to loading the table this morning, less than 4 hours ago. The items were not prepped or portioned today. The items were returned to the reach in cooler and replaced with items at the correct temperature.
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.
No Heimlich maneuver/choking sign posted.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front sandwich make line, rotisserie chicken (56F - Cold Holding). The chicken was pre portioned and stored stacked above the top of the container. The over stacked portion was moved to the walk in cooler to chill and cold hold.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the sandwich make table, rotisserie chicken (52F - Cold Holding); Philly steak meat (47F - Cold Holding). The items are portioned into trays and then stacked inside of another pan. The trays were removed to cool in the walk in cooler and cold hold.
Nothing was found. The inspector recorded no violations at all.
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.