SUBWAY 44968
11375 CORTEZ BLVD, Brooksville FL 34613 · 352-596-5505
Last inspected Jun 25, 2026 · 5 visits since April 2024
3 inspections within 4 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Provolone Cheese (47F - Cold Holding) stored in assembly line sandwich station reach-in cooler with a plastic divider stored at the bottom of the container. Discussed with operator.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Current Hotel and Restaurant license not displayed. License from 2025 posted.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Provolone Cheese (47F - Cold Holding) stored in assembly line sandwich station reach-in cooler with a plastic divider stored at the bottom of the container. Discussed with operator.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary solution at 400+ ppm in three compartment sink sanitize bay. Discussed with operator about diluting and testing solution. Reviewed proper sanitizer strength according to sanitizer label on bottle.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of manager training for anyone at the establishment.
Current Hotel and Restaurant license not displayed. License from 2025 posted.
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat Station-; Cooked Steak (46F - Cold Holding) Per manager food item in unit less than4 hours. Item not prepared or portioned today. Observed item stored in half size pan. Manager stored in a deep pan to quick chill.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe 86-78F couldn't go any lower.
Ceiling tiles and vents soiled with accumulated dust, and mold-like substance. In kitchen.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket next to mop sink. Employee stored to dry during inspection.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Ham (47F - Cold Holding); Turkey (47F - Cold Holding); Eggs (47F - Cold Holding); Mozzarella Cheese (50F - Cold Holding); Provolone Cheese (50F - Cold Holding); White American Cheese (50F - Cold Holding); Pepper Jack Cheese (50F - Cold Holding); Shredded Cheese (48F - Cold Holding); Roast Beef (47F - Cold Holding) in reach-in cooler on sandwich make line. Employee stated items had been in the reach-in cooler for more than 4 hours. Operator removed to waste product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ham (47F - Cold Holding); Turkey (47F - Cold Holding); Eggs (47F - Cold Holding); Mozzarella Cheese (50F - Cold Holding); Provolone Cheese (50F - Cold Holding); White American Cheese (50F - Cold Holding); Pepper Jack Cheese (50F - Cold Holding); Shredded Cheese (48F - Cold Holding); Roast Beef (47F - Cold Holding) in reach-in cooler on sandwich make line. Employee stated items had been in the reach-in cooler for more than 4 hours. Operator removed to waste product. See stop sale.
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.