SUBWAY #48658
2400 VETERANS MEMORIAL PKWY, Orange City FL 32763 · 386.228.1000
Last inspected Apr 28, 2026 · 4 visits since March 2024
MAR 24
APR 25
APR 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter stocked pass fill line cooked chicken (43-48F - Cold Holding),less than 4 hours;
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Apr 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Front counter shredded cheese (47F - Ambient cooling ); tuna (Ambient cooling); chicken (47F - ambient Cooling ); steak (45F - Ambient cooling); sliced cheese (45F - Ambient cooling )more than 4 hours. Operator instructed to discard shredded cheese, tuna, and chicken. Operator placed in walk in cooler Sliced cheese and steak.
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.
Current Hotel and Restaurant license not displayed. License is not on site.
No copy of latest inspection report available.
Apr 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding); tuna (47F - Cold Holding); chicken (47F - Cold Holding); steak (45F - Cold Holding); sliced cheese (45F - Cold Holding)
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Front counter shredded cheese (47F - Ambient cooling ); tuna (Ambient cooling); chicken (47F - ambient Cooling ); steak (45F - Ambient cooling); sliced cheese (45F - Ambient cooling )more than 4 hours. Operator instructed to discard shredded cheese, tuna, and chicken. Operator placed in walk in cooler Sliced cheese and steak.
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.
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.
Current Hotel and Restaurant license not displayed. License is not on site.
Ice buildup in front counter cold holding unit.
No copy of latest inspection report available.
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter stocked pass fill line cooked chicken (43-48F - Cold Holding),less than 4 hours;
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Carbon dioxide/helium tanks not adequately secured.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Light fixtures soiled with accumulated food debris, grease, dust, or mold-like substance, at food storage area,
Wash ware wall soiled with accumulated grease, food debris, and/or dust.
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.