SUBWAY 50241
12620 BEACH BLVD STE #10, Jacksonville FL 32246 · 904-221-9170
Last inspected Jul 25, 2025 · 4 visits since August 2023
AUG 23
SEP 24
JUL 25
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6-1-2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Jul 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
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. Sandwich maker on duty (Mayida) employed since January unable to provide proof of employee food safety training.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in freezer soiled.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor in manner to that mop cannot dry properly.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing pizza cutter did not expose utensil to sanitizer solution for a minimum of 7 seconds. Discussed with operator. Operator had employee place utensil back to be washed and sanitized properly.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator emptied sink to make new sanitizing solution.
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had the,two employees on duty read and sign form during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in walk in freezer soiled.
Sep 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6-1-2023.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on display cooler Roast beef (48F - Cold Holding); Turkey (48F - Cold Holding); Ham (48F - Cold Holding); chicken (48F - Cold Holding); Sliced cheese (48F - Cold Holding); Shredded cheese (48F - Cold Holding). Employee stated all product came from walk-in cooler. Walk-in cooler has Ambient temperature of 52F. Observed in walk-in cooler Turkey (46F - Cold Holding); Ham (46F - Cold Holding); Cold cuts (46F - Cold Holding); Cut tomatoes (48F - Cold Holding); Cut lettuce (48F - Cold Holding); Shredded cheese (46F - Cold Holding); Sliced cheese (46F - Cold Holding); Salami (46F - Cold Holding); Mozzarella cheese (46F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on display cooler Roast beef (48F - Cold Holding); Turkey (48F - Cold Holding); Ham (48F - Cold Holding); chicken (48F - Cold Holding); Sliced cheese (48F - Cold Holding); Shredded cheese (48F - Cold Holding). Employee stated all product came from walk-in cooler. Walk-in cooler has Ambient temperature of 52F. Observed in walk-in cooler Turkey (46F - Cold Holding); Ham (46F - Cold Holding); Cold cuts (46F - Cold Holding); Cut tomatoes (48F - Cold Holding); Cut lettuce (48F - Cold Holding); Shredded cheese (46F - Cold Holding); Sliced cheese (46F - Cold Holding); Salami (46F - Cold Holding); Mozzarella cheese (46F - Cold Holding).
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. Observed establishment without written procedures for vomiting and diarrhea clean up. Operator stated they do not use chlorine or bleach. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Operator will inquire about the use of bleach.
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. Observed establishment without proof of required state approved employee training provided for any employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled on cook line.
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.