SUBWAY
110 S CONGRESS AVE, Delray Beach FL 33445 · 561.278.6290
Last inspected Feb 17, 2026 · 7 visits since August 2023
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...eggs 50° in cold hold well being held more than 4 hours.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Cheese pizza 51F in reach in cooler, food not prepped or portioned today, food being held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Cheese pizza 51F in reach in cooler, food not prepped or portioned today, food being held more than four hours. Stop sale issue. Employee discarded pizza. Roast beef 48F, shredded cheese 45F, ham 45F, rotisserie chicken 49F, teriyaki chicken 51F, turkey 47F, steak 45F, grilled chicken 45F in cold hold table at front line. Per manager food being held less than four hours. Employee time marked.
Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink at front line. Employee cleaned.
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....chicken teriyaki 46F, steak 44F in cold hold table at front line. Food being held less than four hours. Employee lower food and covered.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No Heimlich maneuver/choking sign posted.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food...employee closed back door and then putting gloves on hands to prep sandwich. Employee washed hands after discussion.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Hot holding meatballs 113-123F being held less than 2 hours, after starring meatballs at 149F.
Food-contact surface soiled with food debris, mold-like substance or slime.... Old food, soiled in pizza cutter at front line. Employee removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit...knife stored in 71F water. Employee removed.
Wet wiping cloth not stored in sanitizing solution between uses... stored by the sink. Employee removed.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean...employee removed
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...steak 44°F next hot holding unit in cold table at front line. Food not prepped or portion today, food being held less than four hours. Employee covered food.
Employee washed hands in a sink other than an approved handwash sink...employee washed hands in dishwashing sink
No paper towels or mechanical hand drying device provided at handwash sink...employee provided.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...eggs 50° in cold hold well being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...eggs 50° in cold hold well being held more than 4 hours. Stop sale issue. Employee discarded eggs.... Spinach 45°, cheeses 44° in cold table at front line being held less than 4 hours. Employee covered food.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.