SUBWAY
940 S MAIN ST, Belle Glade FL 33430 · 2393578268
Last inspected Sep 15, 2025 · 13 visits since January 2024
APR 24
AUG 24
OCT 24
DEC 24
SEP 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roaches crawling on side of prep table and wall where microwave is stored.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025008909 | Dec 2, 2024 | Aug 14, 2025 | $800 |
| 2--2024057276 | Oct 1, 2024 | Feb 4, 2025 | $400 |
| 2--2024054637 | Aug 13, 2024 | Oct 7, 2024 | $200 |
| 2--2019018363 | Mar 27, 2019 | Sep 6, 2019 | $600 |
Inspection history
13 visits, newest first
Sep 15, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink hose Bibb connection no vacuum breaker installed, discussed with operator to install vacuum breaker.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets under meat slicer soiled with accumulation of food debris, discussed with operator to clean and sanitize.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer shelves have rusted and pitted discussed with operator to repair or replace.
Dec 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make tables: sliced tomatoes (46F - Cold holding); diced chicken (52F - Cold Holding); cooked beef (54F - Cold Holding); sliced provolone cheese (51F - Cold Holding) As per operator, all items were removed from walk in cooler and all stored since 10:30am. Not prepped or portioned today. Advised operator to quick chill items.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. At steam table: cooked meatballs in sauce (98F - Reheating) Reheated in microwave 3 mins prior,as per employee. Item not reheated to 165F. Operator placed in microwave to reheat to 165F.
Oct 2, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings in cupboard under hand wash sink area at front counter beside oven and across from make tables.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
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. 2 employees employed less than 60 days. Emailed form to employee in charge.
Oct 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 1, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 12 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority3 Intermediate2 Basic
Show 12 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched clothes, touched phone then touched clean pan; no hand wash. Employee washed hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed at make table: a strand of hair in pan of slices tomatoes, laying on sliced tomatoes from which operator had taken tomatoes from and was making a 2 sandwiches. See stop sale for tomatoes and sandwiches.
Roach activity present as evidenced by live roaches found. 1 live roaches crawling on side of prep table and wall where microwave is stored.
Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings in cupboard under hand wash sink area at front counter beside oven and across from make tables.
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. At make table: cut lettuce (60F - Cold Holding) As per employee, item held overnight in make table. Not prepped or portioned today. See stop sale. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steam table: cooked meatballs (49F at 11:25am; 79F at 12:28pm- Reheating) As per employee in charge, reheating since 1 hour. Meatballs did not reheat for hot holding to 135F in 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: cut lettuce (60F - Cold Holding) As per employee, item held overnight in make table. Not prepped or portioned today. See stop sale.
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steam table: cooked meatballs (49F at 11:25am; 79F at 12:28pm- Reheating) As per employee in charge, reheating since 1 hour. Meatballs did not reheat for hot holding to 135F in 2 hours. See stop sale.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
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. 2 employees employed less than 60 days. Emailed form to employee in charge.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Time/temperature control for safety food thawed in an improper manner. Cooked chicken thawing in stagnant water in triple sink. Advised employees of the correct ways to thaw food.
Aug 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced tomatoes (57F - Cold Holding) As per operator, taken from walk-in and left to sit on counter for 10 mins. Not prepped or portioned today. Employee in charge moved items to walk in cooler to quick chill.
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.
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch cellphone then touched broom then handled clean pan to get ice from ice dispenser; no hand wash. Advised employee to wash hands.
Roach activity present as evidenced by live roaches found. 1 live roach observed under dry food storage rack on a trap near back door. Employee removed, cleaned area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced tomatoes (57F - Cold Holding) As per operator, taken from walk-in and left to sit on counter for 10 mins. Not prepped or portioned today. Employee in charge moved items to walk in cooler to quick chill.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. At microwave: meatballs in sauce (127F at 11:28am - Reheating) Observed to be reheated in microwave 5 mins prior. Employee in charge placed to reheat to 165F.
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.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 1 dead roach observed under dry food storage rack. 1 dead roach observed between dry food storage rack and chemical storage rack. Employee removed, cleaned area.
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table:;Provolone cheese (44F - Cold Holding); Salami (47F - Cold Holding) As per employee in charge, taken from walk in cooler at 10:30am. Not prepped or portioned today. Item stored over stacked. Advised operator to remove the over stacked portion to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: meatballs in tomato sauce (129F - Hot holding) As per employee in charge, item was reheated in microwave approximately 30 mins prior. Advised employee in charge to reheat to 165F.
Current Hotel and Restaurant license not displayed. Displayed license expired on 12/01/23.
Apr 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at either hand wash sinks.
Old labels stuck to food containers after cleaning. Old sticker on clean container on drying rack.
Jan 30, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Rodent activity present as evidenced by rodent droppings found. Approximately 5 rodent droppings beside rat trap under storage rack where sauces and single service food items are stored. Approximately 4 rodent droppings behind operator's desk near walk in cooler for unwashed vegetables. Approximately 4 rodent droppings underneath beverage storage rack near walk in cooler for unwashed vegetables. Approximately 4 rodent droppings under triple sink area. Approximately 2 rodent droppings under rack of clean pans. Approximately 8 rodent droppings under make tables at front counter. Approximately 2 rodent droppings between oven and hand wash sink in front counter area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table #1: tuna salad (50F - Cold Holding); beef (50F - Cold Holding); shredded cheese (50F - Cold Holding) As per operator, all items currently in make table were taken from walk in cooler 1 hour ago. However, as per operator, make table has been off for approximately 3 hours. None of the items were prepped or portioned today. Operator moved items to walk in freezer to quick chill. At make table #2: sliced tomatoes (52F - Cold Holding) As per operator placed in make table from walk in cooler 1 hour ago. Not prepped or portioned today. Item over stacked. Operator moved tomatoes to walk in freezer to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at either hand wash sinks. Operator provided.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at either hand wash sinks.
Old labels stuck to food containers after cleaning. Old sticker on clean container on drying rack.
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.