SUBWAY
6080 OKEECHOBEE BLVD, West Palm Beach FL 33417 · 561-601-3366
Last inspected Apr 9, 2026 · 7 visits since July 2023
JUL 23
APR 24
APR 25
APR 26
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked meatballs in tomato sauce (119F - Hot Holding). Operator stated item reheated in microwave prior to being held for 2 hours, reheated to 165F to hold at 135F or above.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025036730 | Apr 8, 2025 | May 27, 2025 | $200 |
| 2--2023041053 | Jul 13, 2023 | Aug 9, 2023 | $200 |
| 2--2021014904 | Mar 4, 2021 | May 17, 2021 | $200 |
| 2--2016000584 | Dec 1, 2015 | Jan 15, 2016 | $160 |
Inspection history
7 visits, newest first
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from dining room, handled cellphone, touched hair while adjusting hat, put hands in pockets and then put on gloves to handle clean equipment, clean utensils and prepare food for customers without first washing hands. Operator discussed with employee who then washed hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left Make top; sliced ham (48F - Cold Holding); sliced cheese (48F - Cold Holding); chicken (47F - Cold Holding); beef (47F - Cold Holding); turkey (47F - Cold Holding). Operator stated items not prepared or portioned today held in make top for 2 hours, product to be used within a total of 4 hours. Advised Operator to maintain/return product temperature to at/to 41F within a total of 4 hours or discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked meatballs in tomato sauce (119F - Hot Holding). Operator stated item reheated in microwave prior to being held for 2 hours, reheated to 165F to hold at 135F or above.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Geanine Scarola 1/16/19 expired 1/16/24. Advised Operator to renew.
Apr 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, make table: sliced turkey (47F - Cold Holding); veggie patty (48F - Cold Holding); sliced ham (46F - Cold Holding) As per employee, all items stored overnight. Not prepped or portioned today. See stop sale. At front counter, make table: sliced tomatoes (56F - Cold Holding); provolone cheese (48F - Cold Holding); roasted berf (47F - Cold Holding); various cooked chicken (48F - Cold Holding); tuna salad (51F - Cold Holding); cut lettuce (50F - Cold Holding) As per employee, items stored approximately 3 hours. Not prepped or portioned today. Some items stored over stacked. Advised operator to quick chill items.
Apr 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes then handled clean utensils; no hand wash. Advised operator to wash hands.
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 front counter, make table: sliced turkey (47F - Cold Holding); veggie patty (48F - Cold Holding); sliced ham (46F - Cold Holding) As per employee, all items stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, make table: sliced turkey (47F - Cold Holding); veggie patty (48F - Cold Holding); sliced ham (46F - Cold Holding) As per employee, all items stored overnight. Not prepped or portioned today. See stop sale. At front counter, make table: sliced tomatoes (56F - Cold Holding); provolone cheese (48F - Cold Holding); roasted berf (47F - Cold Holding); various cooked chicken (48F - Cold Holding); tuna salad (51F - Cold Holding); cut lettuce (50F - Cold Holding) As per employee, items stored approximately 3 hours. Not prepped or portioned today. Some items stored over stacked. Advised operator to quick chill items.
Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle of degreaser. Advised employee to label.
Equipment and utensils rinsed after the application of the sanitizer solution. Observed employee rinse utensils at triple sink after the application of sanitizer at triple sink. Advised employee that after being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use.
Apr 12, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Toxic substance/chemical improperly stored. At dry storage area; degreaser stored over unwrapped paper towels. Operator moved degreaser to lower shelf.
Jul 13, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
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... food not prep or portion today rotisserie chicken 51, tuna 48, ham 49, cut tomatoes 49 in two door storage reach in cooler at dishwashing area. Food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... food not prep or portion today rotisserie chicken 51, tuna 48, ham 49, cut tomatoes 49 in two door storage reach in cooler at dishwashing area. Food being held more than 4 hours. Stop sale issue.manager discarded food......cut lettuce 49, cut tomatoes 50, tuna salad 46, roast beef 47, turkey 48 ham 48, chicken 47, cheese 47 in cold hold table at front line, per manager food being held less than four hours. Manager moved food to walk in freezer and replace new food with time marked.
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.
Jul 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
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... food not prep or portion today rotisserie chicken 51°, tuna 48°, ham 49°, cut tomatoes 49° in two door storage reach in cooler at dishwashing area. Food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... food not prep or portion today rotisserie chicken 51°, tuna 48°, ham 49°, cut tomatoes 49° in two door storage reach in cooler at dishwashing area. Food being held more than 4 hours. Stop sale issue.manager discarded food......cut lettuce 49°, cut tomatoes 50°, tuna salad 46°, roast beef 47°, turkey 48° ham 48°, chicken 47°, cheese 47° in cold hold table at front line, per manager food being held less than four hours. Manager moved food to walk in freezer and replace new food with time marked.
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.