SUBWAY
195 US-27 S, South Bay FL 33493
Last inspected Aug 25, 2026 · 8 visits since February 2024
FEB 24
JUN 24
FEB 25
SEP 25
AUG 26
▼ IMPROVING
5 inspections trending up, 49 points better than where it started.
Roach activity present as evidenced by live roaches found. 1 live roach crawling beside shelf with single service storage items in dry storage area near back door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,040
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024040585 | Jun 26, 2024 | Feb 26, 2025 | $200 |
| 2--2017018611 | Apr 5, 2017 | Jul 11, 2017 | $840 |
Inspection history
8 visits, newest first
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Current Hotel and Restaurant license not displayed.
Sep 15, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table table at sandwich station cooked meatballs (122F - Hot Holding) per open product prepared in microwave and hot held in steam table until served, product prepared approximately 45 minutes ago, discussed with operator who reheated product to 165F+.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb connection at mop sink no vacuum breaker installed, discussed with operator to install vacuum breaker.
Dead roaches on premises. In kitchen behind microwave glue trap with 2 dead roaches, discussed with operator who discarded glue trap.
Floor area(s) covered with standing water. In walk in cooler standing water on floor from leaking condenser fan, discussed with operator to clean and sanitize.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan cover in walk in cooler soiled with accumulation of dust debris, discussed with operator to clean and sanitize.
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm).
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handled cellphone, put shoe on then began handling clean pans with food from walk in cooler; no hand wash. Employee washed hands.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. At microwave: cooked meatballs in sauce (147F at 11:42am- Reheating) As per employee, reheating since approximately 4 mins. As per employee, process is complete. Cooked meatballs did not reheat to 165F in microwave. Operator reheated to 184F.
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 sauce (126F - Hot Holding) As per employee, stored since 2.25 hours. Operator reheated to 184F.
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.
Current Hotel and Restaurant license not displayed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm).
Jun 27, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Gabriel Carswell employed approximately 1 month. Emailed form to manager.
Jun 26, 2024Administrative complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority4 Intermediate3 Basic
Show 14 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. Manager touched soiled prep counter then handled bag with cookies and placed in walk in freezer; no hand wash. Operator washed hands.
Presence of 2 dead insects/ pests under prep counter across from triple sink near walk in cooler and walk in freezer.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Sanitizer dispenser is in disrepair. Operator has to manual prepare solution. Operator corrected.
Roach activity present as evidenced by live roaches found. 1 live roach crawling beside shelf with single service storage items in dry storage area near back door.
Roach excrement and/or droppings present. Approximately 15 roach droppings under shelf with single service storage containers. Approximately 10 roach droppings on floor near back door where a bag of soda in box for soda machine was stored. Approximately 10 roach droppings on floor under storage shelf near office and on which beverages for customers is stored. Approximately 4 roach droppings under shelf where bags of soda in boxes are stored.
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: sliced tomatoes (54F - Cold Holding) As per manager, removed from make table approximately 7pm last night to clean make table. Tomatoes were left on counter overnight. Employee placed in make table at approximately 1 hour prior. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced tomatoes (54F - Cold Holding) As per manager, removed from make table approximately 7pm last night to clean make table. Tomatoes were left on counter overnight. Employee placed in make table at approximately 1 hour prior. Not prepped or portioned today. See stop sale. At flip top cooler: Pepper Jack cheese (45F - Cold Holding) As per employee, taken from walk in cooler 1 hour prior. Not prepped or portioned today. Item stored over-stacked. Employee removed over-stacked portion and returned to walk in cooler to quick chill.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a quaternary ammonia sanitizer. Inspector utilized her strip to check the sanitizer concentration.
No chemical test kit provided when using quaternary ammonium sanitizer at three-compartment sink/warewashing machine or wiping cloths. Advised operator to provide.
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. Gabriel Carswell employed approximately 1 month. Emailed form to manager.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at front counter and in prep/ ware washing area.
Dead roaches on premises. Approximately 2 dead roaches under shelf with single service storage containers. Approximately 4 dead roaches on floor under storage shelf near office and on which beverages for customers are stored.
Food stored on floor. Bag of soda in box stored on floor at dry storage area. Manager stored properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected.
Feb 27, 2024Call Back - Admin. 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 ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink Quaternary ammonium solution is 50ppm. Employee unable to get a solution of 200pm through dispenser. Advised employee to prepare solution manually until dispenser is fixed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: tuna salad (50F - Cold holding) As per employee, moved from walk in cooler to flip top unit more than 4 hours. At make table: cut lettuce (53F - Cold Holding) As per employee, moved from walk in cooler to flip top unit more than 4 hours. Not prepped or portioned today. See stop sale.
Feb 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/23.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink Quaternary ammonium solution is 50ppm. Employee unable to get a solution of 200pm through dispenser. Advised employee to prepare solution manually until dispenser is fixed.
Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings under dry storage under storage rack where SS items, pickles and relish are stored. 2 rodent droppings under dry storage under storage rack where beverages are stored. 1 rodent dropping beside mop sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At make table: sliced tomatoes (53F at 3:40pm; 55F at 4:00pm - Cooling) As per employee cooling since 3.5 hours. At walk in cooler: sliced ham (50F at 3:35pm; 49F at 4:10pm - Cooling) As per employee cooling since 3. 5 hours. Items did not cool to 41F within a total of 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: tuna salad (50F - Cold holding) As per employee, moved from walk in cooler to flip top unit more than 4 hours. At make table: cut lettuce (53F - Cold Holding) As per employee, moved from walk in cooler to flip top unit more than 4 hours. Items were not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: tuna salad (50F - Cold holding) As per employee, moved from walk in cooler to flip top unit more than 4 hours. At make table: cut lettuce (53F - Cold Holding) As per employee, moved from walk in cooler to flip top unit more than 4 hours. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At make table: sliced tomatoes (53F at 3:40pm; 55F at 4:00pm - Cooling) As per employee cooling since 3.5 hours. At walk in cooler: sliced ham (50F at 3:35pm; 49F at 4:10pm - Cooling) As per employee cooling since 3. 5 hours. Items did not cool to 41F within a total of 4 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink as evidenced by ice in sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at the hand wash sink at front counter. Employee provided.
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. 2 employees employed more than 60 days training expired for one and no proof of training provided for second employee.
Dead roaches on premises. 2 dead roaches in dry storage under storage rack where SS items, pickles and relish are stored. 1 dead roach between ovens with bread near front counter.
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.