SUBWAY 629
1900 W VINE ST, Kissimmee FL 34741 · 407-497-7783
Last inspected Jul 9, 2025 · 4 visits since October 2023
3 inspections trending up, 23 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad 57-60f advised rapid chill as product was made approx 2 hours ago.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
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. Two new hires not informed of their reporting responsibilities. Filled form during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and drink cup stored on shelf with sauces.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Sanitizing solution not maintained clean. Floaters and plastic glove in sanitizer. Advised remix after sanitizing sink.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0-less than 100 ppm. Advised remix.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad 57-60f advised rapid chill as product was made approx 2 hours ago.
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.
Some 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.
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.