SUBWAY OF NEW SMYRNA BEACH
2361 STATE RD 44, New Smyrna Beach FL 32168 · 386-410-3243
Last inspected Jul 16, 2026 · 4 visits since July 2023
4 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023011590 | Dec 14, 2022 | Jun 13, 2023 | $320 |
Inspection history
4 visits, newest first
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
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.Sliced cheese 44F, chicken boats up to 52F, steak up to 47F. Top open for lunch. Operator moved items to freezer. Advised to refrain from using boats, remove screens, keep individual lids on containers, and keep lid closed.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced turkey from 10 am ( 5.5 hours) up to 48F.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Show the remaining 1 finding ▾
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters in bag in the box soda closed labeled changed out 4/25/25
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Bain Marie reads 52F, temps on that side were 33-39F
Gaskets stained with black substance/rust color. Reach in cooler below slicer
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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. Nancy and Jeremy.
Floor soiled/has accumulation of debris. Light buildup on the floor walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Light debris/buildup, interior retarder ledges
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Steak 44-45F, pastrami 46F, Turkey 44-45F, ham 41-44f. Left Bain Marie. Operator turned unit down. - Swiss reach in cooler 44-45F Operator moved items to walk in freezer. At end of inspection, steak was 42F, pastrami 39F, Turkey 41-44F, ham 42F
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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. New employees with no food handler training
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Approximately 100 ppm quat. Corrected to 300 ppm quat
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.