SUBWAY STORE 61278
8836 W STATE RD 84, Davie FL 33324 · 954-473-9699
Last inspected Jul 15, 2026 · 6 visits since November 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (86F - Hot Holding) in the front steam table. Operator reheated to 165F and increased the temperature of the steam well to keep the food at 135F+.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (86F - Hot Holding) in the front steam table. Operator reheated to 165F and increased the temperature of the steam well to keep the food at 135F+.
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.
Spray bottle containing toxic substance not labeled. Observed spray bottle with chemicals by the triple sink. As per operator chemical is glass cleaner. Operator properly labeled.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed precooked chicken and steak thawing at room temperature. Operator placed under cold running water to thaw properly.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed meatballs removed from microwave and placed in steam table at a temperature of 91-115F. As per operator, item was finished reheating. Operator placed back in microwave and heated to 135F.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the soda dispenser soiled with food debris.
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, 3 high priority.
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle cell phone, put on gloves, then proceeded to make sandwich.
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. Observed eggs (49F - Cold Holding); rotisserie chicken (49F - Cold Holding); vegetable burgers (49F - Cold Holding); American cheese (49F - Cold Holding); provolone cheese (49F - Cold Holding), cut tomatoes (49F - Cold Holding); cut lettuce (49F - Cold Holding). Per operator, items were not prepared or portioned to day. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed eggs (49F - Cold Holding); rotisserie chicken (49F - Cold Holding); vegetable burgers (49F - Cold Holding); American cheese (49F - Cold Holding); provolone cheese (49F - Cold Holding), cut tomatoes (49F - Cold Holding); cut lettuce (49F - Cold Holding). Per operator, items were not prepared or portioned to day. Items have been out of temperature for more than 4 hours. See stop sale.
Stored food not covered. Observed opened box of pretzels stored uncovered in walk-in freezer.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front make line, Monterey Jack cheese (55F - Cold Holding). The cheese was over stacked. The cheese was stored on the make table less than 2 hours. The over stacked portion was removed to the walk in cooler to chill to 41°F to cold hold.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Carbon dioxide/helium tanks not adequately secured. Operator used chain for properly secured.
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.