SUBWAY WELLINGTON
11924 W FOREST HILL BLVD #36A, Wellington FL 33414 · 561-319-6554
Last inspected Jan 13, 2026 · 5 visits since September 2023
SEP 23
JUL 24
JAN 26
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024043645 | Jul 8, 2024 | Aug 29, 2024 | $400 |
| 2--2023051996 | Sep 7, 2023 | Oct 12, 2023 | $200 |
Inspection history
5 visits, newest first
Jan 13, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 12, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter: cooked chicken (61F - Cold Holding); cooked steak (65F - Cold Holding) As per operator, stored 1 hour on prep counter. Not prepped or portioned today. Operator placed in walk in cooler to quick chill. At make table: cut lettuce (47F - Cold Holding); tuna salad (48F - Cold Holding); cooked chicken (48F - Cold Holding); cut lettuce (49F - Cold Holding); sliced cheese (48F - Cold Holding); shredded cheese (47F - Cold Holding) As per operator, products were removed from walk in cooler and stored 2 hours in unit. Not prepped or portioned today. As per operator, unit takes approximately 30 mins to get cold and items were placed in unit before it got to that point. Operator moved items to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At make table: sliced tomatoes (48F at 11:00am; 49F at 11:35am- Cooling) As per operator, cooling since 9am; At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator placed items to quick chill. sliced ham (49F at 11:05am; 52F at 11:40am - Cooling) since 10:30am; sliced turkey (50F at 11:05am; 52F at 11:40am- Cooling) As per operator, items cooling since 10:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator placed items to quick chill. At walk in cooler: sliced ham (50F at 11:10am; 50F at 11:40am- Cooling) As per operator, cooling since 10:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored covered in large quantity. Advised operator to quick chill.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Advised operator to prepare chlorine solution of 100ppm.
Jul 10, 2024Call 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 flip to reach cooler: tuna salad (52F - Cold Holding); provolone cheese (53F - Cold Holding); diced chicken (54F - Cold Holding) As per operator removed from walk in cooler 1 hour prior, stored on prep table for 5 minutes then placed in flip to cooler unit. Not prepped or portioned today. Operator moved items to walk in cooler to quick chill.
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 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. Observed employee touched phone then handled multiple pans of food; no hand wash. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip to reach cooler: tuna salad (52F - Cold Holding); provolone cheese (53F - Cold Holding); diced chicken (54F - Cold Holding) As per operator removed from walk in cooler 1 hour prior, stored on prep table for 5 minutes then placed in flip to cooler unit. Not prepped or portioned today. Operator moved items to walk in cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At make table:; sliced tomatoes (54F at 11:19am; 55F at 11:35am- Cooling) As per operator, cooling since 9:30am. At current rate of cooling, tomatoes will not cool to 41F within 4 hours. Operator moved to walk in cooler to quick chill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed operator's cellphone stored on prep table.
Food stored on floor. Observed box with Buffalo sauce stored on floor at dry storage. Operator stored properly.
Sep 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Container of medicine improperly stored- next to jalapeños bag and bread seasoning at dry storage area; Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roast beef (48F - Cold Holding)in cold holding unit at front counter; as per operator food not prepared or portioned today; food removed from original package and walking cooler at 10:00 am and placed in cold holding unit in the front; food out of temperature for approximately 2 hours; food container too shallow; food moved to walk-ing freezer to quick chill;
No person in charge present during hours of operation.
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine shoot- at soda machine in the dining room
Bathroom facility not clean- hand wash sink in particular has heavy accumulation of dirt.
Current Hotel and Restaurant license not displayed.
Working containers of food removed from original container not identified by common name. Oil and vinegar plastic bottles at front counter have no label of common name Operator added.
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.