SUBWAY #25604

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Renee Colon has been manager for approximately 2 years. Repeat Violation Admin Complaint

Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation Admin Complaint

Intermediate - 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. Repeat Violation Admin Complaint

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in kitchen turned off. Operator turned on. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under handwash sink in kitchen.

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Renee Colon has been a manager since April 2024. Warning - From follow-up inspection 2025-03-17: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Warning - From follow-up inspection 2025-03-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2025-03-17: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-03-17: Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 49 F- retemp 41F, chicken 46 F-retemp 41 F, steak 49 F- retemp 43 F on sub line. Operator placed in walk in freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Working containers of food removed from original container not identified by common name. Seasonings not labeled in sub area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink near 3 Compartment Sink. Employee replaced at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep table, employee removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of self service ice and soda machine.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Temped meatballs at 90 °F. Discussed with operator that meatballs needed to be reheated to minimum temp of 165°F or higher. Reheat temped at 170°F. Corrected On-Site Repeat Violation