SUBWAY

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three-compartment sink Quaternary 500+ppm. Manager diluted the sink with water, then 200ppm. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One certified food manager certificate for J. Drennan expired on 09/03/2025.

Basic - Garbage on the ground and/or pad around dumpster. Heavy buildup of trash surrounding both dumpster and on ground along backside of building.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf containing single-use drink cups below front counter soiled either food debris.

Basic - Open dumpster lid. Dumpster lids left open behind building.

Basic - Single-service items stored under sewer lines that are not shielded to intercept potential drips. Box containing single-use sandwich bags stored directly under drain pipe below handwash sink at front counter. Manager removed box from the area during this inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Wall and ceiling tiles in back of kitchen above supply rack soiled with black substance. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Spray nozzle leaking water at three-compartment sink.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several porous and absorbent acoustic ceiling tiles in-use above equipment behind front counter. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee hat stores in dry storage shelf above bags of olives. 2. Phone charger stored on clean dish rack above prep table near kitchen entrance. Manager removed both items during this inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. 1. Air vent and ceiling tiles in back of kitchen soiled with dust. 2. Floor below dry storage shelving in back of kitchen soiled with trash and/or dirt.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One female employee with no proof of food handler training. Employee stated she has been employed for approximately five months.

Intermediate - 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. One employee working behind front counter without food handler training who has not signed the employee health reporting agreement.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles behind front counter above bread and cookie racks, oven, and slicer.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees working with food at front counter, both wearing watches and/or bracelets.

Basic - Garbage on the ground and/or pad around dumpster. Trash scattered along walkway and around both dumpsters behind building. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior walls and gaskets on door of unused reach-in cooler at front counter soiled with mold-like substance.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at front counter touched bare face and hat, changed gloves, then continued to prepare a sub. Inspector had employee wash hands and put on new gloves before continuing to work with food. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler at front counter: steak (44F-48F - Cold Holding); shredded lettuce (49F - Cold Holding) Manager stated the steak and lettuce was placed into the unit from the walk-in cooler at 7:30 this morning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at front counter: steak (44F-48F - Cold Holding); shredded lettuce (49F - Cold Holding) Manager stated the steak and lettuce was placed into the unit from the walk-in cooler at 7:30 this morning. Stop sales issued.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large pan containing sliced tomatoes 49F at 10:15am. Employee stated they sliced the tomatoes at 9am and placed them directly into the make-table. Inspector had employee place tomatoes into the walk-in freezer to speed up cooling during this inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on fountain machine in seating area soiled with mold-like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Four frozen packages of steak stored inside handwash sink at kitchen entrance. Employee returned steak to the walk-in during this inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles in-use above bread racks behind front counter.

Basic - Dumpster lid left open and/or garbage on the ground and/or pad around dumpster. Dumpster lid left open behind building. Paper and plastic trash on pad around dumpster.

Basic - Unclean building components, attachments or fixtures. Air vents throughout prep area of kitchen soiled with dust. Ceiling tiles above bread racks behind front counter soiled with dust. Floor below shelving inside walk-in freezer soiled with food debris. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed cucumbers stored in shelf above box containing steak inside walk-in cooler. Box of unwashed bell peppers and box of unwashed tomatoes stored on shelf inside walk-in cooler above packages of mayonnaise and bottled sodas. Manager moved unwashed produce to the bottom shelf during this inspection. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Several knives stored on rack above three-compartment sink in contact with soiled wall.

Basic - Dead roaches on premises. One dead roach in plastic bin below fountain machine. Manager discarded dead roach during this inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Air vents throughout kitchen soiled with dust. Wall in kitchen behind three-compartment sink soiled with food debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in kitchen above clean pans. Employee removed drink cup from table during this 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 phone on prep table in kitchen above clean pans. Employee apron stored on shelf in kitchen above boxes of chips and pickles. Both were removed during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line, meatballs 87F-127F, Manager reheated to 166F. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling issues, water leak near walk-in freezer entrance.

High Priority - Nonfood-grade bags used in direct contact with food. In walk-in freezer, dough in direct contact with togo subway bags, Manager moved and wrapped. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the prep area, trays and container inside sink, manager moved. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. June 1, 2021