SUBWAY

High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed approximately 10 live small flying insects flying around the mop sink in the dry storage area. Also observed 2 live flying insects flying around the three compartment sink in the preparation area. Also observed 1 live flying insect landed on the mayonnaise squeezable bottle. Also observed 3 live insects flying around the hallway next to the man and woman restrooms not located inside the kitchen. - From follow-up inspection 2025-08-12: During callback inspection observed 2 live flying insects flying around the mop sink in the dry storage area. Also observed approximately 7 live flying insects flying around the hallway next to the man and woman restrooms not located inside of the kitchen. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor at the bread oven has accumulation of debris. - From follow-up inspection 2025-08-12: During callback inspection still observed floor at the bread oven has accumulation of debris Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed 1 employee began working with food without washing her hands first.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator failed to wash hands after entering the kitchen coming from the dinning area, observed employee touching several surfaces including the kitchen door entrance before she started to prepare food.

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. Observed employees touched her nose then engaged in food preparation and failed to wash her hands.

High Priority - Live, small flying insects found. Observed approximately 10 live small flying insects flying around the mop sink in the dry storage area. Also observed 2 live flying insects flying around the three compartment sink in the preparation area. Also observed 1 live flying insect landed on the mayonnaise squeezable bottle. Also observed 3 live insects flying around the hallway next to the man and woman restrooms not located inside the kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (50F); pepperoni (48F - Cold Holding); cheese (50F - Cold Holding); turkey ham (47F - Cold Holding) located at the reach in cooler under the oven toaster at front counter. As per operator she brought food from the walking cooler to the reach in cooler at 8:00am today. Also observed ham (45F - Cold Holding); tuna (46F - Cold Holding); cut chicken (46F - Cold Holding); shredded cheese (47F - Cold Holding); located at front counter line as per operator she brought food from the reaching cooler under the oven toaster to the front line reach in cooler at 8:00am today, all the food was transferred from the walking cooler in cooler less than 2 hours ago. Operator transferred all the food to the walking cooler in cooler to rapidly cool. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with sanitizer store next to single service items.

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Jennifer Planchart been working for more than 30 days.

Intermediate - No probe thermometer provided to measure temperature of food products. Observed employee's probe thermometer not functioning correctly, thermometer would turn off between uses.

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. Observed food employees Dayana, Yaihy Domingues, Vanessa Quiala, working for over a year.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unaware of thermometer calibration or cold holding temperature.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Observed reach in cooler under oven toaster at front counter not maintaining food at proper temperature, during the inspection unit was at approximately 50F, also observed ice buildup inside the unit.

Basic - Floor soiled/has accumulation of debris. Observed floor at the bread oven has accumulation of debris.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on door of walk in freezer. Also observed ice buildup at reach in cooler located under the oven toaster.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed In-use utensil not stored with handle above steak at front counter line reach in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the top of the microwave from the interior with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler located under toaster oven soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Dead roaches on premises. Observed 4 dead roaches on the floor under the air conditioner unit inside the air conditioning closet. Employee swept up and discarded dead roaches. Corrected On-Site Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting above three compartment sink. Repeat Violation Warning

Basic - Equipment in poor repair. Observed gasket of reach in cooler in disrepair. Warning

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed dumpster on soil. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on door of reach in freezer. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside the reach in cooler under front counter service oven Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in freezer gasket soiled. Repeat Violation Warning

Basic - Open dumpster lid. Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed knife sanitizer bucket reading 0ppm. Manager made new solution with final reading 50ppm. Corrected On-Site Warning

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed in back of store near exit door. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna salad at 54°F held since last night about 11:00 pm, for more than 9 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad at 54°F held since last night about 11:00 pm, for more than 9 hours.provolone (48 F - Cold Holding); white sliced cheese (47F - Cold Holding); eggs (49 F - Cold Holding); chicken teriyaki chicken (44F - Cold Holding);; ham 45 F ( - Cold Holding); Turkey (48 F - Cold Holding); steak shredded (46 F - Cold Holding); cheese shredded (48F - Cold Holding); back of front counter (since last night since 6:00 pm) (52F); sliced tomatoes (50F - Cold Holding); cheese (since last night) (53F - Cold Holding); shredded white cheese (left from last night) (54F); ham (left since last night) (54F - Cold Holding); provolone (53F - Cold Holding); shredded cheese yellow (left since last night) (53F - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled front counter reach in coolers. Warning

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. Maggie Gutierrez worked for 8 years no proof of food handlers certifications Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom shelf of prep table rusted in front of walk in cooler and freezer Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen prep area. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation wearing jewelry. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mops not hung to dry at mop sink. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles ready for use not labeled at front reach in cooler Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at reach in cooler at front counter the following items out of temperature: tuna 56°F, ham 56°F, beef 56°F, chicken 56°F, cheese 56°F, turkey 56°F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at front counter the following items out of temperature: Observed at reach in cooler at front counter the following items out of temperature: tuna 56°F, ham 56°F, beef 56°F, chicken 56°F, cheese 56°F, turkey 56°F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Cleaning products stored at hand wash sink at kitchen. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures.

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

Basic - Equipment in poor repair. Reach in cooler at front counter not cooling properly.

Basic - Wet mop not stored in a manner to allow the mop to dry.