Subway
6005 SE US Hwy 301 Ste 103, Hawthorne, FL 32640 · Permanent Food Service · License 1102500
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 29 complaint inspection2 high priority (fixed by the Aug 24 follow-up), 3 intermediate (1 fixed on the spot), 6 basic-20
- Administrative complaint on Jul 29, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsComplaint inspection
- 3rd follow-up visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 2nd follow-up visitAug 13, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
At time of follow up inspection hand wash sink at front counter with no water provided, per operator battery dead, was working day before.
- 1st follow-up visitJul 31, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
At time of follow up inspection, no batteries replaced, no water available at hand wash sink.
More time given
Code 53, Manager certification and employee training: Required employee training expired for all employees.
At time of follow up inspection establishment in process of getting employee food handler trainings completed. In process books on desk for food handling employees.
More time given
- First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the display case reach in cooler closest the steam table, egg (49°F - Cold Holding) placed in cooler around 8:20 am per operator from walk in cooler and stored in plastic container opposed to metal; ham (48°F - Cold Holding) placed in cooler around 8:20 am per operator from walk in cooler. Operator turns on coolers each morning and then stocks the line with product.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three live flying insects, one at front counter by point of sale and glass display case, one at front line on top of the oven and one in the prep area over in use prep table.
Administrative complaint
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand wash sink at front counter with no water provided at all, battery powered sink with dead batteries.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink on prep line used to thaw frozen chicken. Operator relocated chicken to walk in cooler.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All food handler training certificates provided dated with 4 years instead of 3 years and all expired the previous year.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen chicken thawing at ambient air temperature in hand wash sink. Employee relocated to walk in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored on prep table by hand wash sink.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Burned food debris on bottom plate of prep area microwave.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in freezer door gasket with mold like substance build up.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No employee hand wash signage for men's restroom.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed three dead roaches, two on floor by bag and box system and one on floor in front of men's restroom.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.
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