Subway 18269
19975 NW 244 St Unit 20, High Springs, FL 32643 · Permanent Food Service · License 1102566
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection1 high priority (fixed on the spot), 2 intermediate, 7 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in the front line reach-in cooler, lettuce at 45°. This was moved to the walk-in freezer and then the walk-in cooler.
Fixed on the spot
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Observed lack of a written plan. One was emailed.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : the ceiling of the front line microwave has dried food on it.
Basic7
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed : ice pack building in the front line reach-in cooler, cut leafy greens 45°.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed : the exterior of the sweet tea urn is soiled. ALSO, the handles for the soda cabinet are greasy.
Code 25, Single-service items: Single-service items stored under sewer/drain waste lines that are not shielded to intercept potential drips.
Observed : under the drink station in the dining area, there are single serve items directly under the drain lines.
Code 32, Restrooms: Bathroom facility not clean.
Observed : both toilets are soiled, men,s restroom SEAT is stained/soiled.
Code 36, Floors, walls, ceilings and ventilation: Exhaust fan inoperable in bathroom with no other form of ventilation.
Observed : both restrooms had vents that were not operating.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed : a sweat jacket stored over bottled drinks in storage.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed : lack of a choking poster. One was emailed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.