Subway
7714 Front Beach Rd, Panama City Beach, FL 32407 · Permanent Food Service · License 1304756
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 Jul 20 routine inspection1 high priority (fixed by the Jul 21 follow-up), 1 intermediate, 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 21, 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 - First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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.
Pepper jack cheese 54°F, provolone 57°F, ham 49°F, bologna 49°F, shredded lettuce 50°F, per employee cooler was turned off approximately 90 mins ago.
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Natalia Miyazato expired 1-19-26. No other manager certificate provided
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board on front line has cut marks and is no longer cleanable.
Ice buildup in walk-in freezer.
Code 29, Plumbing and backflow prevention: Water leaking from pipe on three compartment sink.
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. Extinguisher by walk-in cooler, gauge in recharge zone.
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.