Subway #35011
5571 W Hillsboro Blvd, Coconut Creek, FL 33073 · Permanent Food Service · License 1621919
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 Aug 27 routine inspection1 high priority (no follow-up needed), 1 intermediate, 2 basic-8
- Safety score92
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 visitAug 27, 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.
4 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.
roast beef (46°F - Cold Holding); cheese (46°F - Cold Holding)at front counter cooler. Employee stated it was just done. Employee lowered settings
Intermediate1
Code 11, Employee health: 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.
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board at front counter has many deep groves with brown substance
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Regulatory guidelines and health agencies explicitly advise against placing flying insect control zappers above where food is cooked or handled, including preparing tables, handwashing sinks three compartment sinks, oven etc.
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.