Subway
6775 Stirling Rd, Davie, FL 33314 · Permanent Food Service · License 1619624
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 26 complaint inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 26, 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.
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.
Meat Station- ; Sliced White Cheese (42-50°F - Cold Holding). Per Manager food item in unit less than 4 hours. Items not prepared or portioned today. Observed pan overfilled. Manager moved top portion to walk in cooler to quick chill.
Fixed on the spot
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Manager labeled glass cleaner bottle during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only 2 trainings provided.
Basic2
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
2 dead roaches next to garbage can under soda machine in dining room. Manager cleaned and sanitized area.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: 1 Ceiling/ceiling tile shows damage or is in disrepair in the back across from walk in cooler.
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.