Subway 409
2701 Davie Blvd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1617965
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 Sep 23 routine inspection1 high priority (fixed on the spot), 1 intermediate (1 repeat), 3 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 visitRoutine inspection
- First visitSep 23, 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.
Sandwich Station - Veggies- ; Shredded Lettuce (47°F - Cold Holding); Cut Tomatoes (46°F - Cold Holding). Per Manager food items in unit less than 4 hours. Items prepare or portioned today. Manager add ice to quick chill. Observed ice buildup in unit.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Prep area handwashing sink used as storage for slicer. Manager removed during inspection
Repeat violation
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing dangling bracelet. Removed during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: White Cutting board in prep area has cut marks and is no longer cleanable.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.