Subway
102 N Park Road, Hollywood, FL 33021 · Permanent Food Service · License 1620574
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 high priority (fixed by the Oct 2 follow-up), 1 intermediate (fixed on the spot), 3 basic-11
- Safety score89
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 visitOct 2, 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 visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Opposite make line, LOWBOY 2 DOOR - shredded lettuce (51°F - Cold Holding); sliced tomatoes (50°F - Cold Holding); sliced deli turkey (50°F - Cold Holding); sliced deli ham (51°F - Cold Holding); portioned grilled chicken (50°F - Cold Holding); portioned rotisserie chicken (51°F - Cold Holding); portioned steak (50°F - Cold Holding); salami (50°F - Cold Holding). No items prepared or portioned today and in unit more than 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Opposite make line, LOWBOY 2 DOOR - shredded lettuce (51°F - Cold Holding); sliced tomatoes (50°F - Cold Holding); sliced deli turkey (50°F - Cold Holding); sliced deli ham (51°F - Cold Holding); portioned grilled chicken (50°F - Cold Holding); portioned rotisserie chicken (51°F - Cold Holding); portioned steak (50°F - Cold Holding); salami (50°F - Cold Holding). No items prepared or portioned today and in unit more than 4 hours. See stop sale.
Intermediate1
Code 31, Handwash sinks and supplies: No handwash sink located in vending machine area where employees service bulk food machines.
Sanitizer bucket at front counter stored open hand sink. Employee removed from sink.
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee beverage in back reach in freezer.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing watch while preparing food.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer bucket at front counter reading 0ppm chlorine. Employee remade to proper 200ppm quaternary.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.