U&S Subway 18622 INC
6582 Taft St, Hollywood, FL 33024 · Permanent Food Service · License 1618186
What drove the grade
No proof of required state approved employee training provided for any employees.
How the score was calculated
- Starting score100
- Violations at the Sep 3 complaint inspection1 intermediate, 3 basic (1 repeat)-7
- Complaint after follow-up on Nov 4Counts in full until a follow-up finds the problems fixed-20
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitNov 4, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Observed at callback inspection , no proof of training for any employees, hired for more than 2 years.
Administrative complaint
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed same at callback inspection , employee preparing sandwiches without hair restraint. Discussed wearing proper hair restraint with employee. No available hair restraints for employees.
More time given
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed same at callback inspection.
More time given
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only 2 employees at establishment, 1 employee newly hired and other employee hired for approximately 4 years without proof of training.
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Clean utensils stored in pan of standing water at 72°F on table at front counter. Employee discarded water.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee preparing food and not wearing hair restraint. Employee put on hair restraint when inspection started.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
1). At 3 compartment sink, lever to enable water to be filled , not working. 2). No faucet available to fill water at sink, only spray nozzle available at sink.
Repeat violation
Earlier inspections 1
B82Routine inspection9 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
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.
Observed same at callback inspection.
More time given
Basic2
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Observed at callback inspection , sink unable to fill with sanitizer; lever to hold water not working.
More time given
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed same at callback inspection.
More time given
- First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At front counter unit, Egg Patty (51°F - Cold Holding), per operator, foods not prepped or portioned today. Food held in walk in cooler and moved to front counter and held for approximately 5 hours. Food was discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter unit, Roast Beef (51°F - Cold Holding); Chicken Tenders (50°F - Cold Holding). Per operator, foods not prepped or portioned today. Food held in walk in cooler and moved to front counter and held for approximately 3 hours. Food was moved back to walk in cooler to quick chill. Egg Patty (51°F - Cold Holding), per operator, foods not prepped or portioned today. Food held in walk in cooler and moved to front counter and held for approximately 5 hours. Food was discarded. See Stop Sale.
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
At front counter unit, Sliced Turkey (50°F - Ambient Cooling) at 1:03 pm, since 12 pm to 53°F at 1:51 pm. Tuna Salad (49°F - Ambient Cooling) at 1:00 pm, since 12:30 pm to 49°F at 1:52 pm. At this rate, proper cooling will not occur. Foods were placed in freezer.
Fixed on the spot
Intermediate2
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.
1 new employee without signed Employee Health Form. Emailed form to operator.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing cleaner not labeled in back room. Spray bottle was discarded by manager.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Boxes of food stored on floor of walk in freezer.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
2 employees engaging in food preparation without hair restraints. No hair restraints available at establishment.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. At 3 compartment sink, employee washing equipment and pans without sanitizing. Sanitizer was set up in sink.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
1). At 3 compartment sink, lever to enable water to be filled , not working. 2). No faucet available to fill water at sink, only spray nozzle available at sink.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.