Subway 55139
12555 W Sunrise Blvd, Sunrise, FL 33323 · Permanent Food Service · License 1623171
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 21 routine inspection3 high priority (fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 4 basic-26
- Administrative complaint on Aug 21Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Vegetables Station- ; Shredded Lettuce (52°F- Cold Holding); Sliced Tomatoes (51°F- Cold Holding) Per person in charge food items in unit less than 4 hours. Items not prepared or portioned today. Employee add ice to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked Meatballs (113°F - Hot Holding); Broccoli Soup (117°F - Hot Holding). Per person in charge food items in unit less than 2 hours. Employee reheated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
No soap in the entire establishment. Employee bought soap during inspection.
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No Quaternary chemical test kit.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Both employees handwashing sinks. Employee bought soap 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.
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles and vents soiled with accumulated, dust, and mold-like substance.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored mop bucket in front of mop sink.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Secured during inspection.
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.