Subway
2800 Weston Rd Space 2804, Weston, FL 33331 · Permanent Food Service · License 1622489
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 16 routine inspection1 high priority (fixed on the spot), 5 basic (2 repeats)-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 · 2 visitsRoutine inspection
- Follow-up visitSep 17, 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
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
More time given
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
At time of callback inspection chain was present but not adequately to secure tanks
More time given
- First visitSep 16, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at front counter shredded cooked beef (52-55°F - Cold Holding); sliced teriyaki chicken (47°F - Cold Holding); sliced rotisserie chicken (45-47°F - Cold Holding); in in individual portion cups. Observed sliced American cheese (56°F - Cold Holding); sliced pepper jack (56°F - Cold Holding); sliced provolone (56°F - Cold Holding). Per operator. unit was turned off approximately 10 minutes to clean prior to inspection. All Items removed from walk-in cooler and placed into holding unit not portion or prepared today. Operator closed lid.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed box of soda syrup in contact with the floor.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Two employees
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Light bulb is burned out.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop wet nesting inside mop bucket.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Repeat violation
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.