Subway #17485

7380 SR 100 5, Keystone Heights, FL 32656 · Permanent Food Service · License 2000858

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Aug 3, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 3 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 31 routine inspection
3 high priority (fixed by the Aug 3 follow-up), 1 intermediate, 5 basic (1 repeat)
-18
Safety score82

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul312026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitAug 3, 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 visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 1 Intermediate
- 5 Basic
What 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.
  In the walk in cooler; meatballs (49°F - Cold Holding); steak (48°F - Cold Holding); teriyaki chicken (50°F - Cold Holding); turkey (49°F - Cold Holding); ham (48°F - Cold Holding); tuna (51°F - Cold Holding); cheese (48/49°F - Cold Holding); rotisserie chicken (49°F - Cold Holding) all items either prepared 4 hours or more prior or stored in the cooler overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the walk in cooler; meatballs (49°F - Cold Holding); steak (48°F - Cold Holding); teriyaki chicken (50°F - Cold Holding); turkey (49°F - Cold Holding); ham (48°F - Cold Holding); tuna (51°F - Cold Holding); cheese (48/49°F - Cold Holding); rotisserie chicken (49°F - Cold Holding) all items either prepared 4 hours or more prior or stored in the cooler overnight. Per employee truck deliver around noon had door open frequently, over 4 hours since delivery. Ambient air of walk in cooler did not drop below 45°F during inspection.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed live flying insect at front counter by oven.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Iced tea dispenser nozzles with debris build up.
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  On shelf over three compartment sink, clean green containers with large crack.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient air unable to hold proper temperature during inspection, ambient air temperature at 45°F - 50°F for duration.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf over three compartment sink, clean containers stacked while wet.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Acoustic ceiling tiles through prep and dry storage areas.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone on clean prep table. Employee relocated. Employee wearable brace stored over single service boxes and cups.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.