Subway
1580 Branan Field Rd, Middleburg, FL 32068 · Permanent Food Service · License 2001153
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 19 complaint inspection4 high priority (3 fixed by the Oct 22 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 7 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 22, 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 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in front line reach in cooler, Turkey (46°F 3.5hr - Cold Holding Retemp 4.25hr 56°F); Cut lettuce (58°F 3.5 hr - Cold Holding Retemp 4.25hr 55°F); cut tomato 3.5hr (56°F - Cold Holding Retemp 4.25hr 56°F); Spinach 3.5hr (59°F - Cold Holding Retemp 4.25hr 57°F). Items were moved to line at 9am per person in charge original temperature taken 12:30pm Temperature retaken around 40 minutes later.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in front counter reach in cooler Turkey (46°F 3.5hr - Cold Holding); Cut lettuce (58°F 3.5 hr - Cold Holding); cut tomato 3.5hr (56°F - Cold Holding); Spinach 3.5hr (59°F - Cold Holding). Operator stated cooler has not been working and she put everything on ice. Operator moved to walk-in freezer to rapidly chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee making subs, use personal phone and then put on gloves to make subs with no hand wash in between.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed under counter across from hand wash sink. Sanitizer wipes box and sanitizer spray bottles next to single service items.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink in back kitchen. Operator added paper towels.
Fixed on the spotRepeat violation
Basic7
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed in walk-in cooler unwashed tomatoes over ready to eat foods.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed torn gasket on front line reach in cooler door. Also observed torn gasket on warmer door across from front line reach in cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed multiple reach in cooler gaskets soiled with food debris. As well as multiple warmer gaskets soiled with food debris. Observed multiple shelves throughout establishment soiled with dust and food debris.
Code 25, Single-service items: Single-service articles improperly stored.
Observed, a Box of single service bags stored on floor in dry storage area. Operator moved and placed box on shelf.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Observed bell portion of vacuum breaker on mop sink faucet missing.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floors under equipment soiled with dust and food debris.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed 3 co tanks in back of kitchen next to triple sink not secured.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.