Subway
3586 W US Hwy 90, Lake City, FL 32055 · Permanent Food Service · License 2200678
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 Jul 8 routine inspection4 high priority (1 fixed by the Jul 9 follow-up, 3 fixed on the spot), 3 intermediate, 2 basic-23
- Safety score77
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 visitJul 9, 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 8, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items stored in front counter reach-in cooler: turkey (51°F - Cold Holding); ham (50°F - Cold Holding); beef (49°F - Cold Holding); cheese (46°F - Cold Holding); chicken (51°F - Cold Holding). Employee stated items placed in cooler one hour prior to temperature being taken. Employee moved items to walk-in freezer to reduce temperature to 41°F.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Item stored in front counter steam table: meatballs (118°F - Hot Holding). Employee stated meatballs reheated and placed in steam table twenty minutes prior to temperature being taken. Employee reheated meatballs in microwave, 185°F.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Faucet next to mop sink outside back door.
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Bug B Gone stored on shelf in dry storage area. Manager removed the Bug B Gone during inspection.
Fixed on the spot
Intermediate3
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedure available. Inspector provided operator with written procedure.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee filling pan with water in kitchen hand washing sink.
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. One employee certificate available, manager stated there are three employees for establishment.
Basic2
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Shelves and interior of reach-in cooler beneath front counter soiled with old food debris.
Code 33, Garbage and refuse: Open dumpster lid.
Dumpster in corner of parking lot. Manager had employee close lids 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.