Subway

2292 Mayport Rd Ste 5, Atlantic Beach, FL 32233 · Permanent Food Service · License 2609462

A
Grade A
Safety score 90 of 100
Latest visit: Jul 15, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 15 routine inspection
    3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 basic
    -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 · 1 visit

Routine inspection

4 violations found
  1. First visitJul 15, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    4 violations found:

    • 3 High priority
    • 1 Basic
    What the inspector cited

    High priority3

    • Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

      Observed in reach in cooler Cut lettuce (52°F - Cold Holding). In cooler was missing pan next to lettuce, manager placed lid in the area for better air flow.

      Fixed on the spot

    • Code 35, Insects, rodents, pests and animals: Live, small flying insects found.

      Observed total of 3 flying insects. 2 flying insects in back room. 1 flying insect on cook line.

    • Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.

      Establishment observed preparing, serving, or selling food to customers with an expired license.

    Basic1

    • Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.

      Observed sand which cutting board deeply grooved.

    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.

Most cited

Food out of temperature1
Food-contact surfaces designed and maintained1
Insects, rodents, pests and animals1
Current license displayed1