Subway
6765 Dunn Ave Ste 330, Jacksonville, FL 32219 · Permanent Food Service · License 2614536
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 Jul 9 complaint inspection2 high priority (fixed by the Jul 14 follow-up), 3 intermediate (1 fixed on the spot), 4 basic (1 repeat)-19
- Complaint after follow-up on Jul 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitJul 14, 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 - 1st follow-up visitJul 13, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
No stop sale issued at callback.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed ham 37°F and turkey 36°F in left front counter cooler. Observed cut tomatoes in right front counter cooler at 45°F. Cut tomatoes are on ice but ice only covers the bottom of the container. Per employee, tomatoes placed in cold bar approximately 2 hours prior. Cut tomatoes moved to another cold holding unit.
Administrative complaint
- First visitJul 9, 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 priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cut tomato (55°F/56°F - Cold Holding); cut lettuce (49°F/48°F - Cold Holding)in right side counter cooler. Per manager, both products have been in the same cooler for approximately five hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sliced cheese (45°F - Cold Holding); shredded cheese (52°F - Cold Holding); turkey (46°F - Cold Holding); roast beef (47°F - Cold Holding); ham (46°F - Cold Holding); chicken (53°F/54°F/60°F - Cold Holding)in left side counter cooler. Per manager, all products have been in the unit two hours or less. All products moved to the walk-in cooler to quickly chill. Also, observed cut tomato (55°F/56°F - Cold Holding); cut lettuce (49°F/48°F - Cold Holding)in right side counter cooler. Per manager, both products have been in the same cooler for approximately five hours. See stop sale.
Intermediate3
Code 11, Employee health: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No reporting agreement for Daveigh, hired a few weeks ago.
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 procedures available. Provided DBPR Form HR 5030-104.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Kristy and Nygil, both over 60 days of employment.
Basic4
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No employee hand washing sign at front counter handwash sink and at handwash sink by the prep table.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach in front of dry storage rack. Manager removed and discarded dead roach.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
No cove molding present along wall to right of walk-in cooler.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Current license not displayed/available.
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.
- Stop sale
- An order that the food can’t be sold or served.