Subway
8215 W Beaver St, Jacksonville, FL 32220 · Permanent Food Service · License 2614653
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 31 routine inspection2 high priority (1 fixed by the Aug 5 follow-up, 1 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 3 basic (2 repeats)-24
- Administrative complaint on Jul 31, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 5, 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 visitAug 4, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cheese 42°F, tuna salad 43°F, roast beef 41°F, turkey 40°F and ham 43°F in left front counter cold table. Observed cut tomato 52°F/54°F and cut lettuce 52°F/48°F/47°F in right front counter cold bar. Per employee, all cut tomatoes and cut lettuce placed in the cold bar between 30 minutes to 1.5 hours prior. All cut tomatoes and cut lettuce moved to another cold holding unit. Ambient digital thermometer reads 54°F.
- First visitJul 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed ham (47°F - Cold Holding); turkey (44°F - Cold Holding); tuna salad (50°F - Cold Holding); roast beef (46°F - Cold Holding); cheese (48°F/47°F/50°F - Cold Holding); steak (52°F - Cold Holding); shredded cheese (52°F - Cold Holding); cut lettuce (50°F/51°F - Cold Holding); cut tomato (50°F - Cold Holding)in both cold tables at front counter. Ambient air temperature is 54°F for both units. Employee states all food placed into the unit at 7:15. Temperature taken at 9:15. All products moved to the walk-in cooler to chill.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Box of pain reliever medicine stored over single-service utensils. Operator moved medicine to proper storage.
Fixed on the spot
Intermediate4
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 procedures available, provided DBPR Form HR 5030-104.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Microwave missing fan guard cover/splatter shield.
Fan guard missing in microwave under the steam wells.
Code 32, Restrooms: Lack of toilet tissue at each toilet.
No toilet paper in men's restroom.
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 Ravi, hired over 60 days ago.
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up observed on right corner floor in walk-in freezer.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Men's restroom door gets stuck on the floor when attempting to close, door is not self-closing.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vents and surrounding ceiling tiles have dust on front make line.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.