Subway
9100 Merrill Rd, Jacksonville, FL 32225 · Permanent Food Service · License 2614943
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 Oct 15 routine inspection2 high priority (fixed by the Oct 19 follow-up), 3 intermediate, 3 basic-18
- Safety score82
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 visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Slicer stored inside hand sink next to dish area
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
More time given
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
More time given
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Woman sandwich maker Wearing a bracelet
More time given
- First visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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.
Roast beef 44f grilled chicken 45f ham 41f turkey 44f ham 44f eggs 43f cold cut 44f in flip top glass cooler upfront,
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Medical bottle on top shelf over back prep area
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Wet white wiping cloths stored in handsink in back prep area
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. Sandwich maker states he's been here since December of 2025
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Employee on duty was unaware of how to take internal temperature of foods on line with probe thermometer, states uses ambient thermometer
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Sandwich Employee on line wearing Bracelets
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach at back door of establishment
Code 54, Florida Clean Indoor Air Act: Evidence of employee smoking or vaping .
Pink vape stored on back prep table. Pack of purple 305 cigarettes stored on shelf next to salt and pepper container over pack prep area
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.