Subway 2232
19438 Cortez Blvd, Brooksville, FL 34601 · Permanent Food Service · License 3700979
What drove the grade
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
How the score was calculated
- Starting score100
- Violations at the Oct 6 complaint inspection1 intermediate, 5 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 6, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Photocopies of safe staff certificates
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Chicken thawing at room temperature in 3 compartment sink area. Operator moved the frozen chicken to the walk in cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Reach in cooler under countertop oven in front counter area
Code 22, Food-contact surfaces clean and sanitized: Accumulation of hard water residue in ice chute at dining room beverage machine.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand wash sink at front counter
Code 36, Floors, walls, ceilings and ventilation: Wall and floor soiled under 3 compartment sink 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.