Subway

6126 US Hwy 98, Sebring, FL 33875 · Permanent Food Service · License 3801008

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 11, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
3 high priority (fixed on the spot), 3 intermediate, 5 basic (2 repeats)
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug102026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- 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
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle at middle of triple e sink.
  More time given
- Code 32, Restrooms: Bathroom facility in disrepair: female restroom is out of order.
  More time given
Official report, on the Florida DBPR website
First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Ham prepared 8/9 (47°F - Cold Holding); Turkey prepared 8/9 (47°F - Cold Holding); Sliced cold cuts (47°F - Cold Holding); Shaved beef steak (47°F - Cold Holding); Rotisserie Chicken (47°F - Cold Holding); Black Forest Ham (47°F - Cold Holding), Whole Roast turkey (47°F - Cold Holding) .Operator voluntarily discarded. I spoke with operator Vito over the phone and he stated he would call owner to have unit serviced. Operator will not use the unit for cold holding items until repaired.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk in cooler with Ambient air temperature at 45°F: Ham prepared 8/9 (47°F - Cold Holding); Turkey prepared 8/9 (47°F - Cold Holding); Sliced cold cuts (47°F - Cold Holding); Shaved beef steak (47°F - Cold Holding); Rotisserie Chicken (47°F - Cold Holding); Black Forest Ham (47°F - Cold Holding), Whole Roast turkey (47°F - Cold Holding) .Operator voluntarily discarded. I spoke with operator Vito over the phone and he stated he would call owner to have unit serviced. Operator will not use the unit for cold holding items until repaired.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched faucet handle after washing hands with her bare hands.
  Employee was educated to turn off water with the paper towel, and rewashed hands correctly.
  Fixed on the spot
Intermediate3
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 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. Billie Cullifer
  Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
  Employee did not have knowledge concerning the proper temperature of the walk in cooler, with Ambient air temperature of 45°F at commencement of inspection.
Basic5
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Chicken left out to thaw on counter top. Operator stored correctly.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Boxes of potatoe chips stored directly on floor by desk.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle at middle of triple e sink.
  Repeat violation
- Code 32, Restrooms: Bathroom facility in disrepair: female restroom is out of order.
  Repeat violation
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.