Subway #22795
16763 Fishhawk Blvd, Lithia, FL 33547 · Permanent Food Service · License 3912599
What drove the grade
Spray hose at dish sink lower than flood rim of sink.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection2 high priority (1 fixed by the Aug 12 follow-up, 1 fixed on the spot, 1 repeat), 2 basic (1 repeat)-11
- Safety score89
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 visitAug 12, 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 - First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 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.
Walk in cooler: sliced pepper jack cheese (48°F - Cold Holding); provolone cheese (47°F - Cold Holding); sliced tomatoes (45°F - Cold Holding); cut lettuce 45 (45°F - Cold Holding). Manager moved all time and temperature control for safety/ potentially hazardous items into reach in cooler and has work order in for unit
Fixed on the spot
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Due to broken spring on sprayer.
Repeat violation
Basic2
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
Light not working over three compartment sink
Repeat violation
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.