Subway #26710
2502 N Dale Mabry Hwy, Tampa, FL 33607 · Permanent Food Service · License 3915623
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 Aug 11 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 4 basic-14
- Safety score86
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 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sandwich cooler Cold Holding: sliced roast beef 51°F, sliced ham 44°F, sliced turkey 47°F, tuna salad 50°F, sliced provolone 51°F. Employee moved time/temperature control for safety food to other working sandwich cooler at time of inspection.
Fixed on the spotRepeat violation
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At back kitchen. Employee refilled soap dispenser at time of inspection.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
1 food employee working at time of inspection.
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Displayed expired license at time of inspection.
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.