Subway
9720 Princess Palm Ave Ste 116, Tampa, FL 33619 · Permanent Food Service · License 3907895
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsLicensing inspection
- 2nd follow-up visitSep 23, 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 - 1st follow-up visitJul 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler Cold holding: tuna 42°F, provolone 40°F, cut tomatoes 41°F, beef 42°F, Reach in cooler Cold holding: tuna 47°F, cooked chicken 50°F, Per manager items were put on line at 7 am. Time temped 10:30 am. Manager put ice on food at time of callback to bring back down to temperature.
More time givenFixed on the spot
Code 50, Current license displayed: Observed: Establishment operating without a license from the Division of Hotels and Restaurants.
More time given
Basic1
Code 29, Plumbing and backflow prevention: Observed: Standing water in bottom of reach-in-cooler.
More time given
- First visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.
-Walk in cooler Cold holding: tuna 52°F, provolone 47°F, cut tomatoes 49°F, roast beef 52°F, -Reach in cooler Cold holding: Cold holding: tuna 47°F, cooked chicken 49°F, Per operator temperature of items in walk in cooler were taken approximately at 11 and temped at 38°F, Employee put all items on ice at time of inspection. To bring back down to temperature. Priority: High Priority
Fixed on the spot
Code 50, Current license displayed: Observed: Establishment operating without a license from the Division of Hotels and Restaurants.
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Establishment open, operating and serving the public. Priority: High Priority
Intermediate1
Code 14, Food-contact surfaces designed and maintained: Observed: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
Bulk soda box broken and leaking into container. Priority: Intermediate
Basic3
Code 12, Handwashing and hygienic practices: Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks on prep table in kitchen. Employee removed. Priority: Basic
Fixed on the spot
Code 29, Plumbing and backflow prevention: Observed: Standing water in bottom of reach-in-cooler.
Reach in cooler on cooks line. Priority: Basic
Code 40, Employee personal belongings: Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service
items. Employee glasses and phone on prep table. Employee relocated. Priority: Basic
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.