Subway 38254
2481 Del Prado Blvd N, , Ste A-103, Cape Coral, FL 33909 · Permanent Food Service · License 4606103
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 Jul 20 routine inspection1 high priority (fixed on the spot), 2 intermediate, 2 basic-11
- Complaint after follow-up on Sep 22Counts in full until a follow-up finds the problems fixed-20
- Safety score69
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 visitSep 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed turkey 47°F, ham 46°F and meatballs 47°F in walk-in cooler. The operator moved all items into walk-in freezer.
Administrative complaintFixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed No Proof of Manager Certification and The Manager on duty had no Manager Certification.
Administrative complaint
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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.
Observed ham (45°F - Cold Holding) in walk-in cooler. The manager placed ham in walk-in freezer.
Fixed on the spot
Intermediate2
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed walk-in cooler gasket torn.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.