Subway
4125 S Cleveland Ave Unit 1105 A, Fort Myers, FL 33901 · Permanent Food Service · License 4605151
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 10 routine inspection2 high priority (fixed by the Aug 11 follow-up), 2 intermediate (fixed on the spot), 3 basic (2 repeats)-15
- Safety score85
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 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 25, Single-service items: Single-service articles stored next to handwash/food preparation sink exposed to splash.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitAug 10, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed deli ham (50°F - Cold Holding); deli turkey (47°F - Cold Holding); cut tomato (48°F - Cold Holding) at front counter reach in cooler.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee enter establishment and begin wrapping a sandwich without first washing hands.
Intermediate2
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.
Observed unsigned employee health reporting form, the employees signed during inspection.
Fixed on the spot
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed a copy to operator during inspection.
Fixed on the spot
Basic3
Code 25, Single-service items: Single-service articles stored next to handwash/food preparation sink exposed to splash.
Observed single service cups stored within splash zone of handwash sink.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Repeat violation
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.