Subway #6161
1214 S Monroe St, Tallahassee, FL 32301 · Permanent Food Service · License 4702334
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection3 high priority (fixed by the Sep 22 follow-up), 3 intermediate (1 fixed on the spot), 6 basic-23
- Safety score77
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 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 visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cut tomatoes 50°F, meatballs 48°F, lettuce 47°F, steak 48°F, Tuna 46°F, Ham 47°F and Cooked Sweet Teriyaki Chicken 47°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut tomatoes 50°F, meatballs 48°F, lettuce 47°F, steak 48°F, Tuna 46°F, Ham 47°F and Cooked Sweet Teriyaki Chicken 47°F.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed spray bottle on prep table.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, inside the walk in cooler.
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.
Left a copy
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed single service cup in cheese on the front line.
Equipment in poor repair.
Observed walk in cooler gasket torn.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
No trash can by the frontline.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Shows water damage on the back line and in the lobby area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.