Subway 32818

5016 Manatee Ave., Bradenton, FL 34209 · Permanent Food Service · License 5105102

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 30 routine inspection
2 high priority (1 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic
-21
Complaint after follow-up on Nov 5
Counts in full until a follow-up finds the problems fixed
-20
Safety score59

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct302026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitNov 5, 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.
2 violations still not corrected:
- 1 High priority
- 1 Basic
What 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 on the cook line: Ham 50°F, Turkey 49°F, Sliced cheese 50°F. Operator stated it was in the walk in cooler overnight and placed onto the line approximately 2hrs ago. Operator swapped them meat to a working cooler.
  Administrative complaintFixed on the spot
Basic1
- 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
Official report, on the Florida DBPR website
First visitOct 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed on the cook line and a cooler: Salami (55°F - Cold Holding); ; Pepperoni (55°F - Cold Holding); Ham (54°F - Cold Holding); Turkey (54°F - Cold Holding); Chicken (54°F - Cold Holding); Sliced cheese (54°F - Cold Holding); Tuna salad (51°F - Cold Holding) Operator stated the products on the line were stocked from the cooler 1hr ago and were in the cooler overnight. Observed the cooler at an 56°F ambient. Operator willingly disposed of the products.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed on the cook line and a cooler: Salami (55°F - Cold Holding); ; Pepperoni (55°F - Cold Holding); Ham (54°F - Cold Holding); Turkey (54°F - Cold Holding); Chicken (54°F - Cold Holding); Sliced cheese (54°F - Cold Holding); Tuna salad (51°F - Cold Holding) Operator stated the products on the line were stocked from the cooler 1hr ago and were in the cooler overnight. Observed the cooler at an 56°F ambient. Operator willingly disposed of the products.
  Fixed on the spot
Intermediate3
- 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 no signed health agreements. Operator signed the copy they had and emailed them more.
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed no proof of training for their GM.
  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. Observed no approved training for any employees.
Basic4
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer for their left side reach in cooler.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Observed their back exit door not self closing.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed their cooler with standing water inside.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed back and dust buildup on a number of ceiling vents.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.