Subway 755
5108 15th Street East, Unit 206, Bradenton, FL 34203 · Permanent Food Service · License 5102076
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 Oct 9 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat 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 in walk-in freezer egg pattys (72°F - Cold Holding); vegetable patty's (74°F - Cold Holding). Person in charge stated they had been there for over 4 hours. Person in charge voluntarily discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in walk-in freezer egg pattys (72°F - Cold Holding); vegetable patty's (74°F - Cold Holding). Person in charge stated they had been there for over 4 hours. Person in charge voluntarily discarded.
Fixed on the spot
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets in walk-in cooler and walk-in freezer soiled with mold like substance.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.