Subway
4203 N Federal Hwy Ste 101, Stuart, FL 34997 · Permanent Food Service · License 5301720
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 10 routine inspection3 high priority (2 fixed by the Jul 11 follow-up, 1 fixed on the spot), 2 intermediate (fixed on the spot)-13
- Safety score87
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 visitJul 11, 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 visitJul 10, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter reach in cooler- sliced turkey 45°F-cold holding, roast beef 45-46°F- cold holding, sliced to stones 45-47°F-cold holding, chopped lettuce 45-47°F- cold holding, diced chicken 45-47°F- cold holding, sliced cheese 45-47°F- cold holding - food not prepared or portioned today- food out of temperature for 2 hours- operator moved food to walk In cooler to quick chill.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm)corrected to 200ppm
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray bottle stored over to go bags -operator removed.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink- operator provided.
Fixed on the spot
No soap provided at handwash sink by three compartment sink- operator provided.
Fixed on the spot
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.