Subway
897 N Homestead Blvd, Homestead, FL 33030 · Permanent Food Service · License 2334367
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Aug 24 complaint inspection5 high priority (fixed by the Aug 26 follow-up, 1 repeat), 5 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed eggs (49°F - Cold Holding) at flat top reach in cooler at front counter, as per operator for more than 24 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed eggs (49°F - Cold Holding) at flat top reach in cooler at front counter, as per operator for more than 24 hours.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed cashier put on gloves to prep sandwich to serve to customers without first washing her hands.
Repeat violation
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee touched soiled surface with gloves on and then proceeded touched unwrapped single-service items without first changing her gloves.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee began making sandwiches without first washing her hands.
Basic5
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed plastic containers stacked together at shelve above the triple sink not properly air dried.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed single service cup / lids stored next to handwash sink exposed to splash.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap on the left side of exit door.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed metal pots employee personal bag stored above single serving sub wraps stored at shelve near the walk in cooler.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided operator with choking poster via email.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.