Subway #55760
99625 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5428193
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 30 routine inspection1 high priority, 1 intermediate (fixed on the spot), 1 basic-9
- Complaint after follow-up on Jul 31Counts in full until a follow-up finds the problems fixed-20
- Safety score71
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 31, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat 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 ham (43°F - Cold Holding); tuna salad (41°F - Cold Holding); turkey ham (45°F - Cold Holding);chicken teriyaky (52°F - Cold Holding); chicken strips (48°F - Cold Holding). Also observed shredded lettuce (46°F - Cold Holding).
- First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed tuna salad (53°F - Cold Holding); turkey ham (45°F - Cold Holding); chicken teriyaky (51°F - Cold Holding); chicken strips (53°F - Cold Holding); ham (51°F - Cold Holding). Also observed shredded lettuce (48°F - Cold Holding). As per operator the door was open during rush hour, for less than 4 hrs. Operator discarded willingly.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee cup inside hand sink at front counter. Operator removed.
Fixed on the spot
Basic1
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Observed unused reach in cooler across prep area.
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.