Subway #23785
1454 N Rock Springs Rd, Apopka, FL 32712 · Permanent Food Service · License 5812641
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 Oct 1 routine inspection1 high priority (fixed by the Oct 2 follow-up), 1 basic-4
- Safety score96
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 visitOct 2, 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 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Manager removed TCS foods, walk-in-cooler reading 55f,
More time given
- First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 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.
1 pack Steak 50f, roast beef 51f, 2 pans sliced tomatoes 52; sliced ham 49f, 4 pans American cheese 51f, 2 pans of meealballs 55f: 4 packs of rotisserie chicken 55f Per operator he turned off walk-in-cooler two hours ago due to ice build up, items out of temp per Manager less than 2 hour, operator turned walk-in-cooler back on during inspection.
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk-in-cooler has a temp of 61f, per manager he turned off walk-in-cooler due to ice buildup. Manager turned walk-in-cooler back on, he stated it had only been unplugged for 2 hours, he plugged back in
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.