Subway #22218

8127 Vineland Ave, Orlando, FL 32821 · Permanent Food Service · License 5810659

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Jul 22, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse. egg patty (53°F - Cold Holding); ham (49°F - Cold Holding); turkey (49°F - Cold Holding); chicken strip (49°F - Cold Holding); sliced tomato (49°F - Cold Holding); steak (49°F); shredded cheese (49°F - Cold Holding); tuna (49°F - Cold Holding); sliced cheese (49°F - Cold Holding); shredded lettuce (51°F - Cold Holding); veggie patty (46°F - Cold Holding) in front make tables overnight.High priority · 3 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
2 high priority (1 fixed by the Jul 22 follow-up, 1 repeat), 2 basic
-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 visits

Jul212026

Routine inspection

4 violations found · Inspector came back once

Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Basic
What was still cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. egg patty (53°F - Cold Holding); ham (49°F - Cold Holding); turkey (49°F - Cold Holding); chicken strip (49°F - Cold Holding); sliced tomato (49°F - Cold Holding); steak (49°F); shredded cheese (49°F - Cold Holding); tuna (49°F - Cold Holding); sliced cheese (49°F - Cold Holding); shredded lettuce (51°F - Cold Holding); veggie patty (46°F - Cold Holding) in front make tables overnight.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
- 2 High priority
- 2 Basic
What 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. egg patty (53°F - Cold Holding); ham (49°F - Cold Holding); turkey (49°F - Cold Holding); chicken strip (49°F - Cold Holding); sliced tomato (49°F - Cold Holding); steak (49°F); shredded cheese (49°F - Cold Holding); tuna (49°F - Cold Holding); sliced cheese (49°F - Cold Holding); shredded lettuce (51°F - Cold Holding); veggie patty (46°F - Cold Holding) in front make tables overnight.
  meatball (51°F - Cold Holding); sliced turkey (51°F - Cold Holding); steak (51°F - Cold Holding); chicken strips (51°F - Cold Holding); tuna (51°F - Cold Holding); roast beef (52°F - Cold Holding); ham (51°F - Cold Holding); sliced cheese (53°F - Cold Holding) cold cut combo ( in walk in cooler overnight
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. egg patty (53°F - Cold Holding); ham (49°F - Cold Holding); turkey (49°F - Cold Holding); chicken strip (49°F - Cold Holding); sliced tomato (49°F - Cold Holding); steak (49°F); shredded cheese (49°F - Cold Holding); tuna (49°F - Cold Holding); sliced cheese (49°F - Cold Holding); shredded lettuce (51°F - Cold Holding); veggie patty (46°F - Cold Holding) in front make tables overnight.
  meatball (51°F - Cold Holding); sliced turkey (51°F - Cold Holding); steak (51°F - Cold Holding); chicken strips (51°F - Cold Holding); tuna (51°F - Cold Holding); roast beef (52°F - Cold Holding); ham (51°F - Cold Holding); sliced cheese (53°F - Cold Holding) cold cut combo ( in walk-in overnight
  Repeat violation
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walking cooler ambient temperature 51°F Front make table thermometer reading 56°F Front counter lowboy cooler ambient 64°F
  Reach-in cooler shelves with rust that has pitted the surface.
  Low boy cooler behind front counter
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.