Subway 6570

19605 - C State SR 7, Boca Raton, FL 33498 · Permanent Food Service · License 6008905

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Jul 28, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 28 follow-up · 4 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
2 high priority (fixed by the Jul 28 follow-up), 3 basic (1 repeat)
-10
Safety score90

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul282026

Routine inspection

5 violations found · Inspector came back once

Follow-up visitJul 28, 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:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
  Observed same.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Observed same.
  More time given
  Floor tiles missing and/or in disrepair.
  Observed same.
  More time given
Official report, on the Florida DBPR website
First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
- 2 High priority
- 3 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.
  Time/temperature control for safety food cold held at greater than 41°F. 1. Front counter - low boy - sliced turkey (54-55°F); sliced bologna (54-55°F); shredded cheese (54-55°F). Per operator items held in unit overnight. No items prepped or portioned today. 2. Flip top - chicken (52-54°F); cut tomatoes (48-50°F); sliced turkey (47-48°F); sliced ham (50-51°F). Per operator items held overnight in front counter low boy. Placed in flip top approximately 1 hour ago. No items prepped or portioned today. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1. Front counter - low boy - sliced turkey (54-55°F); sliced bologna (54-55°F); shredded cheese (54-55°F). Per operator items held in unit overnight. No items prepped or portioned today. 2. Flip top - chicken (52-54°F); cut tomatoes (48-50°F); sliced turkey (47-48°F); sliced ham (50-51°F). Per operator items held overnight in front counter low boy. Placed in flip top approximately 1 hour ago. No items prepped or portioned today. See stop sale.
Basic3
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
  Large accumulation of ice by circulation fans.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Back hall across from walk in cooler and storage area hallway.
  Repeat violation
  Floor tiles missing and/or in disrepair.
  Dry storage area hallway.
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.