Subway
3200 Old Boynton Rd, Boynton Beach, FL 33436 · Permanent Food Service · License 6019480
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....ham 47°F, turkey 48°F, teriyaki chicken 50°F, steak 47°F, cheese 47°F-52°F, cut tomatoes 45°F, cut lettuce 52°F, rotisserie chicken 46°F, buffalo chicken 50°F, roast beef 45°F in cold hold table at front line .
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection1 high priority (1 repeat), 6 intermediate (2 fixed on the spot, 1 repeat)-25
- Administrative complaint on Jul 28, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 13, 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.
3 violations 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....ham 47°F, turkey 48°F, teriyaki chicken 50°F, steak 47°F, cheese 47°F-52°F, cut tomatoes 45°F, cut lettuce 52°F, rotisserie chicken 46°F, buffalo chicken 50°F, roast beef 45°F in cold hold table at front line .
Steak 52°F, rotisserie chicken 54°F, grilled chicken 52°F, provolone cheese 50°F , cut lettuce 45°F, cut tomatoes 45°F in cold hold table at front line . Per employee food being held less than 4 hours . Employee time marked food. ...ham, turkey, cheese all at 41°F in walk in cooler
Intermediate2
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Not provided Manager name Sandy G
No proof of required state approved employee training provided for any employees.
Not provided any employee food handler training .
- 1st follow-up visitJul 29, 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.
3 violations 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....ham 47°F, turkey 48°F, teriyaki chicken 50°F, steak 47°F, cheese 47°F-52°F, cut tomatoes 45°F, cut lettuce 52°F, rotisserie chicken 46°F, buffalo chicken 50°F, roast beef 45°F in cold hold table at front line .
Turkey 46°F, spinach 47°F, tuna 48°F, provolone cheese 46°F, shredded cheese 47°F, paper cheese 46°F, ham 45°F, cold cut 45°F in walk in cooler. Food was in commercially packaged, food being held more than 4 hours . Per manager food was delivered yesterday. Stop sale issue . ...rotisserie chicken 46°F, teriyaki chicken 49°F, steak 48°F, turkey 44°F, cheese 48°F, provolone cheese 48°F, cold cut 46°F, cut lettuce 46°F cut tomatoes 45°F , spinach 48°F in cold table at front line . Advise to employee discarded food.
Administrative complaint
Intermediate2
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Not provided
More time given
No proof of required state approved employee training provided for any employees.
Not prepped
Administrative complaint
- First visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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....ham 47°F, turkey 48°F, teriyaki chicken 50°F, steak 47°F, cheese 47°F-52°F, cut tomatoes 45°F, cut lettuce 52°F, rotisserie chicken 46°F, buffalo chicken 50°F, roast beef 45°F in cold hold table at front line .
Food not prepped or portioned today , food being held less than 4 hours . Employee time marked on food. ... commercially slice package cheese 44°F, shredded cheese 47°F in walk in cooler , food not prepped or portioned today , food being held less than 4 hours .per manager food was delivered about two hour ago . Manager closed door properly
Repeat violation
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...over expiration date marked Sweet teriyaki chicken prep date 7/23 , expiration date 7/30 .
Employee date marked properly.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink all handwashing sink .
Employee provided.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Repeat violationAdministrative complaint
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.