Subway
15280 Jog Rd Ste J, Delray Beach, FL 33446 · Permanent Food Service · License 6013444
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse....
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection3 high priority, 6 intermediate, 1 basic-37
- Complaint after follow-up on Oct 21Counts in full until a follow-up finds the problems fixed-20
- Safety score43
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 21, 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.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate5
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses...employee Lisa work in week without employee health policy agreement.
Not provided
Administrative complaint
Code 27, Water source: No hot, cold running water at three-compartment sink.
Not provided
Administrative complaint
Water with a temperature of least 85°F not provided/shut off at employee handwash sink at front line
Administrative complaint
Code 53, Manager certification and employee training: Food manager certification expired.
More time given
No proof of required state approved employee training provided for any employees.
More time given
Basic1
Code 16, Dishwashing facilities and test kits: Wash solution not maintained clean in dishwashing sink .
Dirty wash water
Administrative complaint
- First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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....buffalo chicken 52°F, cheese 52°F in cold hold table at front line , food not prepped or portioned today , food being held more than 4 hours .
Operator failed to comply with a Stop Sale Notice.
Food for which Stop Sale Notice issued continues to be prepared for service/served to the public... stop sale cheese operator serve to customer at time of inspection.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...buffalo chicken 52°F, cheese 52°F in cold hold table at front line , food not prepped or portioned today , food being held more than 4 hours .
Stop sale issued. ...ham 48°F, turkey 48°F, steak 50°F, tuna salad 50°F, roast beef 49°F, rotisserie chicken 50°F in cold hold table at front line , food not prepped or portioned today , food being held less than 4 hours . Employee removed food to walk in cooler .
Intermediate6
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses...employee Lisa work in week without employee health policy agreement.
Code 27, Water source: No hot, cold running water at three-compartment sink.
Water with a temperature of least 85°F not provided/shut off at employee handwash sink at front line
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...some food evidence cut lettuce in handwashing sink at front line .
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/...Mohammad Khan .. issued date 9/30/21
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.
Basic1
Code 16, Dishwashing facilities and test kits: Wash solution not maintained clean in dishwashing sink .
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.