Whatsub
10800 N Military Trail Rd, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6022909
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 21 routine inspection7 high priority (2 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot), 1 basic-52
- Administrative complaint on Oct 21Counts in full until a follow-up finds the problems fixed-20
- Safety score28
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. In dry storage one can of tomatoes dented on edge of seal, discussed with operator see stop sale.
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. In flip top cooler plastic wrapped cooked sausage (45°F - Cold Holding) per operator product not portioned or prepared today and held in unit for unknown amount of time, discussed with operator see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top cooler plastic wrapped cooked sausage (45°F - Cold Holding) per operator product not portioned or prepared today and held in unit for unknown amount of time, discussed with operator see stop sale.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employe washed hands with gloves on then dried off gloves and engaged in food preparation, discussed with operator employee washed hands and changed gloves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Non food grade smiley face thank you bags used in direct contact with bread, discussed with operator to remove bread from all bags.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
In kitchen above microwave bottles of peroxide stored above open single service wax paper, discussed with operator who removed bottles.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
At cook line Sanitizer Bucket (Chlorine 200+ppm) discussed with operator to correct to 100ppm chlorine.
Intermediate5
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In flip top cooler plastic wrapped pan of sliced ham ( 46°F- Cooling) at 2:40 per chef since 12:00 to 47°F at 3:20, at this current rate of cooling product will not reach 41°F within 4 hours discussed with operator who removed plastic wrapped and placed in walk in cooler to chill.
Fixed on the spot
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Reviewed with operator and provided copy of big 6 poster via email.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed copy of poster to operator.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink in preparation area blocked by stack of dirty dishes, discussed with operator who removed dishes.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Discussed with operator to complete training.
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Discussed with operator to repair or replace.
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.