Tonys Subs
64 W 21 St, Riviera Beach, FL 33404 · Permanent Food Service · License 6011980
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 Sep 29 routine inspection3 high priority (fixed by the Sep 30 follow-up), 1 intermediate (fixed on the spot), 5 basic-16
- Safety score84
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 visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile shows damage or is in disrepair- bent and stained by accumulation of water leaking; black tarp set up under the tiles to catch water
More time given
- First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 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. cooked chicken (50°F - Cold Holding); cooked cabbage (53°F - Cold Holding); goat (53°F - Cold Holding);in 3 door cooler by steam table; as per operator food not prepared or portend today; food out of temperature for more than four hours; See Stop Sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cooked chicken (50°F - Cold Holding); cooked cabbage (53°F - Cold Holding); goat (53°F - Cold Holding);in 3 door cooler by steam table; as per operator food not prepared or portend today; food out of temperature for more than four hours; See Stop Sale chicken (47°F - Cold Holding); raw pork (47°F - Cold Holding); raw chicken (47°F - Cold Holding) raw pork (47°F - Cold Holding); cheese (47°F Cold Holding); in walk-in cooler; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; suggested to move foods in cooler at front counter;
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw ground beef over pork in walk-in cooler; advised to store properly
Intermediate1
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Water leaking from ceiling and operator set up a black tarp to catch water with an attached hose where water is draining in the handwash sink; hose moved in a bucket
Fixed on the spot
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit by steam table
Ambient air thermometer not located in the warmest part of the walk-in cooler - thermometer under the motor
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Chicken thawing at room temperature; advised to move inside cooler or cold running water
Code 24, Clean equipment storage and air drying: Equipment located in an area not protected from overhead leakage of pipes, drains and other sources.
Clean utensils and food containers stored under leaking roof; observed operator set up black tarp to catch the leaking water; advised to move the clean equipment; moved
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile shows damage or is in disrepair- bent and stained by accumulation of water leaking; black tarp set up under the tiles to catch water
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.