Subway
6080 Okeechobee Blvd, West Palm Beach, FL 33417 · Permanent Food Service · License 6011073
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 27 complaint inspection4 high priority (fixed on the spot, 3 repeats)-18
- Administrative complaint on Oct 27Counts in full until a follow-up finds the problems fixed-20
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At Make top cooler; chicken (48°F - Cold Holding); beef (49°F - Cold Holding). Operator stated not prepared or portioned today, held over filled in pan on make top for less than 1 hour, moved overfilled portions to reach in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table; cooked meatballs in tomato sauce (109°F - Hot Holding). Operator stated item reheated prior to being held for less than 1 hour, reheated to 165°F range be held at 135°F or above.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee taking orders/handling point of sale order entry system and phone then donned gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands and donned new pair of single use gloves.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical (degreaser) improperly stored on shelf with jalapeños over single service cups.
Operator removed degreaser from shelf.
Fixed on the spot
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.