Subway 780
4690 Park Blvd, Pinellas Park, FL 33781 · Permanent Food Service · License 6208592
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 15 routine inspection3 high priority (fixed by the Sep 17 follow-up), 1 intermediate (fixed on the spot)-11
- Safety score89
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 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 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.
tuna salad (50°F - Cold Holding); .75lbs shredded cheese white and yellow (50°F - Cold Holding); 3/4lb sliced turkey (50°F - Cold Holding); 1.75lbs sliced ham (50°F - Cold Holding); 1.5 lbs chicken breast (49°F - Cold Holding); 3lbs shredded chicken breast (50°F - Cold Holding); 3.5lbs provolone cheese slices (50°F - Cold Holding); 1/4 lbs cut into slices tomato (50°F - Cold Holding); 2lbs shredded beef (54°F - Cold Holding)1 lbs
Stop Sale issued due to food not being in a wholesome, sound condition.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make table at drive through tuna salad (50°F - Cold Holding); shredded cheese white and yellow (50°F - Cold Holding); sliced turkey (50°F - Cold Holding); sliced ham (50°F - Cold Holding); chicken breast (49°F - Cold Holding); shredded chicken breast (50°F - Cold Holding); provolone cheese slices (50°F - Cold Holding); cut into slices tomato (50°F - Cold Holding); shredded beef (54°F - Cold Holding) Ambient temperature 44 Items not moved from other cooler last temperature taken last night
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Employee replaced
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.
- 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.