Subway
Ft Drum Service Plaza Mm 184, Okeechobee, FL 34972 · Permanent Food Service · License 6603031
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse: Cold cuts (56°F - Cold Holding) in under reach in cooler.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-12
- Safety score88
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 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse: Cold cuts (56°F - Cold Holding) in under reach in cooler.
Operator removed and discarded. Operator called in maintenance.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F: Cold cuts (56°F - Cold Holding) in under reach in cooler.
Operator removed and discarded. Operator called in maintenance.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Employee that was washing spoons did not sanitize them. Operator removed spoons, and rewashed, and sanitized.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Employee was not using the rinse and sanitizer portion of the triple sink. Employee was educated and set the triple sink up correctly.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach between slicer directions placed on wall. Operator removed and cleaned area.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.