Live Oak Sub Shop
511 S Ohio Avenue, Live Oak, FL 32064 · Permanent Food Service · License 7100274
What drove the grade
Probe thermometer not accurate within plus or minus 2°F.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection4 intermediate (1 fixed on the spot), 1 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 visitJul 27, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Probe thermometer reading 40°F when calibrated in ice water.
Code 11, Employee health: 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.
No written procedure available. Inspector provided operator with written procedure.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards on kitchen reach-in coolers stained.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified manager on site with four employees working.
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Outside of kitchen ice machine dusty and soiled with calcium buildup.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.