Subway
3174 S Atlantic Ave- Ste- E, Daytona Beach Shores, FL 32118 · Permanent Food Service · License 7404338
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 2 routine inspection4 high priority, 2 intermediate, 6 basic-36
- Extension granted on Oct 5Counts in full until a follow-up finds the problems fixed-3
- Safety score61
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 visitOct 5, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
-100ppm quaternary, manager refilled 3 compartment sink sanitizer and rechecked fresh load at 150ppm, advised of manufacturer specifications of 200ppm-400ppm. Manager called for service for plumbed chemical dispenserset up sanitizer basin with sanitizer chlorine packets at 100ppm, Must be in compliance upon callback inspection.
More time givenFixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Time extended 60 days
More time given
- First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 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.
precooked portioned steak (43-50°F - Cold Holding), placed , manager stated out for 3 hours. Moved product to walk in cooler to rapidly cool down. Advised that stacking insulated containers with dense food inside another pan does not easily maintain 41°F or below. *corrective action taken* Cut lettuce 44-45°F, cut tomatoes 44-45°F inside sandwich cooler
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-employee touching cell phone
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. -100ppm quaternary, advised of requirement to maintain minimum ppm per manufacturer requirements
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-open packet of floor cleaner stored inside the basin of the hand sink in the back
Intermediate2
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
-unit across from sandwich line out front
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-packaged bottled soda on floor in back -case of packaged potato chips on floor in hallway next to soda cooler
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of grease/food debris.
-unit underneath steam table at end of line
Code 32, Restrooms: Bathroom facility fixtures not clean.
-soiled hand sink inside mens restroom -dust build up on ceiling tile inside mens restroom
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
-near back door
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-dust on some air vents -some ceiling tiles
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.