Subway #3867
2429 N Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7404426
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 Jul 31 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate, 5 basic-13
- Safety score87
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 31, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-sliced tomatoes 44-45°F up front on line, manager stated placed out 2 hours prior, moved product to walk in cooler. -portioned cooked chicken & steak 44-47°F, multiples containers stacked inside 1/3 pan, manager stated placed on line 2 hours prior -precooked eggs 47-48f up front, manager stated thawed 2 hours prior, advised to use cold running water to thaw food when not placing directly into cooler. Must be in compliance upon the next unannounced inspection
Fixed on the spotRepeat violation
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
-section near walk in cooler door
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.