Subway

1392 W International Speedway Blvd, Ste 100, Daytona Beach, FL 32114 · Permanent Food Service · License 7407214

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 19 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
1 high priority (fixed by the Oct 19 follow-up), 3 intermediate, 4 basic
-16
Complaint after follow-up on Oct 15, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Oct142026

Routine inspection

8 violations found · Inspector came back 2 times

2nd follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 1 Basic
What was still cited
Intermediate2
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  -per manager on order
  More time given
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  -1 training certification missing
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in cooler under microwave.
  Improved
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
- 1 High priority
- 3 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Turkey,chicken ,chicken ,shredded chicken ,roast beef 47f to 50f less than 4 hours per manager
  Administrative complaint
Intermediate3
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  More time given
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Basic3
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in cooler under microwave.
  Per manager the water is sanitizer
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  More time given
Official report, on the Florida DBPR website
First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 1 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Frontline cooler cut lettuce,tuna salad ,beef ,chicken,turkey Chicken 49f to 51f per employee in cooler approximately 30 minutes -cooler under microwave cut lettuce 49f cold holding Employee placing food in walk in cooler
Intermediate3
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  -cooler under microwave
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 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.
Basic4
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  -knife at sandwich station
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -bottles of water on shelf with clean lids
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in cooler under microwave.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Official report, on the Florida DBPR website

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.