DirtyFLRestaurant Inspection Data

SUBWAY 1130

940 S MAIN ST, BELLE GLADE 33430

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 12/3/2024

Inspection #: Visit ID: 10731899

  • N/A:No Violations Were Observed

Inspection Date: 12/2/2024

Inspection #: Visit ID: 10731860

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make tables: sliced tomatoes (46F - Cold holding); diced chicken (52F - Cold Holding); cooked beef (54F - Cold Holding); sliced provolone cheese (51F - Cold Holding) As per operator, all items were removed from walk in cooler and all stored since 10:30am. Not prepped or portioned today. Advised operator to quick chill items. Repeat Violation Admin Complaint
  • 03E-08-5:High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. At steam table: cooked meatballs in sauce (98F - Reheating) Reheated in microwave 3 mins prior,as per employee. Item not reheated to 165F. Operator placed in microwave to reheat to 165F. **Corrective Action Taken** Warning

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8992184

  • 35A-04-4:High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings in cupboard under hand wash sink area at front counter beside oven and across from make tables. - From follow-up inspection 2024-10-02: 1 Rodent dropping in cupboard under hand wash sink area at front counter beside oven and across from make tables. Approximately 6 rodent droppings under cash register area at front counter beside make tables. Employees cleaned and sanitized. Admin Complaint
  • 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-10-02: Same. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-10-02: Same. **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - 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. 2 employees employed less than 60 days. Emailed form to employee in charge. - From follow-up inspection 2024-10-02: Same. **Time Extended**

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8858067

  • N/A:No Violations Were Observed

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8993446

  • N/A:No Violations Were Observed

Inspection Date: 10/1/2024

Inspection #: Visit ID: 8990839

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken thawing in stagnant water in triple sink. Advised employees of the correct ways to thaw food.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched clothes, touched phone then touched clean pan; no hand wash. Employee washed hands. Corrected On-Site
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed at make table: a strand of hair in pan of slices tomatoes, laying on sliced tomatoes from which operator had taken tomatoes from and was making a 2 sandwiches. See stop sale for tomatoes and sandwiches.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roaches crawling on side of prep table and wall where microwave is stored.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings in cupboard under hand wash sink area at front counter beside oven and across from make tables.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: cut lettuce (60F - Cold Holding) As per employee, item held overnight in make table. Not prepped or portioned today. See stop sale. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steam table: cooked meatballs (49F at 11:25am; 79F at 12:28pm- Reheating) As per employee in charge, reheating since 1 hour. Meatballs did not reheat for hot holding to 135F in 2 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: cut lettuce (60F - Cold Holding) As per employee, item held overnight in make table. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 03E-04-5:High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steam table: cooked meatballs (49F at 11:25am; 79F at 12:28pm- Reheating) As per employee in charge, reheating since 1 hour. Meatballs did not reheat for hot holding to 135F in 2 hours. See stop sale.
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 53B-01-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.
  • 11-26-1:Intermediate - 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. 2 employees employed less than 60 days. Emailed form to employee in charge.

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8856408

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced tomatoes (57F - Cold Holding) As per operator, taken from walk-in and left to sit on counter for 10 mins. Not prepped or portioned today. Employee in charge moved items to walk in cooler to quick chill. **Corrective Action Taken** Warning - From follow-up inspection 2024-08-13: At make table: sliced tomatoes (52F - Cold Holding); cut lettuce tomatoes (45F - Cold Holding) As per operator, taken from walk-in 1 hour prior. Make table was off as per employee in charge. Not prepped or portioned today. Advised employee to quick chill. Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-08-13: **Time Extended**

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8789120

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach observed under dry food storage rack. 1 dead roach observed between dry food storage rack and chemical storage rack. Employee removed, cleaned area. Corrected On-Site Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch cellphone then touched broom then handled clean pan to get ice from ice dispenser; no hand wash. Advised employee to wash hands. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed under dry food storage rack on a trap near back door. Employee removed, cleaned area. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced tomatoes (57F - Cold Holding) As per operator, taken from walk-in and left to sit on counter for 10 mins. Not prepped or portioned today. Employee in charge moved items to walk in cooler to quick chill. **Corrective Action Taken** Warning
  • 03E-08-5:High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. At microwave: meatballs in sauce (127F at 11:28am - Reheating) Observed to be reheated in microwave 5 mins prior. Employee in charge placed to reheat to 165F. **Corrective Action Taken** Warning
  • 53B-01-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Warning