DirtyFLRestaurant Inspection Data

SUBWAY SANDWICHES & SALAD

With 4 inspections documented, SUBWAY SANDWICHES & SALAD maintains a 2.6/5 food safety rating in CHIEFLAND. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 4 reports on file

2202 N YOUNG BLVD #405, CHIEFLAND 326261956

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 4 health inspection reports

All Inspection Reports

3/4/2026· 1w ago

Inspection #: 3643030

Call Back - Complied

1/5/2026· 2mo ago

Visit ID: 10952944

Follow-up Inspection Required

2 high, 5 int, 8 basic

  • 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient thermometer hanging from vent on ceiling in back of walk-in cooler.
  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Large hole in wall beside water heater, located above ice machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pan lids not inverted on shelf above soda syrup rack in prep area.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board with deep cut marks on shelf below prep table in prep area.
  • 14-11-5:Basic - Equipment in poor repair. Rusted shelving below front counter.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on ceiling vent and on floor inside walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on walk-in freezer door soiled with mold-like substance. 2. Interior of cabinet below fountain machine soiled with sticky substance.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old label on one black plastic pan on clean dish shelf.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled her personal phone, then put on gloves in the prep area without first washing hands. Inspector stopped the employee and had her wash her hands and put on new gloves before handling food.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warmer at front counter: meatballs (111F - Hot Holding). Employee stated she reheated the meatballs in the microwave and placed them in the warmer for holding approximately 15 minutes prior. Employee stated she did not check the temperature after reheating the meatballs. Employee reheated the meatballs in the microwave to 205F, then placed them back into the warmer. Corrected On-Site
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer hanging from vent on ceiling in back of walk-in cooler reads 16F. Ambient temperature inside cooler is 37F.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Cutting board soiled with black substance inside deep cut marks on shelf below prep table in prep area. 2. Nozzles below Pepsi on fountain machine in lobby soiled with mold-like substance.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan lid stored down inside handwash sink at front counter. Employee removed the lid from the sink during this inspection. Corrected On-Site
  • 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. No proof of food handler training available for any employees. Inspector observed one employee handling food, who stated she has been employed at this location for approximately one year. Warning
  • 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. Inspector observed one employee handling food without proof of food handler training and without proof the employee has been informed of their health reporting responsibilities.

10/21/2024· 1y 4mo ago

Visit ID: 8790787

Met Inspection Standards

2 high, 2 int, 3 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 6 porous and absorbent acoustic ceiling tiles in back of kitchen above storage shelves.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. 1. Several ceiling tiles and two vents behind front counter heavily soiled with dust. 2. Green wall and back-side of black border on ceiling above front counter soiled with dust. 3. Several dusty ceiling tiles in back of kitchen near walk-in freezer. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Pan of sliced banana peppers stored on shelf inside walk-in cooler below box of unwashed tomatoes. Employee moved banana peppers to the top shelf during this inspection. Corrected On-Site
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. On shelf inside walk-in cooler: tuna salad (48F - Cooling since 8am); tuna salad (49F - Cooling since 8am). Pans are labeled 8am. Employee verified that both pans of tuna salad were prepared at 8am this morning and placed into the walk-in to ambient cool to 41F. Tuna is cooling in a deep covered pan.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On shelf inside walk-in cooler: tuna salad (48F - Cooling since 8am); tuna salad (49F - Cooling since 8am). Pans are labeled 8am. Employee verified that both pans of tuna salad were prepared at 8am this morning and placed into the walk-in to ambient cool to 41F. Tuna is cooling in a deep covered pan. Stop sale issued.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in cooler: tuna salad (48F - Cooling since 8am); tuna salad (49F - Cooling since 8am). Pans are labeled 8am. Employee verified that both pans of tuna salad were prepared at 8am this morning and placed into the walk-in to ambient cool to 41F. Tuna is cooling in a deep covered pan.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One ServSafe manager certificate expired on 05/02/2024 for T. Harrington.

10/9/2023· 2y 5mo ago

Visit ID: 8363312

Met Inspection Standards

2 int, 4 basic

  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall in kitchen near three-compartment sink.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign missing in mens restroom. Repeat Violation
  • 29-07-5:Basic - Plumbing system improperly installed or repaired. Large bin of water and electric pump below fountain machine drain line in cabinet below fountain machine.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Interior of cabinet below handwash sink behind front counter soiled with dust and/or food debris. Interior of cabinet below fountain machine soiled with black substance. Air vents behind front counter soiled with dust. Light above walk-in freezer soiled with dust. Wall in kitchen behind three-compartment sink soiled with brown substance. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean cutting board soiled with black substance on shelf below prep table in prep area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Three sanitizer buckets stored inside handwash sink in kitchen near three-compartment sink. Employee removed buckets from sink during this inspection. Corrected On-Site Repeat Violation