DirtyFLRestaurant Inspection Data

SUB HUB

Health inspection records show SUB HUB in DAYTONA BEACH has 5 inspections with a food safety rating of 3.2/5. Recent inspections indicate some food safety concerns.

1049 MASON AVE #100

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/15/2025

Inspection #: Visit ID: 10946752

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease under fryers.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Inspection Date: 1/13/2025

Inspection #: Visit ID: 8829477

  • 36-73-4:Basic - Floor soiled/has accumulation of grease under fryer.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8791339

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease on floor under fryers.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8505061

  • 36-73-4:Basic - Floor soiled/has accumulation of grease under fryer.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8373903

  • 36-34-5:Basic - Ceiling tiles soiled with accumulated grease by cookline.
  • 36-73-4:Basic - Floor soiled/has accumulation of grease under fryers.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in tuna salad.
  • 36-27-5:Basic - Wall soiled with accumulated grease by cookline.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese and tuna salad at 45°f in display cooler.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site