DirtyFLRestaurant Inspection Data

SUBS ON THE RUN

2760 N UNIVERSITY DR

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/10/2025

Inspection #: Visit ID: 10733269

  • N/A:No Violations Were Observed

Inspection Date: 12/3/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in reach in cooler, no handle cup used to scoop rice batter.
  • 08B-38-4:Basic - Food stored on floor. Observed jug of cooking oil stored on floor next to cook line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled with old food debris.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed on cook top prep table.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 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. Observed in kitchen, seasoned cheese (60F - Cold Holding) in reach in cooler #2. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen, seasoned cheese (60F - Cold Holding) in reach in cooler #2. See stop sale. Repeat Violation Admin Complaint
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.

Inspection Date: 8/27/2024

  • 08B-01-4:High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Warning - From follow-up inspection 2024-08-27: Same **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-08-27: Same, no Manager on duty with 4 employees at establishment. **Time Extended**

Inspection Date: 8/26/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in flour container in dry storage area. Employee removed pan. Corrected On-Site Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted at buffet line. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed case of water stored on floor. Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above flour in dry storage area. Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed on prep table behind steam table in kitchen. Warning
  • 08B-12-5:Basic - Stored food not covered. -Observed cauliflower stored uncovered in reach in cooler. - Observed cooked lentils stored uncovered in reach in cooler. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in reach-in cooler rice and chicken (88-91F @ 3:19- Cooling since 1:30 second temperature 76-84F at 3:33), vegetable soup (71F @ 3:13- Cooling since 11:30) See stop sale. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed fried chicken stored in nonfood-grade bags in reach in cooler and chest freezer. Warning
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - Observed rice and chicken (88-91F @ 3:19- Cooling since 1:30 second temperature 76-84F at 3:33); vegetable soup (71F @ 3:13- Cooling since 11:30). See stop sale. - Observed in reach-in cooler 1 and 2; hard boiled eggs (52F - Cold Holding); fried chicken (54F - Cold Holding); chicken tikka (60F - Cold Holding); yogurt and donuts (64F - Cold Holding); heavy cream (63F - Cold Holding); white rice (63F - Cold Holding), #2 cooked potatoes (63F - Cold Holding); chick peas (61F - Cold Holding); fried cauliflower (68F - Cold Holding); rice cake (62F - Cold Holding); cooked onions (65F - Cold Holding). Per operator, items were prepared or portioned today. Items fell out of temperature as a result of coolers being in disrepair. Items have been out of temperature for more than 4 hours. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler 1 and 2; hard boiled eggs (52F - Cold Holding); fried chicken (54F - Cold Holding); chicken tikka (60F - Cold Holding); yogurt and donuts (64F - Cold Holding); heavy cream (63F - Cold Holding); white rice (63F - Cold Holding), #2 cooked potatoes (63F - Cold Holding); chick peas (61F - Cold Holding); fried cauliflower (68F - Cold Holding); rice cake (62F - Cold Holding); cooked onions (65F - Cold Holding). Per operator, items were prepared or portioned today. Items fell out of temperature as a result of coolers being in disrepair. Items have been out of temperature for more than 4 hours. See stop sale. Repeat Violation Admin Complaint
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 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. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed at buffet line. Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired food handler training certificate for Ronald S. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing cleaner on floor in dry storage area. Warning

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8558984

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense flour. Employee removed bowl from flour. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed case of water stored on floor. Observed oil stored on floor. PIC removed items from floor and stored appropriately. Corrected On-Site Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Observed cooked potatoes and lintels stored uncovered in reach in cooler. Employee covered items. Corrected On-Site
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled with an accumulation of black dirt like substance.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0ppm. Corrected to 50ppm. Corrected On-Site
  • 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. Observed potato and vegetable (49F - Cold Holding); cooked lintels (54F - Cold Holding); hard boiled eggs (50F - Cold Holding); tofu and green beans (52F - Cold Holding) at low boy cooler across from cook unit. Per operator, items were not prepared or portioned today. Items fell out of temperature as a result of the cooler not adequately cooling. Items have been out of temperature for more than four hours. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato and vegetable (49F - Cold Holding); cooked lintels (54F - Cold Holding); hard boiled eggs (50F - Cold Holding); tofu and green beans (52F - Cold Holding) at low boy cooler across from cook unit. Per operator, items were not prepared or portioned today. Items fell out of temperature as a result of the cooler not adequately cooling. Items have been out of temperature for more than four hours. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice cakes (86F - Hot Holding) on preparation table. Per operator, items have been out of temperature for approximately 1 hour. Items placed in cooler to cool down. **Corrective Action Taken**
  • 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. Observed e Chef employed one month with no proof of being informed of his reporting responsibility.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed items such as cooked potatoes prepared more than 24 hours not date marked.

Inspection Date: 11/30/2023

Inspection #: Visit ID: 8558935

  • 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. - Throughout establishment. Warning - From follow-up inspection 2023-11-30: Observed floor cleaned but still has some amount of accumulation. **Time Extended**
  • 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed an accumulation of grease on hood. Warning - From follow-up inspection 2023-11-30: Still observed. **Time Extended**
  • 16-33-4:Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Three compartment sink. Repeat Violation Warning - From follow-up inspection 2023-11-30: Still observed. **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. Inspector emailed procedure to be printed and posted. **Corrective Action Taken** Warning - From follow-up inspection 2023-11-30: **Time Extended**

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8344251

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Kitchen Observed no handle bowl used to dispense rice. Employee removed. Corrected On-Site Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler across from cooking unit Observedaccumulation of black mold like debris on reach in cooler handle Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. - Throughout establishment. Warning
  • 08B-38-4:Basic - Food stored on floor. -Kitchen area next to reach in cooler. Observed container of cooking oil stored on floor. Employee removed. Corrected On-Site Warning
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed an accumulation of grease on hood. Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.- Back storage area Observed scoop handle not stored above salt and sugar. Employee removed. Corrected On-Site Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Three compartment sink Observed an accumulation of black mold like debris in three compartment sink. Warning
  • 08B-12-5:Basic - Stored food not covered. - Reach in cooler Observed numerous containers of sauces uncovered in reach in cooler. Employees covered. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Reach in cooler Observed Sambar (68F - Cooling), potato cauliflower mash (53F - Cooling); boiled potatoes (51F - Cooling); cooked lintels (49F - Cooling), fried cheese (53F - Cooling) Per operator, items were not prepared or portioned today. See stop sale. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in cooler Observed raw chicken stored over ready to raita. Employee removed and stored appropriately. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Reach in cooler Observed Sambar (68F - Cooling), potato cauliflower mash (53F - Cooling); boiled potatoes (51F - Cooling); cooked lintels (49F - Cold Holding), fried cheese (53F - Cooling) Per operator, items were not prepared or portioned today. See stop sale. Warning
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Three compartment sink. Repeat Violation Warning
  • 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. Inspector emailed procedure to be printed and posted. **Corrective Action Taken** Warning