SUBWAY 49605 LLC
2128 N UNIVERSITY DR
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 7/3/2024
High Priority
2
Intermediate
5
Basic
2
Total
9
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee beverage stored on prep table in kitchen.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean metal pans wet nesting above 3 compartment sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried eggs (48F - Hot Holding). Per operator item was not prepared or portioned today . Item has been out of temperature for approximately 30 mins. Item placed in low boy to rapid cool. **Corrective Action Taken**
- 03E-08-5:High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. - Observed soup reheated to 68F in microwave. Employee reheated to 148F. - Observed soup reheated to 68F in microwave. Employee reheated to 140 Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed roast beef opened July 1st not date marked.
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. - Observed employee with no knowledge of proper reheating method when using the microwave. - Observed employee with no knowledge of proper reheating temperature. Inspector educated employee.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in prep area. Employee placed paper towel in dispenser.
- 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. Repeat Violation
Food safety inspection conducted on 7/3/2024 revealed 9 total violations (2 high priority, 5 intermediate, 2 basic).
Inspection on 12/14/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/14/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/29/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table at front counter next to hand wash station. Employee removed beverage container. Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter in front of reach in cooler. Observed in use knife stored in standing water at 82F. PIC discarded water. Corrected On-Site 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. Observed no proof that employee was informed of their responsibility to report information about their health DJ employed for approximately 1 month. Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees on duty without proof of training. Nadene T and Ram S. Warning
Food safety inspection conducted on 9/29/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).