BOSS SUBS LLC
931 SW 2ND AVE SUITE #30
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
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 3/26/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/13/2025
High Priority
3
Intermediate
4
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Bus tub full of clean lids on floor under prep table.
- 36-22-4:Basic - Floor area(s) covered with standing water. Around floor drain area by back door. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs on handle of the fryers.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Only Handwash sink in establishment missing sign. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The back of the fryers are soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic container on clean dish rack with original store sticker still attached.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink drain is slow draining.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing in standing water, salmon was already thawed at 60F, employee item in cooler. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheese sauce container in reach in cooler by back door. Raw beef over jugs of ready to eat sauces in same cooler. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (45F - Cold Holding); turkey (44F - Cold Holding) items sitting in the bottom portion of cooler on front line, employee stated during busy lunch rush containers are constantly brought out cooler and may have sat out for a few minutes while making orders. shrimp (61F - Cold Holding); fish (63F - Cold Holding); fish (61F - Cold Holding); salmon (60F - Cold Holding) items in standing water around the Three compartment sink area, employee stated ice was added on items but had melted, he then put fresh ice on food items. Retemped items at around 50F. **Corrective Action Taken** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers (96F - Hot Holding); cooked onions (97F - Hot Holding) items sitting on cooks line no longer than 3 hours, employee stated they use time as a public health control but does not have written application and no time mark. **Repeat Violation** **Admin Complaint**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held not properly date marked after opening. Tuna salad and potato salad made previous day. Pulled pork, ham, and turkey also missing date mark after opening.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The back of the slicer blade area is soiled. Interior oven. The top of stove range soiled. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container of sponges in Handwash sink, employee moved container. **Corrected On-Site** **Repeat Violation**
- 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. 1 employee working for 3 weeks. **Repeat Violation**
Food safety inspection conducted on 3/13/2025 revealed 16 total violations (3 high priority, 4 intermediate, 9 basic).
Inspection on 12/12/2024
High Priority
4
Intermediate
4
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on storage rack above Handwash sink on top of clean spoons, employee moved jacket. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Large cutting boards with deep cut marks.
- 36-22-4:Basic - Floor area(s) covered with standing water. Near floor drain by back door.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed up off of the floor. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over packages of bread in reach in cooler, operator moved bacon the bottom. Raw beef over container of strawberries in reach in cooler by back door. **Corrected On-Site**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ham dated 12/4, operator stated he had sliced the meat this morning, new date mark was placed on container. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (79F - Hot Holding); cooked peppers (81F - Hot Holding) items double paned over stove top, spoke to operator about either heating items and holding at 135F or put items on time as a public health control.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Jug of bleach on top of slicer, manager moved item. **Corrected On-Site**
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line stained.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Paper towel holder and container of soap in Handwash sink, inspector moved items to wash hands.
- 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. 1 employee that is not yet food handler certified.
Food safety inspection conducted on 12/12/2024 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).