DirtyFLRestaurant Inspection Data

ALL AMERICAN CHEESESTEAKS AND SUBS

Food safety records indicate ALL AMERICAN CHEESESTEAKS AND SUBS in HUDSON has 7 inspections with a 3.2/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 7 reports on file

9837 SR 52

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

11/3/2025· 4mo ago

Visit ID: 13563795

Met Inspection Standards

1 high, 2 int

  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 raw shell egg cracked.
  • 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. Provided the operator with the DBPR HR form 5030-104. The operator posted. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled: The fan in the reach-in refrigerator has dust and a mold-like substance.

10/7/2025· 5mo ago

Visit ID: 10893611

Met Inspection Standards
  • N/A:No Violations Were Observed

2/5/2025· 1y 1mo ago

Visit ID: 8875949

Met Inspection Standards

1 high, 1 basic

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, corrected to 50 ppm Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked onions and mushrooms, removed from refrigeration at 10:30, operator will discard at 2:30, wrote time on notepad on freezer **Corrective Action Taken**

9/5/2024· 1y 6mo ago

Visit ID: 8876919

Met Inspection Standards
  • N/A:No Violations Were Observed

8/30/2024· 1y 6mo ago

Visit ID: 8875545

Follow-up Inspection Required

1 high, 1 basic

  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. 1 cook, put hat on Corrected On-Site Warning - From follow-up inspection 2024-08-30: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line - sliced provolone (50F - Cold Holding); sliced Swiss cheese (48F - Cold Holding); sliced pepper jack (50F - Cold Holding); see stop sale Warning - From follow-up inspection 2024-08-30: Observed Shredded Cheese (49F - Cold Holding); Sliced Provolone Cheese (50F - Cold Holding); American Cheese (48F - Cold Holding); Cut Tomatoes (46F - Cold Holding) and Cut Lettuce (46F - Cold Holding) in reach-in cooler across from the cook line at 2:40 PM. Operator iced down products. Operator had cooler inspected by a technician. Discussed importance of icing down products until resolved. Admin Complaint **Corrective Action Taken**

8/29/2024· 1y 6mo ago

Visit ID: 8729208

Follow-up Inspection Required

2 high, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 cook, put hat on Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on top of freezer soiled Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced provolone (50F - Cold Holding); sliced Swiss cheese (48F - Cold Holding); sliced pepper jack (50F - Cold Holding); Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line - sliced provolone (50F - Cold Holding); sliced Swiss cheese (48F - Cold Holding); sliced pepper jack (50F - Cold Holding); see stop sale Warning

2/16/2024· 2y ago

Visit ID: 8490422

Met Inspection Standards

2 high

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium at front counter > 400 ppm, operator changed to chlorine > 200 ppm, corrected to 100 ppm Corrected On-Site