DirtyFLRestaurant Inspection Data

SUBWAY #37991

With 3 inspections documented, SUBWAY #37991 maintains a 1.2/5 food safety rating in JACKSONVILLE. Recent inspections indicate some food safety concerns.

4118 PHILLIPS HWY

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 10/1/2025

Inspection #: Visit ID: 10887409

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By soda syrup rack Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling dusty above hand sink at front counter
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. By office desk
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty shelf above desk by soda syrup Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. To go cups in box on floor in storage area, arrived yesterday, manager placed them on shelf Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f chicken and beef in portions trays, employee iced them down **Corrective Action Taken**
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 122-155f meatballs placed in microwave at 8:30am, it's 10:35am, employee rapidly reheated them in microwave to 168f Corrected On-Site
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Employee forgot to take temperature of meat balls when taken out of microwave this morning, explained to him

Inspection Date: 8/30/2024

Inspection #: Visit ID: 8718817

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By soda syrup
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above prep table in back kitchen Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +400ppm quat, test strip turning bluish, employee diluted it to 300 ppm Corrected On-Site
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Prep cooler thermometer reading 55, I see ice in between pens and temps are below 41f
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For checking triple sink

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8340568

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above ovens
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front counter
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser, underneath area, also shelf by triple sink, shelves in walk in cooler
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Lids not inverted, mgr inverted them Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above ovens
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly by triple sink
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f meatballs in warmer, employee stated they were 145f when reheating at 9am, placed them back in microwave, reached 165f Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals above food on food shelf, employee moved chemicals Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink at front counter, mgr moved it Corrected On-Site
  • 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. For new employees
  • 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. One expired on 7/2023
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. 8/11/22 date on