DirtyFLRestaurant Inspection Data

SUBWAY #55760

SUBWAY #55760 has 5 health inspections on file for its KEY LARGO location, with an overall rating of 3.4/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

99625 OVERSEAS HWY

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 5 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13624843

Met Inspection Standards

1 basic

  • 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler under shelves. Warning - From follow-up inspection 2026-02-05: Still obser. **Time Extended**

2/3/2026· 1mo ago

Visit ID: 13624117

Follow-up Inspection Required

1 int, 3 basic

  • 35A-03-4:Basic - Dead roaches on premises. Observed approximately 6 dead roaches inside walk in cooler. Also observed approximately 8 dead roaches by dry storage area. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items next to utensils and cups at front counter, operator removed during inspection. Corrected On-Site Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler under shelves. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter, operator restocked during inspection. Corrected On-Site Warning

7/30/2025· 7mo ago

Visit ID: 10916725

Met Inspection Standards

2 high, 2 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored above sliced turkey case on shelves at walk in cooler.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken salad (48F - Cold Holding) on shelves at walk in cooler, as per operator over 24 hours. Chicken salad was discarded during inspection.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked steak (52F - Cold Holding); as per operator was on preparation table for approximately 1 hour. Also chicken salad (48F - Cold Holding) on shelves at walk in cooler, as per operator over 24 hours. Chicken salad was discarded during inspection. Corrected On-Site

7/17/2024· 1y 7mo ago

1 high, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal keychain stored on top of microwave at preparation area. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on shelves inside walk in freezer. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (47F - Cold Holding); chicken salad (47F - Cold Holding); shaved steak (48F - Cold Holding) inside walk in cooler, as per Manager door was kept open due delivery.

7/25/2023· 2y 7mo ago

Visit ID: 8346437

Met Inspection Standards

1 int, 4 basic

  • 08B-38-4:Basic - Food stored on floor. Observed bags with sandwich for delivery stored on walk in cooler floor, employee rearranged properly during inspection. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Observed plastic cups case stored on floor at the back of the establishment.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 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 form during inspection.