DirtyFLRestaurant Inspection Data

SUBWAY 30560

Based on 3 health inspections, SUBWAY 30560 in LOXAHATCHEE has earned a 2.2/5 food safety rating. Recent inspections show improving food safety practices.

7070-04 SEMINOLE PRATT WHITNEY RD, LOXAHATCHEE 33470

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 1/11/2025

Inspection #: Visit ID: 10757348

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing over triple sink area. - From follow-up inspection 2025-01-10: Same. **Time Extended** - From follow-up inspection 2025-01-11: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over triple sink area. - From follow-up inspection 2025-01-10: Same. **Time Extended** - From follow-up inspection 2025-01-11: **Time Extended**

Inspection Date: 1/10/2025

Inspection #: Visit ID: 10756379

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing over triple sink area. - From follow-up inspection 2025-01-10: Same. **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over triple sink area. - From follow-up inspection 2025-01-10: Same. **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: tuna salad (45F - Cold Holding); grilled chicken (45F - Cold Holding); chicken teriyaki (46F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. - From follow-up inspection 2025-01-10: At make table: tuna salad (52F - Cold Holding); grilled chicken (50F - Cold Holding); chicken teriyaki (48F - Cold Holding); sliced ham(49F - Cold Holding; sliced turkey (48F - Cold Holding); rotisserie chicken (49F - Cold Holding); sliced tomatoes (48F - Cold Holding); cheeses (49F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: tuna salad (45F - Cold Holding); grilled chicken (45F - Cold Holding); chicken teriyaki (46F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. provolone cheese (52F - Cold Holding) As per operator, taken from walk in cooler and placed in make table 30 mins prior. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. Warning - From follow-up inspection 2025-01-10: At make table: tuna salad (52F - Cold Holding); grilled chicken (50F - Cold Holding); chicken teriyaki (48F - Cold Holding); sliced ham(49F - Cold Holding; sliced turkey (48F - Cold Holding); rotisserie chicken (49F - Cold Holding); sliced tomatoes (48F - Cold Holding); cheeses (49F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: meat balls in sauce (126F - Hot Holding) As per employee, reheated approximately 1 hour prior in microwave then stored in table. Operator reheated to 170F. Corrected On-Site - From follow-up inspection 2025-01-10: At steam table: meat balls in sauce (126F - Hot Holding) As per employee, reheated approximately 1 hour prior in microwave then stored in table. Employee placed to reheat to 165+F. Admin Complaint **Corrective Action Taken**

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8998526

  • 36-36-4:Basic - Ceiling tile missing over triple sink area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over triple sink area.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: tuna salad (45F - Cold Holding); grilled chicken (45F - Cold Holding); chicken teriyaki (46F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: tuna salad (45F - Cold Holding); grilled chicken (45F - Cold Holding); chicken teriyaki (46F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. provolone cheese (52F - Cold Holding) As per operator, taken from walk in cooler and placed in make table 30 mins prior. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. 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. At steam table: meat balls in sauce (126F - Hot Holding) As per employee, reheated approximately 1 hour prior in microwave then stored in table. Operator reheated to 170F. Corrected On-Site