DirtyFLRestaurant Inspection Data

SUBWAY

SUBWAY maintains a 3.4/5 food safety rating based on 5 health department inspections in PALM BAY. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 5 reports on file

4870 Babcock Street Northeast
Palm Bay, Florida, 32905
The Pines
Brevard County County

Overall Food Safety Rating

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

All Inspection Reports

12/30/2025· 2mo ago

Visit ID: 13603957

Met Inspection Standards

2 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above bread oven soiled with black stains. Repeat Violation - From follow-up inspection 2025-12-30: **Time Extended**
  • 29-18-4:Basic - - From initial inspection : Basic - Drain cover(s) missing. Mop sink has no drain cover. - From follow-up inspection 2025-12-30: **Time Extended**

12/29/2025· 2mo ago

Visit ID: 13603869

Follow-up Inspection Required

1 high, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above bread oven soiled with black stains. Repeat Violation
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. vegetables make table; sliced tomatoes (43F - Cold Holding); guacamole (45F - Cold Holding); ; cooked egg (45F - Cold Holding); meat make table: steak (50F - Cold Holding); sliced ham (48F - Cold Holding); sliced provolone (48F - Cold Holding) operator is icing compartments to keep foods at 41f or less. **Corrective Action Taken** Repeat Violation
  • 29-18-4:Basic - Drain cover(s) missing. Mop sink has no drain cover.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not stored to properly dry. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vegetables make table; guacamole (45F - Cold Holding); ; cooked egg (45F - Cold Holding); meat make table: steak (50F - Cold Holding); sliced ham (48F - Cold Holding); sliced provolone (48F - Cold Holding) operator is icing bins to keep foods at 41f or less. **Corrective Action Taken** Repeat Violation Warning

10/13/2025· 5mo ago

Visit ID: 10896227

Met Inspection Standards

1 high, 1 int, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile and vent above bread oven vent soiled with black substance.
  • 14-74-7:Basic - Cold holding equipment not maintained at proper setting, make table used to store meat and cheese was at setting 5. Adjusted to 9 and proper temperature maintained. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old bug traps under make table on front line, removed by manager. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table with meats; steak (48F - Cold Holding); chicken (48F - Cold Holding); tuna fish (47F - Cold Holding); cubed chicken (47F - Cold Holding); sliced turkey (47F - Cold Holding); sliced ham (48F - Cold Holding); pepperoni (53F - Cold Holding); salami (53F - Cold Holding) All high temp items were in the four hour window and placed in walk in freezer for rapid chill. **Corrective Action Taken**
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tyler has worked for more than 60 days without completing training for food worker duties. Repeat Violation

3/4/2025· 1y ago

Visit ID: 8726901

Met Inspection Standards

1 int, 2 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old label debris on metal pans on dry rack
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting in mop sink
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Serena, nathan

3/21/2024· 1y 11mo ago

Visit ID: 8348623

Met Inspection Standards

1 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-49-4:Basic - Employee personal food in walk in cooler not properly identified and segregated from food to be served to the public.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. in sand which make cooler; cooked chicken, placed in reach-in cooler 3 hours prior (47F - Cold Holding); shredded chicken (47F - Cold Holding); operator stated the tops had been open, suggested rapid chill, they closed the flip tops between guests. Second temp: 44F **Corrective Action Taken**