DirtyFLRestaurant Inspection Data

THE SUB BASE AND BAGEL PLACE

With 8 documented inspections, THE SUB BASE AND BAGEL PLACE in PALM COAST has achieved a 2.8/5 food safety rating. Recent inspections show improving food safety practices.

7 OLD KINGS RD N UN# 16

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/10/2025

Inspection #: Visit ID: 13512912

  • N/A:No Violations Were Observed

Inspection Date: 9/5/2025

Inspection #: Visit ID: 13511839

  • 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 small reach in cooler on cook line; Salami 48F, ham 48F, ham 47F,( - Cold Holding). Dated 8.29 and 9.1. At front counter; cold smoked salmon 47F; ( - Cold Holding) Dated 9.1.25. Warning - From follow-up inspection 2025-09-04: Eggs 49F, ham 47F, tomatoes 47F At front; smoked salmon 43F Admin Complaint - From follow-up inspection 2025-09-05: Not his is in cooler except a thermometer and it reads 50°. Will come back to check reach in cooler. Admin Complaint

Inspection Date: 9/4/2025

Inspection #: Visit ID: 13510545

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In small reach in cooler on cook line; Salami 48F, ham 48F, ham 47F,( - Cold Holding). Dated 8.29 and 9.1. At front counter; cold smoked salmon 47F; ( - Cold Holding) Dated 9.1.25. Warning - From follow-up inspection 2025-09-04: Eggs 49F, ham 47F, tomatoes 47F At front; smoked salmon 43F 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. In small reach in cooler on cook line; Salami 48F, ham 48F, ham 47F,( - Cold Holding). Dated 8.29 and 9.1. At front counter; cold smoked salmon 47F; ( - Cold Holding) Dated 9.1.25. Warning - From follow-up inspection 2025-09-04: Eggs 49F, ham 47F, tomatoes 47F At front; smoked salmon 43F Admin Complaint

Inspection Date: 9/3/2025

Inspection #: Visit ID: 10875481

  • 21-19-4:Basic - Clean wiping cloth supply not properly stored. Observed cook on line with rag hanging from his apron. Addressed immediately and cook disposed of rag.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee was drinking coffee from an open mug next to cook line. Addressed immediately and cook dumped his coffee out. Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Missing 1 floor tile next to fryers.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in dry grits. Person in charge removed scoops to dish. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Establishment does not have a thermometer in small reach in cooler on cook line. Person in charge placed thermometer in cooler. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at front hand washing sink. Person in charge replaced sign during inspection. Corrected On-Site
  • 21-01-4:Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Corrected On-Site
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Watched a cook touch his nose with gloves on and not wash hands and change gloves. Addressed immediately and cook washed his hand and put new gloves on. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In small reach in cooler on cook line; Salami 48F, ham 48F, ham 47F,( - Cold Holding). Dated 8.29 and 9.1. At front counter; cold smoked salmon 47F; ( - Cold Holding) Dated 9.1.25. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler on cook line; Salami 48F, ham 48F, ham 47F,( - Cold Holding). Dated 8.29 and 9.1. At front counter; cold smoked salmon 47F; ( - Cold Holding) Dated 9.1.25. Warning

Inspection Date: 1/31/2025

Inspection #: Visit ID: 8854332

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 sitting outside in storage are not secured.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Frozen salmon still in cryo vacuumed bag thawing in walk in cooler. Addressed and person in charge cut open container. Container said to keep frozen. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler gaskets are torn.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer has ice buildup. Located out back in storage area.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Person in charge removed scoop. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Marinara dated 12/30, tuna salad dated 1/19 today is 1/31. Person in charge discarded. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Marinara dated 12/30, tuna salad dated 1/19 today is 1/31. Person in charge discarded.
  • 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 and the time removed from temperature control cannot be determined. Missing on eggs. Person in charge time stamped 7am. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corned beef hash 85F, grits 122F, hash browns 101F hot holding. Corned beef hash and hash browns added to time control. Grits reheated to 150F. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sauerkraut, onion sauce not dated. Person in charge dated both yesterday. Corrected On-Site

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8853842

  • N/A:No Violations Were Observed

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8729227

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting on counter; sausage gravy 70F. Sitting above fill line in reach in cooler; potato salad 51F. In container.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter; Sausage gravy 70F, grits 59F; ( - Cold Holding). Person stated they let product sit out until heating. Person discarded sausage gravy and reheated grits. Shell. Eggs 74F; ( - Cold Holding). Eggs added to time control and documented. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris on slicer.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara not dated. Person in charge dated. Corrected On-Site

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8520079

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Outside next to ice machine.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on back prep table. Person in charge removed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Below slicer. Person in charge labeled. Corrected On-Site