SAM'S SUBS
Health inspection records show SAM'S SUBS in PORT CHARLOTTE has 7 inspections with a food safety rating of 2.5/5. Recent inspections show improving food safety practices.
Last inspection: 1 months ago · 7 reports on file
21320 Gertrude Avenue
Florida, 33952
Charlotte County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 7 health inspection reports
All Inspection Reports
1/20/2026· 1mo ago
Visit ID: 13486205
Met Inspection Standards1 high, 3 basic
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom door not tight fitting at bathroom next to kitchen. Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed multiple tiles at above grill at kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulated grease on multiple ceiling tiles at kitchen. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation
9/23/2025· 5mo ago
Visit ID: 13526294
Met Inspection Standards1 high, 8 basic
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach under storage rack in kitchen. The owner cleaned and sanitized area under storage rack.
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler across from handwashing sink gasket torn.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair in kitchen.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on cook line.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in stand up reach-in cooler in kitchen.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw ground beef in stand up reach-in freezer. The owner moved the raw chicken under the raw ground beef. Corrected On-Site
8/7/2025· 7mo ago
Visit ID: 10882666
Met Inspection Standards2 high, 1 int
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed open package of raw chicken over cookie dough at Reach in Freezer. Operator switched the food item. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at hose bibb next to deep fryer.
- 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. Observed soup not date marked at Reach in Cooler. Operator date marked the food item. Corrected On-Site
2/13/2025· 1y ago
Visit ID: 10698514
Follow-up Inspection Required1 high, 1 int, 1 basic
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape on reach in freezer handle at prep area.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on the can opener blade. Operator cleaned the blade. Corrected On-Site Repeat Violation
10/17/2024· 1y 4mo ago
Visit ID: 8744796
Met Inspection Standards1 high, 1 int
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sauce 120F at Hot Holding Unit. Operator reheated to a minimum of 165F at Stove. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Operator cleaned and sanitized the blade. Corrected On-Site
12/14/2023· 2y 2mo ago
Visit ID: 8478741
Met Inspection Standards1 high, 3 int, 1 basic
- 36-36-4:Basic - Ceiling tile missing. Observed gap in ceiling next to ac vent at prep area.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. Observed sliced blade guard with food debris. Operator cleaned and sanitized the equipment. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed container at prep area handwash sink. Operator removed the container. 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. Provided the documents which were completed during inspection. Corrected On-Site Repeat Violation
8/21/2023· 2y 6mo ago
Visit ID: 8363172
Met Inspection Standards2 int, 1 basic
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not labeled. Operator labeled the food item. Corrected On-Site
- 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. Handed the operator the written procedure for vomit and diarrhea clean-up. 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. Operator completed the documents during inspection. Corrected On-Site