SUBWAY #31507
121 Southwest Cashmere Boulevard
Port Saint Lucie, Florida, 34986
Saint Lucie County County
Overall Food Safety Rating
★★★½☆ (3.9/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 8/5/2024
Inspection #: Visit ID: 8732364
- 36-36-4:Basic - Ceiling tile missing. Above walk in cooler, multiple. Also, above water heater. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal food items stored next to food served to public in walk in cooler. Recommend placing items in container marked with employees only. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Inspection Date: 10/9/2023
Inspection #: Visit ID: 8468820
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Above walk in cooler - From follow-up inspection 2023-10-09: **Time Extended**
Inspection Date: 8/10/2023
Inspection #: Visit ID: 8388458
- 36-36-4:Basic - Ceiling tile missing. Above walk in cooler
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. On front counter printed and hung 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. Corrected On-Site
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 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. Printed