DirtyFLRestaurant Inspection Data

RUSSO'S SUBMARINE SANDWICH

Food safety records indicate RUSSO'S SUBMARINE SANDWICH in WEST PALM BEACH has 5 inspections with a 2.0/5 overall rating. Recent inspections indicate some food safety concerns.

1477 S MILITARY TRL

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/4/2025

Inspection #: Visit ID: 10891652

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean food storage pans not inverted at storage rack.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean sheet pans stored on rack that has an accumulation of dust.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At flip top cooler cutting board.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed Lettuce being stored in garage bags at walk in cooler. Advised operator to remove lettuce from garage bags and use only food safe storage bags.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At hose connection on left hand side at mop sink.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Dodson Grantham expired 10/27/25.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black mold like substance at flip top cooler.

Inspection Date: 3/27/2025

Inspection #: Visit ID: 8777512

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site Repeat Violation
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator handle chemical bucket then began handling sauces in reach in freezer; no hand wash. Operator washed hands. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In pan on prep table: cut tomatoes (49F at 2:50pm; 52F at 3:22pm- Cooling) As per operator, stored since 30 mins. At current rate of cooling, tomatoes will not cool to41F in a total of 4 hours. Advised operator to quick chill.
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. House made marinara cooked , frozen and then thawed and held at refrigeration temperature not properly date marked. Advised operator to date mark.

Inspection Date: 3/1/2024

Inspection #: Visit ID: 8622588

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at the back of the kitchen
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack- by three compartment sink
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public- employee lunch box stored on top of provolone cheese boxes Stored properly Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor- buckets of pickles in walk-in cooler; Stored properly Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator fixed chlorine solution to 100 ppm; Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8462154

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....feta cheese 60°F next steam table being less than 4 hours . Manager removed to reach in cooler. **Corrective Action Taken** Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at wiping cloths...Quaternary Ammonium

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8376057

  • 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.... Food not prep today , cheese 49°, turkey 47° in bottom shelf in tall reach in cooler by the slicer at sandwich station . Per manager food being held more than 4 hours . ... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food not prep today , cheese 49°, turkey 47° in bottom shelf in tall reach in cooler by the slicer at sandwich station . Per manager food being held more than 4 hours ..observed at 2:42 pm cut tomato 50° in bottom shelf tall reach in cooler by the slicer at sandwich station . Per manager tomato was cut between 8am to 9 am .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food not prep today , cheese 49°, turkey 47° in bottom shelf in tall reach in cooler by the slicer at sandwich station . Per manager food being held more than 4 hours . Stop sale issue . Manager discarded food . Repeat Violation Admin Complaint
  • 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.... Prepared bread for sandwich with cut lettuce, slice tomatoes at speed rack at sandwich station, per manager being held less than 4 hours . Manager time marked. Corrected On-Site Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 2:42 pm cut tomato 50° in bottom shelf tall reach in cooler by the slicer at sandwich station . Per manager tomato was cut between 8am to 9 am . Stop sale issue . Manager discarded food. **Corrective Action Taken**