- Basic - Build-up of soil/debris on the floor under shelving.Back store room soda and ice machine areas. **Warning**
- Basic - Cardboard used to line food-contact shelves. Vinegar and oil **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Food stored on floor.Onions **Warning**
- Basic - Walk-in cooler floor soiled. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Front sandwich line.foods placed on ice during inspection. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.Blocked by mop bucket. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Front sandwich line. **Warning**
|
09/17/2014 | Routine - Food | Warning Issued |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Wiping knives on soiled towel.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/24/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
|
4/3/2013 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor.Walk in cooler -cold cut combo Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.back room bucket in sink Corrected On Site.
- Critical - Observed soiled reach-in freezer bottom shelves.
|
10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- MEATBALLS COOKED TO 90 DEGREES FAHRENHEIT.
- OBSERVED FOOD (ROAST BEEF) ON FLOOR OF WALK IN COOLER.
- Critical - OBSERVED HAND WASH SINK USED BY EMPLOYEES BLOCKED. (BACK ROOM).
- Critical - OBSERVED HANDWASH SINK USED FOR OTHER PURPOSES. (BACK ROOM).
- Critical - OBSERVED HANDWASH SINK WITHOUT HANDWASH SIGN. (BACK ROOM).
- OBSERVED ICE SCOOP NOT STORED ON CLEAN/DRY SURFACE.
- OBSERVED WET MOP NOT HUNG UP TO AIR DRY.
|
6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.Back handsink.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.Ice scoop. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.Back handsink
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with ineffective hair restraint.
- Critical - Observed food stored on floor.Walkin cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
|
4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/15/2011 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit. IN COOLER UNDER OVEN
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. FOR ANNA BORSAI and ANDY BELL
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. OPENED BEEF MEATBALLS CONTAINER
|
10/12/2011 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. MEN'S BATHROOM
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime/moldlike substance in the interior of ice machine.
- Critical - Observed food stored on floor. BOX OF ROAST BEEF IN WALK IN COOLER Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. REACH IN COOLER IN FRONT COUNTER AREA
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
|
6/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. FOR ANNA BORSAI
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD SCOOP STORED IN HAND WASHING SINK Corrected On Site.
- Observed nonfood-grade containers used for food storage. NON FOOD GRADE BAGS USED TO STORE CUT GREEN PEPPERS AND CUT CUCUMBERS
|
1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. SQUEEZED BOTTLES
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. MEATBALLS Corrected On Site.
- Critical. Observed food stored on floor. BAG OF ONIONS
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed interior of microwave soiled.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed dead roaches on premises. 2 DEAD ROACHES BY DRY FOOD STORAGE
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- No copy of latest inspection report.
|
8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Please see inspection report for more details.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- (A) Except as specified in Paragraph (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination.
- Critical. (2)(a) Bathroom facilities shall be kept clean, in good repair and free from objectionable odors.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. Any license issued by the division shall be conspicuously displayed in the office or lobby of the licensed establishment. Public food service establishments which offer catering services shall display their license number on all advertising for catering services. The current license from the division shall be conspicuously displayed in the office or lobby of the licensed establishment. If no office or lobby is present on the premises of the licensed establishment, the license must be readily available for inspection upon request. The division shall issue a license, which is BPR form 21-022, PUBLIC LODGING AND FOOD SERVICE LICENSE, incorporated herein by reference to each public food service establishment which has satisfied the requirements of Chapter 509, FS, and this chapter upon initial licensing and annual renewal. In addition to the license, the division shall issue a license decal, which is BPR form 21-023, LICENSE DECAL, incorporated herein by reference to each mobile food dispensing vehicle, theme park food cart and vending machine which must be prominently displayed and affixed to the vehicle, cart or machine.
- Any operator of a pubic food service establishment shall maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. The operator of each public food service establishment shall maintain the latest inspection report on premises and shall make it available to any consumer who asks to see it.
|
5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
|
9/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/3/2008 | Complaint Full | Warning Issued |
Restaurant representatives - add corrected or new information about Subway, 536 Truman Ave, Key West, FL »