Subway
5319 Airport Pulling Rd N, Naples
Sep 12, 2025
Routine - Food
Disposition
Warning Issued
Inspector's notes
- High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, observed tuna fish salad (55F - Cold Holding); sliced tomatoes (50F - Cold Holding); sliced bologna (50F - Cold Holding). Per operator food just put in refrigerator twenty minutes ago. Operator removed food from refrigerator and put in back refrigerator and called service technician to repair front Reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5 - High Priority·Receiving and holding PH/TCS foods hot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (71F - Hot Holding) at front steam table. Per operator, meatballs placed in warmer twenty minutes ago. Operator put meatballs in oven to reheat. **Corrective Action Taken** **Warning**
03B-01-6 - Intermediate·Food manager certification; knowledge/active managerial control
Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7 - Intermediate·Dishwashing facilities; chemical test kits; gauges
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. This is a repeat violation from
16-37-1 - Basic·Bare hand contact with RTE food; Alternative Operating ProcedureRepeat
4 **Warning**
9-23-2 - Intermediate·State approved food handler training; employee training
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**
53B-01-5 - Intermediate·Employee health knowledge; ill/symptomatic employee
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. **Warning**
11-26-1
Violation codes
4 categories| Count | Violation |
|---|---|
| 2 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | Employee health knowledge; ill/symptomatic employee |
| 1 | Dishwashing facilities; chemical test kits; gauges |
| 2 | Food management certification; employee training |