HOAGIE BEAR SUBS

Name: HOAGIE BEAR SUBS
Address: 26855 S DIXIE HWY, NARANJA, FL, 330327524, US
Rating: 14.3

26855 S DIXIE HWY, NARANJA, FL 330327524

License #2325195

🥪 Deli/Sandwich ℹ️

14.3 Grade F / 100

Failing Health Score

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Latest inspection

April 30, 2026 · 7 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HOAGIE BEAR SUBS in NARANJA currently holds an InspectFL Health Score of 14.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 132 total violations — 15 critical, 23 major, 94 minor.

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Record snapshot

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The latest inspection on April 30, 2026 shows 7 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

132

Coverage note

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HOAGIE BEAR SUBS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed food debris accumulated on reach in cooler handles at front counter.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks and some broken ceiling tiles by 3 compartment sink and by front counter.
[14-11-5] Equipment in poor repair. Observed torn gaskets on standing unit across 3 compartment sink. Also on reach in cooler at front counter.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout establishment.
[36-24-5] Hole in or other damage to wall. Observed a hole on wall next to standing unit across 3 compartment sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in coolers interior at preparation area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed on both standing units across 3 compartment sink.

Disposition: Warning Issued
[25-32-4] Reuse of single-service or single-use articles. observed that the operator is slicing ham and cheese and is storing it and reusing the bags of bread.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed food debris accumulated on reach in cooler handles at front counter.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks and some broken ceiling tiles by 3 compartment sink and by front counter.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed on white cutting board at front counter.
[14-11-5] Equipment in poor repair. Observed torn gaskets on standing unit across 3 compartment sink. Also on reach in cooler at front counter.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed under equipment at preparation area, also under equipment at cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout establishment.
[36-24-5] Hole in or other damage to wall. Observed a hole on wall next to standing unit across 3 compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout establishment. Also observed grease accumulated on fryer and on flat grill.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in coolers interior at preparation area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed on both standing units across 3 compartment sink.
[33-31-5] Unnecessary items/unused equipment on the premises. Observed slicer in disrepair stored under preparation.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer at preparation area. Also observed food stored on soiled containers in standing unit across 3 compartment sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meatballs prepared onsite and held more than 24 hours not date marked in standing unit across 3 compartment sink.

Disposition: Emergency order recommended
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout establishment.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed 2 fly sticky tape full of insects at preparation area. Operator removed and discarded during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at front counter.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler next to flat grill, also in standing unit at preparation area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) on preparation table across 3 compartment sink. Operator moved raw shrimp bags to reach in cooler.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached operator on proper procedures.
[22-35-5] Food preparation sink has soil/old food residue.
[35A-02-7] Live, small flying insects found. Observed approximately 30 small flying insects by mop sink and by the water heater at preparation area. Also observed approximately 17 small flying insects on rack with clean containers above 3 compartment sink. Also observed approximately 6 small flying insects above food containers next to flat grill. Operator closed lid during inspection. Also observed approximately 20 dead small insects inside standing reach in cooler at preparation area.
[22-12-5] Metal stem-type thermometer soiled.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 broken shells eggs stored on the same container at reach in cooler next to flat grill. Operator discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (51F - Cold Holding); cooked onions (49F - cold Holding) in reach in cooler next to flat grill, as per operator less than 3 hours. Operator moved food containers to freezer to cool down temperature.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer blades.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked inside reach in freezer, as per operator over 24 hours.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees engaging in sandwich preparation without hair restraint.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout establishment. Operator started to clean units.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed inside reach in coolers at preparation area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw beef (frozen) thawing at room temperature inside triple sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed behind reach in cooler by flat grill.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside glass door reach in cooler at prep area provolone cheese (50F - Cold Holding); ham (49F - Cold Holding); Swiss cheese (49F - Cold Holding) as per operator since the night before. Operator discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at preparation area pastrami (48F - Cold Holding); turkey (50F - Cold Holding); raw beef (47F - Cold Holding); raw chicken (48F - Cold Holding) inside reach in cooler. As per operator the door was constantly opened. For less than 4 hrs. Observed inside glass door reach in cooler at prep area provolone cheese (50F - Cold Holding); ham (49F - Cold Holding); Swiss cheese (49F - Cold Holding) as per operator since the night before. Operator discarded. Observed provolone cheese (63F - Cold Holding); Swiss cheese (60F - Cold Holding) inside reach in cooler next to front counter. As per operator for less than 4 hrs.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at washing area. Operator provided.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe throughout establishment.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observe throughout establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets in all units at establishment.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observe soiled with food debris, mold-like substance or slime shelves, on units by preparation area, also soiled interior. Also on unit at front counter.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[08B-12-5] Stored food not covered. Observe raw burgers container not covered inside reach in at preparation area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observe cooked steak container (frozen) on table at preparation area. Operator moved to reach in cooler during inspection.
[38-02-4] Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observe at dishwashing area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observe at cook line.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe at cook line.
[22-35-5] Food preparation sink has soil/old food residue.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding); raw burger (49F - Cold Holding); sliced turkey (48F - Cold Holding) on reach in cooler at preparation area, operator stated door was accidentally opened. Also raw steak (48F - Cold Holding) at front counter, as per operator less than 2 hours.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed sliced and portioned turkey not date marked,as per operator over 24 hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade, also observe food stored on soiled lids and containers at reach in cooler unit by back door.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed in all units throughout establishment.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks on some ceiling tiles at preparation area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed on unisex bathroom.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Observed torn gasket in unit at front counter.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout establishment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout establishment.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interiors in all units throughout establishment.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in unit across flat grill.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Observed establishment selling desserts and not provided properly source.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (53F - Cold Holding) raw chicken (48F - Cold Holding) on reach in cooler next to flat grill. As per operator less than 4 hours. Operator moved to reach in cooler at the preparation area. Also observed sliced cheese (48F - Cold Holding); cut tomatoes (48F - Cold Holding); cut lettuce (47F - Cold Holding) at front counter.
[11-27-4] 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. Provided form to operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed food being stored on dirty containers. Also observed soiled can opener blade.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed next to 3 compartment sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust shelves on unit across flat grill.

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed several water marks on ceiling tiles throughout establishment.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[35A-03-4] Dead roaches on premises. Observed approximately 8 dead roaches behind 2 door reach in cooler next to 3 compartment sink.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at front counter and under equipment. Also under reach in coolers at preparation area.
[36-24-5] Hole in or other damage to wall. Observed a hole on wall next to HWS at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout establishment.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observe in all units at front counter and preparation area.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed on both HWS.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to flat grill at front counter.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach in HWS at front counter, also 1 live roach on 3 compartment sink and 1 live roach on the floor next to reach in cooler at preparation area.
[11-27-4] 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. Provided form during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Also observed soiled food containers inside reach in cooler.
[31B-03-4] No soap provided at handwash sink. Observed at HWS next to 3 compartment sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rusted shelves in all units at preparation area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meatballs container not date marked inside reach in cooler at preparation area, as per Manager from previous day.