NEXT DOOR SUBS

Name: NEXT DOOR SUBS
Address: 103 CHEYENNE AVE UNIT 1 AND 2, INTERLACHEN, FL, 32148, US
Rating: 89.8

103 CHEYENNE AVE UNIT 1 AND 2, INTERLACHEN, FL 32148

License #6400926

🍽️ American ℹ️

89.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Latest inspection

April 23, 2026 · 7 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NEXT DOOR SUBS in INTERLACHEN currently holds an InspectFL Health Score of 89.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 20 total violations — 3 critical, 1 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on April 23, 2026 shows 7 observation rows: 1 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

NEXT DOOR SUBS looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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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
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Open dumpster lid stored in grassy area with no nonabsorbent pad.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on seal of black reach in freezer behind front counter.
[10-18-5] In-use utensil stored in sanitizer between uses. Cook line utensils stored in containers of sanitizer on top of prep table. Operator removed from sanitizer.
[08B-12-5] Stored food not covered. In reach in chest freezer of storage room, uncovered containers of Philly steak meat. Operator covered.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution buckets at over 400ppm quaternary. Bright blue test strip, operator switched to larger bucket and more water to 200ppm.
[27-02-4] Well water testing report/documentation is not available upon request. No recent well water report available.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment has flat top grills utilized to cook bacon, no hood system available, vent fan only.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling of dry storage room, tile damaged, hanging.
[35A-03-4] Dead roaches on premises. One dead roach in restroom by toilet. Operator swept and discarded.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf identified as personal stored over basil for customers. Operator relocated.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employees actively working with food with no beard guards when needed.
[08B-38-4] Food stored on floor. Ranch packets stored on floor. Operator relocated.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster stored on grassy area and lid open.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill spatulas in standing water of 117 and 123F operator removed from water and placed on grill.
[14-20-4] Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line panini press. Operator replaced tin foil.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water at base of cooler under flat top grills.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Two sanitizer solution buckets stored on the floor. Operator relocated.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler closest the speed rack, coleslaw (50F - Cold Holding); block cheese (51F - Cold Holding) stored in plastic containers inside of metal containers. Discussed with operator better storage practice for cold holding and operator corrected and closed the cooler lid to begin cooling off.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink quaternary sanitizer over 500+ ppm. Operator emptied sink to reset.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top griddles used for cooking, produce grease laden vapors. Called local fire authority during inspection. No answer, will reattempt.