SUB CULTURED

Name: SUB CULTURED
Address: 10 DONNER RD, ATLANTIC BEACH, FL, 32233, US
Rating: 59.4

10 DONNER RD, ATLANTIC BEACH, FL 32233

License #2613343

🍽️ American ℹ️

59.4 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 5 findings · 1 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SUB CULTURED in ATLANTIC BEACH currently holds an InspectFL Health Score of 59.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 57 total violations — 18 critical, 6 major, 33 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 5, 2026

The latest inspection on September 23, 2026 shows 5 observation rows: 1 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

64%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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SUB CULTURED 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.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed soufflé cups without handles in sauces located in reach in coolers on cook line. Employee removed soufflé cups.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors in walk in cooler soiled under racks with food debris. Observed floors on cook line soiled under equipment with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled with grease. Observed walk in cooler door gasket soiled with mold like substance.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging in food preparation wearing gloves touch face and proceeded to engage in cooking. Inspector spoke to employee regarding hand washing. Employee removed gloves washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler next to grill Pastrami (54F - Cold Holding); Blue cheese crumbles (54F-56F - Cold Holding); Pico (56F - Cold Holding); Mozzarella cheese (56F - Cold Holding). Cooler has an ambient temperature of 47F. Thermometer reading reads 37F. All TCS foods will be placed in prep fridge.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under heat lamp Cooked sausage (115F - Hot Holding); Cooked grilled chicken (120F - Hot Holding). Employee removed to reheat on stove.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray bottle containing sanitizer stored next to heat lamp . Employee removed and stored properly .
[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 House made dressing prepared on site made without date marked. Operator stated was made on Friday. Operator placed date on dressing.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles on cook line dusty.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on table next to steam table. Employee removed and stored properly.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed exterior door with light shining from outside at bottom of door to prep room. Observed exterior door with light shining from outside at bottom of door of kitchen cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled. Observed walk in cooler door gasket soiled. Observed reach in cooler door gaskets soiled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler next to grill Curd cheese (51F - Cold Holding); Cut tomatoes (51F - Cold Holding); Mozzarella cheese (54F - Cold Holding); Blue cheese crumbles (54F - Cold Holding); Pico (49F - Cold Holding). See stop sale Manager stated all items on top were left from prior day. Cooler has an ambient temperature of 49F. Observed in reach in cooler next to entrance of kitchen Roast beef (56F - Cold Holding); Cut lettuce (53F - Cold Holding); Cut tomatoes (53F - Cold Holding); Pastrami (55F - Cold Holding). See stop sale. Manager stated all items on top were left from prior day. Cooler has an ambient temperature of 55F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler next to grill Curd cheese (51F - Cold Holding); Cut tomatoes (51F - Cold Holding); Mozzarella cheese (54F - Cold Holding); Blue cheese crumbles (54F - Cold Holding); Pico (49F - Cold Holding). See stop sale Manager stated all items on top were left from prior day. Cooler has an ambient temperature of 49F. Observed in reach in cooler next to entrance of kitchen Roast beef (56F - Cold Holding); Cut lettuce (53F - Cold Holding); Cut tomatoes (53F - Cold Holding); Pastrami (55F - Cold Holding). See stop sale. Manager stated all items on top were left from prior day. Cooler has an ambient temperature of 55F.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb at hot water tank without back flow device.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling/walls throughout kitchen soiled and dusty.
[22-16-4] Cook line interior/shelves have accumulation of soil residues. Observed shelves on cook line dusty.
[14-11-5] Equipment in poor repair. Observed reach in cooler door not closing properly on cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed exterior door with light shining from outside at bottom of door to prep room. Observed exterior door with light shining from outside at bottom of door of kitchen cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors on cook line soiled.
[08B-38-4] Food stored on floor. Observed large pan of meat stored on floor of walk in cooler. Observed large cooler storing fries stored on floor located on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled. Observed walk in cooler door gasket soiled. Observed reach in cooler door gaskets soiled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler Roast beef (52F - Cold Holding), ambient temperature of cooler 45F. Door of cooler does not close properly. Employee stated roast beef was left in cooler from previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at the entrance of cook line Cut lettuce (51F - Cold Holding); Cut tomatoes (52F - Cold Holding); Pico (52F - Cold Holding); Turkey (52F - Cold Holding); Roast beef (52F - Cold Holding). Cooler has an ambient temperature of 45F. Door at end of cooler does not close properly
[41-10-4] Toxic substance/chemical improperly stored. Observed spray bottle containing sanitizer stored next to meat slicer. Employee removed and stored properly .