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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SUBWAY 4419 in ST PETERSBURG currently holds an InspectFL Health Score of 48.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 34 total violations — 6 critical, 5 major, 23 minor.
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What stands out in this inspection history
The latest inspection on September 28, 2026 shows 10 observation rows: 3 critical, 2 major, and 5 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
SUBWAY 4419 has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Emergency order recommended
- [24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -no splash guard to protect food prep table from splash from hand wash sink in kitchen
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on food prep table in kitchen
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -Back kitchen door has gaps that allow in light from outside
- [36-73-4] Floor soiled/has accumulation of debris in walk in freezer
- [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler behind front counter
- [35A-04-4] Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings under dry storage shelf by kitchen entrance 8 rodent droppings under prep table in kitchen 4 rodent droppings under 3 compartment sink 6 rodent droppings under dry storage near kitchen exit 21 rodent droppings under bag in box sodas 3 rodent droppings under cash register area 2 rodent droppings on prep line floor behind front counter Operator cleaned and sanitized all areas.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter display cooler- sliced tomatoes (54F - Cold Holding) Not sliced or prepped today beyond being moved from walk in to display cooler. Operator moved to walk in cooler to cool. Reach in cooler behind front counter- cheese pizzas (60F - Cold Holding) Not prepped today beyond being moved from walk in to reach in cooler. No other TCS items in this cooler or ambient thermometer. Operator returned to walk in cooler to cool.
- [03E-03-5] Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Behind front counter in hot holding unit- meatballs in sauce (102F - Reheating) Operator says she began reheating meatballs in sauce about 2 hours ago, she started it in the microwave to defrost and then moved to hot holding unit. Operator then returned meatballs to microwave to get to 135F as quickly as possible. Discussed that reheated foods must get to 135F within 2 hours. Establishment only reheats meatballs in sauce, which are both commercially packaged products that are only reheated once, and discarded at end of day. No retemp taken before discarded due to closure.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep line stained and grooved
- [31B-03-4] No soap provided at handwash sink. -in womens restroom Operator refilled soap
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