SUBWAY#60865

Name: SUBWAY#60865
Address: 1325 SAN MARCO BLVD STE 104, JACKSONVILLE, FL, 32207, US
Rating: 56.7

1325 SAN MARCO BLVD STE 104, JACKSONVILLE, FL 32207

License #2615107

🍟 Fast Food ℹ️

56.7 Grade F / 100

Failing Health Score

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Latest inspection

June 29, 2026 · 13 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUBWAY#60865 in JACKSONVILLE currently holds an InspectFL Health Score of 56.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 29, 2026. Across those visits, inspectors documented 64 total violations — 11 critical, 14 major, 39 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 6, 2024

The latest inspection on June 29, 2026 shows 13 observation rows: 2 critical, 2 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

SUBWAY#60865 has a rough inspection history. Would you risk it?

F record

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 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: Warning Issued
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Container with old build up on shelf by water heater
[36-73-4] Floor soiled/has accumulation of debris. Floor with old build up inside walk in cooler
[08B-38-4] Food stored on floor. Box with tuna packets and bottled water on floor in back prep atria, arrived on Friday
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave with old build up
[51-18-6] No copy of latest inspection report available. Couldnt find it
[14-33-4] Reach-in cooler ledge with rust that has pitted the surface. Ledge on prep cooler has a little bit of rust build up, also rust on shelf in walk in cooler
[25-05-4] Single-service articles improperly stored. To go containers in box on floor, front counter, operator placed them on shelf
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes above opened bags with condiments, walk in cooler, operator rearranged
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall with food splatters in hand sink at back prep area, also wall by prep next to big co tank, back prep area I
[35A-02-7] Live, small flying insects found. One fly at front counter
[41-10-4] Toxic substance/chemical improperly stored. 3 cleaners hanging by clean containers for food, shelf by triple sink, operator moved them
[12A-01-4] Employee applied hand antiseptic in place of washing hands as required. Employee sanitized hands only after she came back from putting drinks in cooler instead of washing them and then opened bags with lettuce to place on line, explained to her and she washed hands properly
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer not used today, has old build up

Disposition: Warning Issued
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler under toaster
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler at 48f, ice buildup up, open milk at 48-50f for coffee overnight, employee discarded it
[29-18-4] Drain cover(s) missing. Mop sink
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In reach in cooler under toaster
[36-62-4] Light not functioning. In walk in cooler
[51-13-4] No Heimlich maneuver/choking sign posted. Printed but unable to read it all, emailed again
[51-18-6] No copy of latest inspection report available.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Pizza boxes not inverted in storage, employee inverted them
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Lids not inverted
[35A-02-7] Live, small flying insects found. By walk in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f eggs and provolone cheese in prep cooler, employee placed some ice on, placed this morning in cooler from walk in cooler, less than 4 hrs, cooler reading 43f, 48-50f milk in reach in cooler overnight, reach in cooler at 48f, ice build up
[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. Printed but unable to read it all, emails one again
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled, used yesterday
[11-26-1] 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. For one new employee, she read it and signed it
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Ran out

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[29-18-4] Drain cover(s) missing. In mop sink
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above tea bag in storage area, employee moved it
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above tea bags, on storage shelf, employee moved it
[08B-38-4] Food stored on floor. Sac of onions on floor in back storage, employee placed them on shelf
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In reach in cooler at prep area, my probe reading 45f, cheese at 43f
[25-06-4] Single-service articles not stored inverted or protected from contamination. Lids in storage area, employee inverted them
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f veggie patties, cut lettuce and tomato placed in prep cooler lees that 4 hrs ago, explained to her and she moved them back to reach in cooler, ambient thermometer reading 60f
[41-10-4] Toxic substance/chemical improperly stored. Cleaners hanging by clean containers, employee moved shelf with clean containers
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, test strip turning blueish, explained to manager and she diluted it to 300 ppm
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[31A-11-4] Handwash sink used for purposes other than handwashing. Dumping sanitizer in hand sink, back prep area, explained to her
[11-26-1] 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. For new employee, she read it and signed it