4690 PARK BLVD, PINELLAS PARK, FL 33781
SUBWAY 780 runs one of the cleanest kitchens in the region — zero high-priority violations in the past year. Eat with confidence. The trailing-year record shows 2 violations, including 0 high-priority and 0 Emergency Orders of Closure.
Scores higher than 78% of the 140 inspected restaurants in PINELLAS PARK on the trailing-year record.
0 high-priority violations on the trailing-year record — below the Pinellas County average of 2.4.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
This visit closed with no further action required.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Restrooms not clean, stocked, or maintained as required.
Missing or expired food manager certification, or employee food-safety training not documented.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Restrooms not clean, stocked, or maintained as required.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Missing or expired food manager certification, or employee food-safety training not documented.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Restrooms not clean, stocked, or maintained as required.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing or expired food manager certification, or employee food-safety training not documented.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Restrooms not clean, stocked, or maintained as required.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Clean equipment and utensils stored improperly or not air-dried.
Restrooms not clean, stocked, or maintained as required.
Garbage overflowing or uncovered, or the premises not maintained.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Wiping cloths must be stored in sanitizer between uses, and soiled linens handled and laundered properly. A damp cloth left on the counter spreads bacteria to every surface it wipes.
On this record, the category appears in 1 of the 1 trailing-year inspection. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6208592 — you can read the original documents yourself and compare.