Sub Hub, 1049 Mason Ave #100, Daytona Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: SUB HUB
Type: Permanent Food Service
Address: 1049 Mason Ave #100, Daytona Beach, FL 32117
License #: 7407045
Total inspections: 9
Last inspection: 11/14/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Soiled dry wiping cloth in use.
  • High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface
 11/14/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Carbon dioxide/helium tanks not adequately secured.
 07/09/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Case of food stored on floor in walk-in freezer.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - No conspicuously located ambient air temperature thermometer in cold holding unit, front display cooler.
  • Basic - Soiled paper towel on top of ric.
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sliced deli meats in walk in cooler.
 3/14/2014Complaint FullInspection Completed - No Further Action
  • Basic - Carbon dioxide/helium tanks not adequately secured.
  • Basic - Case of potatoes stored on floor in walk-in freezer.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken. **Corrected On-Site**
  • High Priority - Raw shell eggs stored over margarine in walk-in cooler
 1/31/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, shelving in kitchen.
  • Basic - Grease accumulated under cooking equipment, fryers.
 10/8/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Bag of onions on walk in cooler floor. Box of chicken in walk in freezer.
  • Basic - Clean knife stored in crevices between equipment.
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • Basic - Employee jacket stored with or above food.
  • Basic - Grease accumulated under cooking equipment.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef in walk in cooler.
 6/13/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 10/24/2012Routine - FoodCall Back - Complied
  • Critical - Chemical spray bottle with pink liquid not labeled shelf of prep table
  • Container of lemons uncovered by soda machine
  • Critical - Employee drink cup stored in handsink
  • Employee handled raw beef then sliced cheese, cheese discarded
  • Feta cheese not date marked
  • Critical - No employee thermometer available
  • No probe type thermometer available
  • No visible thermometer in RIC
  • Critical - Observed employee fail to wash hands when changing gloves
  • Raw chicken and sliced beef stored over sliced cheese make table
  • Raw shell eggs stored over sliced mushrooms make table
  • Sliced cheese 47F diced ham 45F make table
 8/24/2012Routine - FoodWarning Issued
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • No Heimlich maneuver sign posted.
  • Critical - No handwashing sign provided at a handsink used by food employees.
  • Critical - No thermometer provided to measure temperature of food product.
  • Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
 6/13/2012Food-Licensing InspectionInspection Completed - No Further Action

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