MAYO SUBS

Name: MAYO SUBS
Address: 439 E MAIN ST, MAYO, FL, 32066, US
Rating: 85.3

439 E MAIN ST, MAYO, FL 32066

License #4400064

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.3 Grade B / 100

Solid Health Score

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Quick take

MAYO SUBS in MAYO currently holds an InspectFL Health Score of 85.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on November 19, 2025. Across those visits, inspectors documented 30 total violations — 5 critical, 5 major, 20 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside refrigerated make-table at cookline: ranch dressing cups (52F-61F - Cold Holding). Employee stated the ranch cups are made with buttermilk. Employee stated the ranch cups were pulled from another cooler and left at room temperature for approximately 15 minutes 15-20 minutes prior. Inspector had employee add ice to the ranch to rapidly cool to 41F. 2. On prep table at cookline: buffalo sauce with butter (70F - Cold Holding). Employee stated the buffalo sauce is mixed with butter. Employee stated the buffalo sauce has been stored at room temperature on the prep table for approximately one hour and moved it to the freezer to rapidly cool to 41F.
[14-38-4] Food storage container/container lid cracked or broken. Lid of sugar bin at front counter chipped on corner.
[14-01-5] Bowl or other container with no handle used to dispense food. 1. Single-use condiment cup without handle stored down inside container of buffalo sauce at cookline. 2. Drink cup without handle stored down inside bin of sugar near front counter.
[35A-03-4] Dead roaches on premises. Three dead roaches on floor inside cabinet below fountain machine. Inspector had employee sweep the area during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table at cookline. Employee removed them phone from the table during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of equipment at cookline soiled with grease. 2. Hood filters above cookline soiled with grease and/or food debris. 3. Floor below fountain machine counter soiled with sticky food debris.
[36-50-4] Unclean building components, attachments or fixtures. 1. Wall behind and around fryers soiled with grease. 2. Floor in kitchen near handwash sink soiled with grease and/or food debris. 3. Several ceiling tiles and air vents soiled with dust throughout establishment. 4. Wall and conduit on wall beside pizza oven soiled with dust.
[29-11-4] Water leaking from pipe and/or faucet/handle. Drain pipe below three-compartment sink leaking.
[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. No sanitizer of any kind available for warewashing. An employee purchased bleach from the store during this inspection.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle inside exterior unisex restroom.
[25-05-4] Single-service articles improperly stored. Box containing single-use cups stored directly on floor in storage shed behind building.
[31B-02-4] No handwash sign and/or paper towels/mechanical hand drying device provided at handwash sink. No towels or handwash sign at handwash sink in exterior restroom.
[32-07-5] Bathroom facility not clean. Exterior restroom has trashand building materials scattered inside.
[33-16-4] Open dumpster lid. Dumpster lid left open.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three-compartment sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1. Tube of raw ground sausage stored directly on top of container of fully-cooked white gravy inside cooler at cookline. 2. Flat of raw shell eggs stored on shelf above carton of milk inside cooler at cookline. Employee rearranged the shelf during this inspection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 1. Six co2 tanks not secured on concrete behind building. 2. One co2 tank not secured inside storage shed behind building.

Administrative complaint recommended
[08B-38-4] Food stored on floor. Jug of cookline oil stored directly on floor at cookline.
[41-10-4] Toxic substance/chemical improperly stored. Aerosol can containing stainless steel polish stored on shelf directly beside nonstick pan spray and directly above shelf containing condiments. Manager removed chemicals from the area during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On prep table at cookline: raw shell eggs (82F ambient - Cold Holding). Manager stated the eggs have been held on the counter for approximately two hours. Inspector had manager move the eggs to a cooler to cool to 41F. 2. Inside refrigerated make-table at cookline: chicken (46F - Cold Holding); buttermilk ranch dressing (46F - Cold Holding); buttermilk ranch dressing (45F - Cold Holding); buttermilk ranch dressing (45F - Cold Holding); buttermilk ranch dressing (46F - Cold Holding); buffalo sauce with butter (46F - Cold Holding); buttermilk (50F - Cold Holding); ambient (47F). Manager stated all listed items have been stored inside the cooler overnight and have not been removed today. Ambient air temperature inside bottom of unit is 47F. Stop sales issued.
[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. Inside refrigerated make-table at cookline: chicken (46F - Cold Holding); buttermilk ranch dressing (46F - Cold Holding); buttermilk ranch dressing (45F - Cold Holding); buttermilk ranch dressing (45F - Cold Holding); buttermilk ranch dressing (46F - Cold Holding); buffalo sauce with butter (46F - Cold Holding); buttermilk (50F - Cold Holding); ambient (47F). Manager stated all listed items have been stored inside the cooler overnight and have not been removed today. Ambient air temperature inside bottom of unit is 47F.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between prep table and refrigerated make-table at cookline.
[05-03-4] Probe thermometer not within the intended measuring range of use. Manager only has a meat thermometer that does not reach 41F or below.
[33-31-5] Unnecessary items/unused equipment on the premises. 25 large empty oil containers on ground behind walk-in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside refrigerated make-table at cookline: chicken (46F - Cold Holding); buttermilk ranch dressing (46F - Cold Holding); buttermilk ranch dressing (45F - Cold Holding); buttermilk ranch dressing (45F - Cold Holding); buttermilk ranch dressing (46F - Cold Holding); buffalo sauce with butter (46F - Cold Holding); buttermilk (50F - Cold Holding); ambient (47F). Manager stated all listed items have been stored inside the cooler overnight and have not been removed today. Ambient air temperature inside bottom of unit is 47F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Side of reach-in freezer at cookline soiled with grease. 2. Area around nozzles of fountain machine soiled with lime-like substance. 3. Handles on sliding door of pizza freezer soiled with black substance.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous and absorbent acoustic ceiling tiles in-use throughout kitchen.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Three co2 tanks not secured behind building.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees who work in kitchen and handle food hired in 07/2022 without proof of food handler training.
[35A-03-4] Dead roaches on premises. 1. One dead roach on floor below prep table in kitchen. Manager swept the area during this inspection. 2. Three dead roaches on floor inside soda syrup cabinet in dining area.

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