J &J Sub Quality Grill
Last inspected: Mar 25, 2026
32
Score
J &J Sub Quality Grill appears in inspection records 11 times, starting in 2022. The most recent report on file is from Mar 25, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to seven violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
That's lower than the typical Homestead restaurant, which scores around 70. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
3
Critical latest
2
Major latest
10
Minor latest
Inspection History
Mar 25, 2026
Complaint Full
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked turkey inside reach in freezer by hallway.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (47F - Cold Holding) inside chest freezer across 3 compartment sink, as per employee over 4 hours. Operator discarded during inspection.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding) inside chest freezer across 3 compartment sink, as per employee over 4 hours. Operator discarded during inspection. **Corrected On-Site**
03A-02-5
Intermediate - 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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area.
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food in standing unit across 3 compartment sink. Employee removed during inspection. **Corrected On-Site**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink at preparation area at front counter, operator removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed throughout preparation area.
36-73-4
Basic - Food stored on floor. Observed cooking oil container stored on floor at front counter, operator stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in standing freezer by hall way.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in standing unit across 3 compartment sink.
22-16-4
Basic - Single-service articles improperly stored. Observed deli paper case stored on floor by 3 compartment sink.
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified at front counter.
02D-01-5
32
Jan 21, 2026
Routine - Food
No violations found.
100
Jan 13, 2026
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Observed no hot water, running for approximately 5 minutes at 79. - From follow-up inspection 2026-01-13: Observed no hot water, running for approximately 5 minutes at 79. **Time Extended**
27-06-4
Intermediate - - From initial inspection : Intermediate - 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. Observed no training for Edwin, Yesli and Nano have been working more than 60 days. - From follow-up inspection 2026-01-13: **Time Extended**
53B-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Yaine and Wendy food handlers expired. - From follow-up inspection 2026-01-13: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water, running for approximately 5 minutes at 79. - From follow-up inspection 2026-01-13: Observed no hot water, running for approximately 5 minutes at 79. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed some floor tiles in disrepair by 3 compartment sink. - From follow-up inspection 2026-01-13: Still observed. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in standing units across walk across 3 compartment sink. - From follow-up inspection 2026-01-13: Still observed. **Time Extended**
22-16-4
61
Jan 12, 2026
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef steak and raw chicken stored on same container at reach freezer.
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced ham (44F - Cold Holding) in reach in cooler at front counter, as per operator over 4 hours. Operator discarded during inspection. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (44F - Cold Holding) in reach in cooler at front counter, as per operator over 4 hours. Operator discarded during inspection. **Corrected On-Site**
03A-02-5
Intermediate - No hot running water at three-compartment sink. Observed no hot water, running for approximately 5 minutes at 79°.
27-06-4
Intermediate - 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. Observed no training for Edwin, Yesli and Nano have been working more than 60 days.
53B-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Yaine and Wendy food handlers expired.
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water, running for approximately 5 minutes at 79°.
27-16-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed vegetables cutter stored on floor at front counter. Operator moved to dishwashing area. **Corrective Action Taken**
24-07-4
Basic - Floor tiles missing and/or in disrepair. Observed some floor tiles in disrepair by 3 compartment sink.
36-17-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in standing units across walk across 3 compartment sink.
22-16-4
Basic - Single-service articles improperly stored. Observed sandwich bags case stored on floor at kitchen area, operator stored properly during inspection. **Corrected On-Site**
25-05-4
35
Jul 28, 2025
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing their hands. Coached employee on proper procedures.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above bacon inside standing unit at preparation area. Operator stored properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding); sliced ham (47F - Cold Holding) at front counter, as per operator lid was kept open less than 2 hours. Operator closed lid during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (109F - Hot Holding) at front counter, as per operator less than 4 hours. Employee proceeded to reheat sauce. **Corrective Action Taken**
03B-01-6
Basic - Single-service articles improperly stored. Observed napkins cases stored on floor by the back door.
25-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink next to reach in cooler at front counter. Operator removed during inspection. Also observed personal phone stored on preparation sandwich area at front counter. **Corrected On-Site**
40-06-5
Basic - Old labels stuck to food containers after cleaning. Observed on clean metal containers on shelves above 3 compartment sink.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on standing reach in freezer.
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in freezer.
22-16-4
43
Jan 2, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (47F - Cold Holding) on reach in cooler at front counter, as per employee less than 2 hour. Employee moved some of the sliced cheese to other unit. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (119F - Hot Holding) at front counter, as per manager over 4 hours. Cheese sauce was discarded. **Corrected On-Site**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak inside reach in cooler across 3 compartment sink. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled orange cutter at front counter.
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to 3 compartment sink.
31B-05-4
Basic - Food stored on floor. Observed oil bottle stored on floor at front counter. **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Boson clean metal containers above 3 compartment sink. **Corrected On-Site**
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak package ( frozen) inside 3 compartment sink. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
41
Jul 8, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
33
Dec 21, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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. Provided form during inspection. **Warning** - From follow-up inspection 2023-12-21: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in unisex bathroom. **Warning** - From follow-up inspection 2023-12-21: **Time Extended**
32-04-4
86
Aug 25, 2023
Food-Licensing Inspection
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Washing Fruits and Vegetables
FL-42
58
Aug 1, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
50-08-7
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw steak stored in nonfood- grade bags, in 2 doors freezer. **Warning**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in 2 door cooler, employee rearranged properly during inspection. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - 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. Provided form during inspection. **Warning**
11-26-1
Intermediate - 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. Provided form during inspection. **Warning**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in both hand wash sink, employee restocked during inspection. **Corrected On-Site** **Warning**
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in unisex bathroom. **Warning**
32-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in cooler at the back of the kitchen. Employee removed during inspection. **Warning**
12B-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed sauce container not identified in reach in cooler. **Warning**
02D-01-5
37
Nov 10, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available l **Warning** - From follow-up inspection 2022-11-10: Still observed. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at the front hand wash sink. **Warning** - From follow-up inspection 2022-11-10: Still observed. **Time Extended**
29-11-4
86
Frequently Asked Questions
When was J &J Sub Quality Grill last inspected?
The most recent health inspection at J &J Sub Quality Grill on file is from Mar 25, 2026. The public record contains 11 inspections in total.
What is the most common violation at J &J Sub Quality Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at J &J Sub Quality Grill.
How does J &J Sub Quality Grill compare to other restaurants in Homestead?
J &J Sub Quality Grill most recently scored 32 out of 100, which is lower than the Homestead average of 70.
Has J &J Sub Quality Grill's inspection record improved over time?
Yes. Recent inspections at J &J Sub Quality Grill have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at J &J Sub Quality Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is J &J Sub Quality Grill inspected?
Based on the inspection history on file, J &J Sub Quality Grill is inspected around three times per year on average.
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