Miami Subs
Last inspected: Jan 8, 2026
61
Score
Across the available record, Miami Subs has nine inspections on file, the first dated 2022. On Jan 8, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing three times across the record.
Compared to other Hollywood restaurants (averaging 75), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored above cut lettuce in cook line flip top cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Equipment drain line draining into handwash sink. Observed at hand wash sink next to walk in cooler. Operator rerouted to main drain. Discussed with operator **Corrected On-Site** **Repeat Violation**
31A-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at 2 drawer reach in cooler on cook line soiled
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 76F at ice cream freezer. Operator discarded water, replaced utensils **Corrected On-Site**
10-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed around door frame in walk in freezer
14-69-4
Basic - Floor tiles missing and/or in disrepair. Observed in walk in cooler at door threshold to walk in freezer
36-17-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer bucket **Corrected On-Site**
21-12-4
61
Sep 3, 2025
Routine - Food
No violations found.
100
Sep 2, 2025
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked gyro (46F-49F - Cooling) per operator gyro was cooked yesterday and has been cooling overnight. See Stop Sale **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked gyro (46F-49F - Cooling) per operator gyro was cooked yesterday and has been cooling overnight. See stop sale. **Warning**
01B-36-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak with gloved hands then proceed to work with cooked fries without removing gloves and washing hands. Operator instructed employee to remove gloves and wash hands **Corrective Action Taken** **Warning**
12A-12-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side flip top: cooked fried chicken (55F-60F); cooked baked chicken wings (48F-58F); shredded cheese (53F); coleslaw (54F); tsaziki sauce (58F); left side flip top: cut tomatoes (54F); shredded cheese (65F); cooked mushrooms (46F); feta (50F; hot dog (46F); sauerkraut (49F). Per operator items stored in unit over night. Monitored unit with no changes in temperature. Items not prepared or portioned today. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side flip top: cooked fried chicken (55F-60F); cooked baked chicken wings (48F-58F); shredded cheese (53F); coleslaw (54F); tsaziki sauce (58F); left side flip top: cut tomatoes (54F); shredded cheese (65F); cooked mushrooms (46F); feta (50F); hot dog (46F); sauerkraut (49F). Per operator items stored in unit over night. Monitored unit with no changes in temperature. Items not prepared or portioned today. See Stop Sale **Warning**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Observed roof leak hose draining into hand wash sink outside of walk in cooler. Operator rerouted hose to main drain **Corrected On-Site** **Warning**
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at self service ice chute at beverage station in dining room **Warning**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at front counter not labeled. Operator labeled windex **Corrected On-Site** **Warning**
41-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 drawer reach in cooler on cook line **Warning**
22-16-4
Basic - Interior of microwave has accumulation of grease/food debris. **Warning**
22-08-4
32
Mar 21, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink sanitizer tested at 200+ppm chlorine. Operator remade and retested at 100ppm chlorine **Corrected On-Site**
41-18-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up dropped single service items then proceed to handle utensils. Discussed with operator. Operator instructed employee to remove gloves and wash hands **Corrected On-Site**
12A-09-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw burger in cook line reach in cooler. Operator reorganized **Corrected On-Site**
08A-20-5
Basic - Equipment in poor repair. Cook line flip top lid has exposed insulation, gasket in poor repair. Operator states parts on order **Corrective Action Taken** **Repeat Violation**
14-11-5
Basic - Standing water in bottom of reach-in-cooler. Observed at left side cook line flip top
29-49-6
58
Dec 3, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
64
May 15, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In 2 Drawer lowboy under gyro cone, container of raw chicken above container of raw burgers. Manager rearranged items for proper separation. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 2 Drawer lowboy under gyro cone, container of raw chicken above containers of cut peppers and mushrooms. Manager rearranged for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container with straw on prep table by left make line next to single service containers. Employee moved beverage to bottom shelf of table. **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at cook line missing labels.
02D-01-5
67
Feb 28, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucet at mop sink with attached hose missing vacuum breaker.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler packs of raw burgers above open pickle bucket. Manager moved burgers to bottom shelf for proper separation. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table by gyro cone, cooked onions (81F - Hot Holding). Per employee on table 30-40 minutes. Employee reheated on grill and placed in steam well. **Corrective Action Taken**
03B-01-6
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. Bulletin provided to be posted.
11-27-4
58
Oct 18, 2022
Routine - Food
No violations found.
100
Jul 20, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 08/31/2021 expired. **Warning**
53B-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Walk-in freezer- observed case of chicken being stored on the floor. Operator removed case of chicken from the floor. **Corrected On-Site**
08B-38-4
82
Frequently Asked Questions
When was Miami Subs last inspected?
The most recent health inspection at Miami Subs on file is from Jan 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Miami Subs?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Miami Subs.
How does Miami Subs compare to other restaurants in Hollywood?
Miami Subs most recently scored 61 out of 100, which is lower than the Hollywood average of 75.
Has Miami Subs' inspection record improved over time?
Results have been roughly steady. Inspections at Miami Subs have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Miami Subs means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Miami Subs inspected?
Based on the inspection history on file, Miami Subs is inspected around three times per year on average.
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