Miami Subs
Last inspected: Feb 17, 2026
78
Score
The health department has logged 10 inspections at Miami Subs, the earliest from 2022. On Feb 17, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about six violations before that.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Miami Subs' latest score is in line with the Plantation average of 77. The full picture is one of consistent compliance.
10
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 17, 2026
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm). Operator corrected to 100ppm. **Corrected On-Site**
41-15-5
Basic - Interior of Migali freezer near the cook line has exposed insulation.
14-36-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed employee beverage. **Corrected On-Site**
12B-13-4
78
Jan 27, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation in Migali Freezer by the walk in cooler.
14-36-5
95
Sep 19, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
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. Observed coleslaw (56F - Cold Holding); sliced tomatoes (48-52F - Cold Holding) in right flip top cooler on cook line. As per operator items not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (56F - Cold Holding); sliced tomatoes (48-52F - Cold Holding) in right flip top cooler on cook line. As per operator items not prepped or portioned today. See stop sale.
03A-02-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed interior of mengali reach in freezer with exposed insulation. **Repeat Violation**
14-36-5
70
Mar 18, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patties stored in contact top of pickles. Operator stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 1 thawed portion of mahi. In walk in cooler
01B-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips.
16-37-1
Intermediate - Spray bottle containing toxic sanitizer substance not labeled. Located at front counter. Operator labeled **Corrected On-Site**
41-17-4
Basic - Commercially processed reduced oxygen packaged fish mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 1 thawed portion of mahi. In walk in cooler. See stop sale.
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee Togo container with pizza slices not segregated from food to be served to the public in walk in cooler. Operator voluntarily discarded. **Corrected On-Site**
08B-49-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in migali reach in freezer door exposed insulation.
14-36-5
52
Sep 24, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - Observed raw chicken stored over fries in reach in freezer. Operator relocate raw chicken to another unit. **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at cookline block with potable Air Conditioning unit.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline.
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on AC vents throughout establishment. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. -Observed reach in cooler gasket at cookline in disrepairs.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster.
23-03-4
61
Mar 6, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 1 dented can with ripe olives in dry storage area.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed hotdogs cold held in walk in cooler at 44F. Operator placed ice pack on hotdogs for quick chill. -Observed commercially process coleslaw cold held in reach in cooler at 47F. Per operator, item transfer from walk-in cooler to reach in cooler 3.5 hours prior to the inspection. Operator placed coleslaw on ice bath for quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust buildup on AC vents in prep area
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed from vacuum packaging.
06-09-1
Basic - Equipment in poor repair. Observed walk in cooler gasket in disrepairs.
14-11-5
Basic - Food stored on floor. Observed cases with onions stored on walk in cooler floor.
08B-38-4
61
Nov 15, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hotdogs cold held in walk-in cooler at 44°F. Operator placed over stock portion on ice for quick chill. **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed bottles with employees drinking water stored in Maximum freezer not segregated or identified from restaurant foods
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone and keys stored on food preparation table.
40-06-5
74
Jun 22, 2023
Routine - Food
2 minor violations.
View 2 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Lighting Adequate; Required Shields in Place
FL-36
86
Jun 21, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler; coleslaw (50F - Cold Holding); feta cheese (53F - Cold Holding); sliced tomatoes (53F - Cold Holding).; tzatziki sauce (52F - Cold Holding); Chopped tomatoes (51F - Cold Holding), Flip top #2 ; tuna salad (57F - Cold Holding); ; sliced tomatoes (55F - Cold Holding); per operator held in flip top cooler since 10:00am not portioned or prep today more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flip top #1 ; coleslaw (50F - Cold Holding); feta cheese (53F - Cold Holding); sliced tomatoes (53F - Cold Holding).; tzatziki sauce (52F - Cold Holding); Chopped tomatoes (51F - Cold Holding), Flip top #2 ; tuna salad (57F - Cold Holding); ; sliced tomatoes (55F - Cold Holding) per operator held in cooler more than 4 hours. **Warning**
01B-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In food preparation area and ware washing station. **Warning**
36-37-5
Basic - Ceiling/ceiling tiles/vents by walk in cooler soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Bowl or other container with no handle used to dispense feta cheese in flip top cooler. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
61
Dec 15, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding unit, chicken breast (120-129F - Hot Holding). Item prepared less than one hour ago. Item being reheated to 165°F to hot hold **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline cooler #1 tuna salad (48-50F - Cold Holding); ham (48-50F - Cold Holding) #2; tzatziki sauce (48-50F - Cold Holding). Items in cooler less than 4 hours. Items removed from unit to be placed in walk in cooler and replaced with new product at appropriate temperature. **Corrective Action Taken**
03A-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.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. At container of bbq sauce and cheese. Cups removed **Corrected On-Site**
14-01-5
Basic - Food stored on floor. At walk in cooler, case of chicken stored on floor under shelving. Operator moved to shelving **Corrected On-Site**
08B-38-4
61
Frequently Asked Questions
When was Miami Subs last inspected?
The most recent health inspection at Miami Subs on file is from Feb 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Miami Subs?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Miami Subs.
How does Miami Subs compare to other restaurants in Plantation?
Miami Subs most recently scored 78 out of 100, which is about the same as the Plantation average of 77.
Has Miami Subs' inspection record improved over time?
Yes. Recent inspections at Miami Subs have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Miami Subs means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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