Subway
Last inspected: Aug 11, 2025
17
Score
Inspectors have visited Subway five times, with records going back to 2022. The most recent report on file is from Aug 11, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to 29 violations.
Looking across the full record, “equipment in poor repair” is the recurring theme, flagged four times.
By comparison, the average Miami facility scores 74, putting Subway on the weaker side. The pattern in the record is worth a careful look.
5
Inspections
2
Critical latest
3
Major latest
24
Minor latest
Inspection History
Aug 11, 2025
Routine - Food
2 critical violations. 3 major violations. 24 minor violations.
View 29 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee not wash hands before putting on gloves in between tasks. Observed staff dealing with tasks in the back of kitchen to prepping food and front counter. Coached employee on correct procedure.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut lettuce (45F - Cold Holding); Cut tomatoes (45F - Cold Holding) at front counter. As per person in charge, two hours. Advised person in charge to close flip lid to keep products at proper temperature. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at white cutting board located in the front counter soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the male restroom no paper towels.
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at hand wash sink located in the front area reading at a temperature of 84F for five minutes plus.
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling in the front counter area soiled.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal food containers stored above the 3 compartment sink not inverted.
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed a hot holding unit being stored in the hallway in front of restrooms.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at front counter white cutting board.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food metal containers located above 3 compartment sink not properly dried and with wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed freezer door gasket in poor repair. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the back exit door.
35B-01-4
Basic - Garbage can located outside has no lid or lid open/broken. Observed one dumpster did not have lids.
33-15-4
Basic - Garbage on the ground and/or pad around dumpster. Observed trash on the ground or pad in the dumpster area.
33-19-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed Iice buildup on the freezer door frame and on the floor. **Repeat Violation**
14-69-4
Basic - Missing drain plug at dumpster. Observed all three dumpsters with no plugs.
33-11-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on gaskets at both reach in cooler doors under slicer.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed a Knife located in the front prep line with an old label sticker around the handle. Person in charged removed label from knife. **Corrected On-Site**
16-46-4
Basic - Stored food not covered. Observed egg patties located in the freezer not covered.
08B-12-5
Basic - Tile missing. Observed a tile missing located at the hand wash sink back area.
36-36-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at mop sink area to be soiled. Observed the wall near prep table in the back area soiled.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed the oil and vinegar bottles at front line prep counter not labeled and a spray bottle located on a shelving unit in front of notice board of back area, without an identifying label.
02D-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no visible thermometer inside the reach in cooler located under the meat slicer in the front area.
05-09-4
Basic - Building components, attachments or fixtures in poor repair. Observed the cooling unit vent screen in the walk-in cooler rusted.
36-51-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed cO2 tanks in the back area near mop sink not properly secured.
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at back kitchen food preparation, food storage, and warewashing area.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling panel holes in mop sink area and front counter area.
36-32-5
17
Sep 23, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grabbed a small knife that fell on the floor placed it in the hand wash sink continued to engage in food preparation and failed to wash hands prior. Instructed employee to wash hands and explained the importance of proper hand washing. **Corrective Action Taken**
12A-29-4
High Priority - Toxic substance/chemical improperly stored. Observed Sani solution stored on storage shelves by the walk in freezer above Sprite, coca cola bottles and also clean serving trays.
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a small knife stored in the hand wash sink located at front counter.
31A-11-4
Basic - Equipment in poor repair. Observed walk in freezer gasket torn.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
61
Oct 31, 2023
Routine - Food
No violations found.
100
Oct 27, 2023
Food-Licensing Inspection
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.observed potato soup (111F - Hot Holding) at steam table. As per employee for 30 minutes. Employee reheated product to ( 170F - Reheating). **Corrected On-Site**
03B-01-6
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at back preparation and ware washing areas.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed stain ceiling tiles located at prep area.
36-32-5
Basic - Equipment in poor repair. Observed fan guard at walk in cooler in disrepair.
14-11-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls located at dry storage.
36-27-5
67
Jul 5, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded cheese white (50 F - Cold Holding); shredded cheese yellow (49F - Cold Holding); sliced cheese (51 F - Cold Holding); chicken (50 F - Cold Holding); tuna salad (48F - Cold Holding); beef shredded (51 F - Cold Holding); chicken Italian marinade (50F - Cold Holding); ham (51 F - Cold Holding); turkey (48 F - Cold Holding); cooked eggs (53F - Cold Holding); roast beef (53F - Cold Holding); capicola(47 F - Cold Holding)at front counter. As per manager food has been in the reach in cooler for more than 24 hours, since Sunday night. Closed on Monday. **Warning**
01B-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at Bibb hose on mop sink. **Warning**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at front counter. **Warning**
22-02-4
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Observed no ambient thermometer in reach in cooler in front station. **Warning**
05-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda dispensing boxes. **Warning**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with cut marks at front station. **Warning**
14-09-4
Basic - Equipment in poor repair. Observed reach in cooler not holding temperature. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap at back exit door. **Warning**
35B-01-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking from three compartment sink faucet. **Warning**
29-11-4
50
Frequently Asked Questions
When was Subway last inspected?
The most recent health inspection at Subway on file is from Aug 11, 2025. The public record contains five inspections in total.
What is the most common violation at Subway?
Across the inspection record, “equipment in poor repair” has been cited four times, more than any other issue at Subway.
How does Subway compare to other restaurants in Miami?
Subway most recently scored 17 out of 100, which is lower than the Miami average of 74.
Has Subway's inspection record improved over time?
No. Recent inspections at Subway have averaged around 29 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Subway 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 Subway inspected?
Based on the inspection history on file, Subway is inspected around two times per year on average.
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