MIAMI SUBS
2749 HOLLYWOOD BLVD, Hollywood FL 33020 · 954.926.5460
Last inspected Jul 22, 2026 · 9 visits since February 2024
DEC 24
MAR 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024031942 | May 15, 2024 | Nov 26, 2024 | $400 |
Inspection history
9 visits, newest first
Jul 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline RIGHT FLIPTOP UPPER - cooked wings (61F - Cold Holding); fried wings (60F - Cold Holding) LOWER - shredded cheese (54F - Cold Holding); portioned cole slaw (55F - Cold Holding). Per manager, items not prepared or portioned today and in unit approximately 4 hours. Manager voluntarily discarded all items.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash sink set up in center compartment of triple sink instead of first sink. Employee began draining to clean and set up correctly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and scoop in standing water 56F at ice cream fliptop unit.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris in microwave at cookline.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage container on shelf above public food items in cookline left fliptop unit.
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
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
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
Floor tiles missing and/or in disrepair. Observed in walk in cooler at door threshold to walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Observed around door frame in walk in freezer
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at 2 drawer reach in cooler on cook line soiled
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer bucket
Sep 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
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
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.
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
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.
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at self service ice chute at beverage station in dining room
Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at front counter not labeled. Operator labeled windex
Interior of microwave has accumulation of grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 drawer reach in cooler on cook line
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
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
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
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink sanitizer tested at 200+ppm chlorine. Operator remade and retested at 100ppm chlorine
Equipment in poor repair. Cook line flip top lid has exposed insulation, gasket in poor repair. Operator states parts on order
Standing water in bottom of reach-in-cooler. Observed at left side cook line flip top
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing tomatoes with bare hands, tomatoes will no be heated to 145F. Discussed with operator. Operator instructed employee to wash hands and put on gloves
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer bucket tested at 200+ppm chlorine. Operator remade solution and retests at 100ppm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not date marked, operator stated opened for an unknown time. Operator discarded
Equipment in poor repair. Interior of flip top lid has exposed insulation, gasket at right side cook line flip top in poor repair
May 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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.
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.
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.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at cook line missing labels.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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.
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.
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.
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.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.