MIAMI SUBS #22
317 W ATLANTIC BLVD, Pompano Beach FL 33060 · 954.946.0101
Last inspected Jul 16, 2025 · 6 visits since August 2023
NOV 23
JUL 24
OCT 24
JUL 25
JUL 25
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
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. Emailed operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jul 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, sliced tomatoes (45F - Cold Holding); cooked chicken wings (52F - Cold Holding). Operator stated held less than two hours. Moved items to different cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup upon walk on freezer along the seal of the door.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in reach in coolers
Soiled dry wiping cloth in use. On cook line, multiple soiled wiping cloths stored on cutting boards.
Jul 2, 2025Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw beef stored above cooked chicken wings. Operator moved cooked chicken to top shelf
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken, changed gloves but no handwashing between handwashing ready to eat foods. Discussed with operator the proper handwashing procedure. Employee washed hands.
Handwash sink used for purposes other than handwashing. Handwashing dink at cook line used to fill up sanitizer bucket.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line soiled with dust
Oct 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink by three compartment sink used to store cup and used paper towel
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black/green mold like substance
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine soiled surface
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 77°F with utensils. Operator turned on warmer.
Jul 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
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. Sent to operator
Handwash sink used for purposes other than handwashing. Handwashing sink has food residue by three compartment sink
No probe thermometer provided to measure temperature of food products. Probe thermometer battery dead
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer due to gap in door
Stored food not covered. In reach in freezer on cook line, stored food not covered. Operator covered food.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Emailed operator
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On top of microwave on cook line, standing water 78°F with utensils. Operator removed.
Aug 25, 2023Inspection 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 ▾
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. At cook line Make top cooler; tuna salad (48°F - Cold Holding); feta cheese (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Make top cooler; tuna salad (48°F - Cold Holding); feta cheese (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store whisk. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.