MIAMI SUBS GRILL #60
952 NORTHLAKE BLVD, Lake Park FL 33403 · 561.863.1212
Last inspected Aug 5, 2026 · 9 visits since August 2023
SEP 24
FEB 25
AUG 25
JAN 26
AUG 26
— STEADY
5 inspections within 22 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 procedures to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024068439 | Sep 20, 2024 | Jan 6, 2025 | $400 |
| 2--2024012251 | Feb 5, 2024 | Mar 28, 2024 | $360 |
| 2--2019024636 | Apr 25, 2019 | Jun 25, 2019 | $320 |
| 2--2019003639 | Jan 10, 2019 | Feb 22, 2019 | $440 |
Inspection history
9 visits, newest first
Aug 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-52F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food stored above the cold source; food out of temperature for approximately 1 hour; placed inside the cooler;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (118-126F - Hot Holding); in steam table; as per operator food reheated on the flat top and put inside the steam table; food out of temperature for approximately 30 minutes; operator placed on the flat top to reheat to 165 F
Reach-in cooler interior/walk-in cooler shelves have accumulation of soil residues.- at cook line
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- in the steam table Advised operator to change water and utensils
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over hot dogs in cooler at cook line Stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs in sauce (111F - Hot Holding); in steam table at cook line; food out of temperature for approximately 30 minutes; food placed on the stove to reheat to 165 F;
Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment from outside and then handled clean equipment, utensils and pans of food without washing hands. Operator discussed with employee who then washed hands.
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Partial gyro meat cone on broiler cooking, being sliced and placed on grill to finish being cooked. Operator stated partial gyro meat cone cooled after cooking longer than 1 hour last night. See stop sale.
Raw animal food stored over or with unwashed produce. At walk-in cooler; raw hamburger stored over unwashed onions. Operator moved raw hamburger.
Stop Sale issued due to food not being in a wholesome, sound condition. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Partial gyro meat cone on broiler cooking, being sliced and placed on grill to finish being cooked. Operator stated partial gyro meat cone cooled after cooking longer than 1 hour last night. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At front counter display cooler; milk no date. Operator stated does not know when milk was opened, not more than 3 days prior, applied appropriate date mark.
Hand wash sink not accessible for employee use at all times. Hand wash sink next to triple sink blocked by storage of multiple items in/over sink. Operator removed items from sink.
No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw hamburgers stored over tuna fish in cookline low boy. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked chicken (112F - Hot Holding), operators stated item held out of temperature for approximately 1 hour. Advised operator to reheat product to 165F.
Handwash sink used for purposes other than handwashing. At front counter, Handwashing sink being used for other purposes as evident by blender cup in handwashing sink.
Sep 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee wearing gloves handled raw chicken then touched a hoagie roll - operator instructed employee to remove gloves, wash hands and put on new gloves. Employee washed hand and put on new gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line drawers - burgers (48F - Cold Holding) not portioned or prepared today held in drawer under 2 hours - drawer was not fully closed - operator closed drawer.
Current Hotel and Restaurant license not displayed.
Apr 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority10 Intermediate3 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale At dry storage area 1 can of Marina sauce and 1 can of nachos jalapeños can damaged
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line cook grabbed a stack of raw beef patty and placed on grill and immediately grabbed hoagie roll without changing gloves and washing hands, employee washed hands and put on fresh gloves
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw hamburger patty and raw beef steak stored over sauces, at reach in cooler on make line, raw beef steak stored over cooked chicken wings. Operator stored all items properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At make line Hush puppy mix at 2:45pm 70F cooling since 9am per operator, product did not cool to 41F within 4 hours, see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At make line Hush puppy mix at 2:45pm 70F cooling since 9am per operator, product did not cool to 41F within 4 hours, see stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator
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 procedures to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. yogurt sauce prepared and portioned about 20 minutes ago: (53F - Cooling) 2nd temp 53F cooling at 2:44 product will not cool to 41F within 4 hours. Operator decided to discard product.
Handwash sink not accessible for employee use at all times. At rear hand washing sink container of cleaner in sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.Emailed form to operator
No soap provided at handwash sink. At front counter hand washing sink
Spray bottle containing toxic substance not labeled. At front counter spray bottle containing bleach not labeled
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of bread rack. Operator removed
Walk in cooler interior/shelves have accumulation of soil residues.
Oct 17, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw unpasteurized shell eggs over sliced peppers in walk in cooler. Operator removed eggs.
Handwash sink not accessible for employee use at all times degreaser stored in sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.