MIAMI SUBS GRILL
4513 LAKE WORTH RD, Greenacres FL 33463 · 561.641.3999
Last inspected Feb 10, 2026 · 12 visits since August 2023
NOV 24
MAR 25
SEP 25
JAN 26
FEB 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately twenty live flies at smoothie station at front counter in dining room. Flies landing on cabinets and walls.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026015383 | Jan 6, 2026 | Mar 30, 2026 | $1,800 |
| 2--2025031121 | Mar 5, 2025 | Jul 11, 2025 | $800 |
| 2--2025003162 | Nov 6, 2024 | Mar 3, 2025 | $400 |
| 2--2024000487 | Dec 12, 2023 | Mar 27, 2024 | $920 |
Inspection history
12 visits, newest first
Feb 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked meatballs (48F at 10:35am - Heated Cooling) as per operator stored since 12:00am The product never cooled down to 41F within a total of 6 hours. See stop sale
Dented/rusted cans present. See stop sale. 1 dented can of olives
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through the back door then touched oven to turn it on; no handwash Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw shrimp not commercially packaged stored over cooked chicken At walk in freezer: raw chicken breast slices not commercially packaged stored over cooked chicken Operator stored properly
Show the remaining 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked meatballs (48F at 10:35am - Heated Cooling) as per operator stored since 12:00am The product never cooled down to 41F within a total of 6 hours. See stop sale
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 to operator
Handwash sink used for purposes other than handwashing. Operator used handwash sink to fill sanitizer bucketwith water Advised operator that handwash sinks are only for handwashing
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Jan 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found In kitchen approximately 6 live flying insects landing on shelves and sealed packs of single service to go boxes, discussed with operator to eliminate all flying insects and clean and sanitize areas.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table meatballs (121F - Hot Holding); commercially processed cheese sauce (119F - Hot Holding); cooked chicken (120F - Hot Holding); cooked hamburgers (101F - Hot Holding) per operator products prepared on stove top grill and hot held in steam table for approximately 30 minutes, discussed with operator who moved products to stove and reheated products to 165F+.
Jan 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shaved beef and without washing hands or employee assembled customer sandwich, discussed with operator employee washed hands.
Live, small flying insects found In kitchen approximately 6 live flying insects landing on shelves and sealed packs of single service to go boxes, discussed with operator to eliminate all flying insects and clean and sanitize areas.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs and raw chicken stored above pickles and packets of sauce, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler sliced cheese (49F - Cold Holding) per operator cheese was not portioned or prepared today and removed from walk in cooler and placed in flip to approximately 25 minutes ago, discussed with operator who moved product to reach in freezer to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table meatballs (121F - Hot Holding); commercially processed cheese sauce (119F - Hot Holding); cooked chicken (120F - Hot Holding); cooked hamburgers (101F - Hot Holding) per operator products prepared on stove top grill and hot held in steam table for approximately 30 minutes, discussed with operator who moved products to stove and reheated products to 165F+.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine - 200+ppm) discussed with operator who corrected solution to Sanitizer Bucket (Chlorine - 100ppm)
Sep 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored directly above containers of sauces and lemons, discussed with operator who removed eggs.
Walk in cooler interior/shelves have accumulation of soil residues. All shelves inside walk in cooler heavily soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
Sep 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority4 Intermediate4 Basic
Show 14 findings ▾
Container of medicine improperly stored. In reach in cooler at front counter bottle of medication stored on top of single service packets of salad dressing, discussed with operator who removed medication.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer lobby and without washing hands employee handled cleaned amend sanitized dishes, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw beef and without washing hands employee handled cleaned and sanitized utensil, discussed with operator employee washed hands.
Live, small flying insects found In kitchen approximately 3 live flying insects landing on bag of onions, discussed its operator to kill flying insects and clean and sanitize area.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored directly above containers of sauces and lemons, discussed with operator who removed eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler sliced cheese (52F - Cold Holding) per operator product held in cooler for approximately 30 minutes, discussed with operator who moved product to walk in to chill.
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. Reviewed with operator and provided operator with email copy of big 6 poster
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. Reviewed with operator and provided clean up poster via email to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler diced tomatoes (50F - Cooling) at 11:10 since 11:00 50F at 11:45, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler to chill.
No soap provided at handwash sink. No soap at hand washing sink next to three compartment sink, discussed with operator who provided soap.
Cove molding at floor/wall juncture broken/missing. In kitchen cove molding missing from under dish washing area, discussed with operator to repair.
Dead roaches on premises. In kitchen approximately 1 dead roach in glue trap next to entrance of walk in cooler. In kitchen approximately 1 dead roach under storage rack next to bread oven. Discussed with operator who cleaned and sanitized area.
Open dumpster lid. Discussed with operator to close lid.
Walk in cooler interior/shelves have accumulation of soil residues. All shelves inside walk in cooler heavily soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
Mar 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: milk (49F - Cold Holding) As per operator, stored on counter for 10 mins. Not prepped or portioned today. Operator placed to quick chill. At flip top reach in cooler: sliced cheese (64F - Cold Holding) As per operator, stored 20 mins. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion. At walk in cooler: cheese (44F - Cold Holding); sauerkraut (44F - Cold Holding) As per operator, items stored from delivery less than 3 hours. Not prepped or portioned today. Advised operator to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer: fried chicken wings (79F - Hot Holding) As per operator, stored 15 mins; At grill: grilled wings (89F - Hot Holding) as per operator, stored 20 mins. Operator placed to reheat to 165F. At hot box: cooked fish (86F - Hot Holding) as per operator, stored since 50 mins; cooked boneless wings (89F - Hot Holding) as per operator, stored 50 mins; fried chicken breast (104F - Hot Holding) as per operator, stored 50 mins Operator placed to reheat to 165F.
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.
Mar 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator cleaned table then began handling clean pan at grill and utensil to reheat wings; no hand wash. Advised operator to wash hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak then handled clean paper wrap for sandwich to place bread in to wrap sandwich; no hand wash. Advised operator that employee should change and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: milk (49F - Cold Holding) As per operator, stored on counter for 10 mins. Not prepped or portioned today. Operator placed to quick chill. At flip top reach in cooler: sliced cheese (64F - Cold Holding) As per operator, stored 20 mins. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion. At walk in cooler: cheese (44F - Cold Holding); sauerkraut (44F - Cold Holding) As per operator, items stored from delivery less than 3 hours. Not prepped or portioned today. Advised operator to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer: fried chicken wings (79F - Hot Holding) As per operator, stored 15 mins; At grill: grilled wings (89F - Hot Holding) as per operator, stored 20 mins. Operator placed to reheat to 165F. At hot box: cooked fish (86F - Hot Holding) as per operator, stored since 50 mins; cooked boneless wings (89F - Hot Holding) as per operator, stored 50 mins; fried chicken breast (104F - Hot Holding) as per operator, stored 50 mins Operator placed to reheat to 165F.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nov 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee using cellphone and began handling clean equipment in back kitchen. Hands not washed before beginning work.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately twenty live flies at smoothie station at front counter in dining room. Flies landing on cabinets and walls.
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. hot dogs (47F - Cold Holding); American cheese (47F - Cold Holding); provolone (49F cold holding) in walk in cooler. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot dogs (47F - Cold Holding); American cheese (47F - Cold Holding); provolone (49F cold holding) in walk in cooler. Not prepped or portioned today. In unit over four hours.
Handwash sink used for purposes other than handwashing. Employee rinsing smoothie blender in hand sink
No soap provided at handwash sink. Next to triple sink
Equipment in poor repair. Walk in cooler door not sealing
Wet mop not stored in a manner to allow the mop to dry.
Dec 12, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 58 F in flip top reach in cooler, operator not determined how long food was being held, food was not prep or portion today. Stop sale issue. Operator discarded food...cold cut meat 46, turkey 48 F, coleslaw 49 F,cheese 49 F in flip top reach in cooler at kitchen. Per operator food being held less than 4 hours. Operator time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...Ambient cooling slice tomatoes 53 in flip top reach in cooler to serve customers, per operator food was cut 10 minutes earlier to take temperature after 30 minutes later took another temperature it is 53. Operator removed to walk in cooler.
Handwash sink used for purposes other than handwashing...dumped water and pouring water from handwashing sink.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas and hole in ceiling kitchen, dishwashing area.
Floors not maintained smooth and durable...whole in floor underneath ice machine.
Wet wiping cloth not stored in sanitizing solution between uses....couple wet clothes stored on the counter at front line. Operator removed.
Dec 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 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....cheese 50 F in flip top reach in cooler, operator not determined how long food was being held, food was not prep or portion today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 58 F in flip top reach in cooler, operator not determined how long food was being held, food was not prep or portion today. Stop sale issue. Operator discarded food...cold cut meat 46°, turkey 48 F, coleslaw 49 F,cheese 49 F in flip top reach in cooler at kitchen. Per operator food being held less than 4 hours. Operator time marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...slice tomatoes 53° in flip top reach in cooler to serve customers, per operator food was cut 10 minutes earlier to take temperature after 30 minutes later took another temperature it is 53°. Operator time marked food.
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... chlorine over 200 +++ ppm. Operator diluted at 100 ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...Ambient cooling slice tomatoes 53° in flip top reach in cooler to serve customers, per operator food was cut 10 minutes earlier to take temperature after 30 minutes later took another temperature it is 53°. Operator removed to walk in cooler.
Handwash sink used for purposes other than handwashing...dumped water and pouring water from handwashing sink.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas and hole in ceiling kitchen, dishwashing area.
Floors not maintained smooth and durable...whole in floor underneath ice machine.
Wet mop not stored in a manner to allow the mop to dry. Operator properly stored.
Wet wiping cloth not stored in sanitizing solution between uses....couple wet clothes stored on the counter at front line. Operator removed.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of prepared products with no date marks in walk-in cooler.
Food stored on floor. Observed multiple cases of plastic beverages stored on the floor behind the counter.
Nonfood-contact surface (walk-in cooler shelves) soiled with food debris.
Walk-in cooler shelves with rust that has pitted the surface.
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.