SUBWAY
4749 NW 36 ST, Miami Springs FL 33166 · 305-785-1050
Last inspected Jul 20, 2026 · 4 visits since October 2023
OCT 23
AUG 24
JUL 25
JUL 26
▼ IMPROVING
4 inspections trending up, 41 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roast Beef (44° F - Cold Holding); Steak (46° F - Cold Holding); Grilled Chicken (49° F - Cold Holding); Teriyaki Chicken (48° F - Cold Holding) in front counter cold holding station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands first.
Cutting board has cut marks and is no longer cleanable. Observed at front counter.
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Observed bucket with sanitizer stored inside hand wash sink inside kitchen. Operator removed sanitizer bucket and properly stored it.
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored by food on prep table inside back kitchen. Operator removed food.
Working containers of food removed from original container not identified by common name. Observed salt container at front counter.
Oct 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee put a hat on and continued to work with cooking equipment and did not wash hands and change gloves.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.observed employee washed, rinsed but never sanitized utensils.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roast Beef (44° F - Cold Holding); Steak (46° F - Cold Holding); Grilled Chicken (49° F - Cold Holding); Teriyaki Chicken (48° F - Cold Holding) in front counter cold holding station.
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.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was not familiar with the different types of sanitizer test strips.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment uses quaternary solution and the able test strip available is for chlorine.
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. At the time of the inspection, the following three employees were working at the establishment: Efrain, Ines, Maricela.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table.
Employee with no hair restraint while engaging in food preparation. Observed employee in the kitchen area with no hair restraint.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three compartment sink was not set up and employee washing utensils without properly sanitizing them at the end.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop touching chicken in front counter.
No copy of latest inspection report available.
Wet mop not stored in a manner to allow the mop to dry.
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.