SUBWAY 32386
9326 SW 56 ST, Miami FL 33165
Last inspected Jul 13, 2026 · 4 visits since August 2023
4 inspections within 12 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.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2017026246 | Apr 19, 2017 | Jul 6, 2017 | $160 |
Inspection history
4 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meat balls (123F - Hot Holding) at the steam table. As per operator, product has been there for about 2 hours. Operator began to reheat product to 165F or above to correct parameters.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the front line service station with soiled gaskets.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed broccoli cheddar soup (109F - Hot Holding) at the steam table near front counter. As per operator, it was placed no more than half an hour ago. Operator began to reheat product to 165F.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for soups, meatballs and butter at steam table, no written procedures available. Printed and provided written procedures and manager completed form during inspection.
Unclean building components, attachments or fixtures. Observed walk in cooler fan cover soiled with dust.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed broccoli soup (112F - Reheating) at preparation area. Person in charge took product to reheat to 165F.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as control for meatballs and broccoli soup. Provided written procedures to person in charge.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on preparation table near tea urn.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium solution at 0ppm at preparation area and front counter. Person in charge replenished solution with quaternary ammonium. Final reading 200ppm.
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.