SUBWAY #36329
11637 RED RD, Miramar FL 33025 · 954.432.4344
Last inspected Jul 24, 2026 · 4 visits since August 2023
4 inspections within 10 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 · $480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2015025922 | Apr 17, 2015 | Jun 29, 2015 | $480 |
Inspection history
4 visits, newest first
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs at 103F Employee placed in microwave and reheated to 170F
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 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 Heimlich maneuver/choking sign posted.
Show the remaining 1 finding ▾
Toilet leaking. Observed toilet in women' bathroom leaking
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed meatballs (98-112F - Hot Holding) in front line steam table. Pet operator, meatballs rear heat in microwave then transfer to steam table 30 minutes prior to the inspection. Operator reheat item to 169F.
Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer unable to calibrate.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed precooked eggs cold held at 46F in front line cooler. Eggs has been stored in walk in cooler from yesterday and did not removed since. Precooked eggs transfer from walk in cooler to front line cooler during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed precooked eggs cold held at 46F in front line cooler. Eggs has been stored in walk in cooler from yesterday and did not removed since. Precooked eggs transfer from walk in cooler to front line cooler during inspection. See stop sale.
Equipment and utensils not properly air-dried - wet nesting. -Observed food containers stock piling before properly air dried.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat Station-; Turkey (47F - Cold Holding); Cooked chicken (46F - Cold Holding). Per employee food items in unit less than 4 hours. Food items not prepared nor portioned today. Ice added to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Meatballs (122F - Hot Holding). Per employee food item in unit less than 2 hours. Items reheated to 170F.
Spray bottle containing water per employee not labeled. Employee labeled during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored next to hand washing sink entrance of kitchen. Employee stored in sanitizer bucket.
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.