SUBWAY 62263
13600 SW 288 ST, Homestead FL 33033 · 305-386-0508
Last inspected Aug 7, 2026 · 5 visits since July 2023
4 inspections within 6 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. Provided form during inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter turkey breast (49F - Cold Holding); ham (45F - Cold Holding); chicken strips (53F - Cold Holding); beef (45F - Cold Holding); chicken teriyaki (47F - Cold Holding). As per operator for less than 4 hrs. Operator started to move inside walk in freezer for rapid cooling.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed meatballs (119F - Reheating); chicken soup (89F - Reheating) inside steam table as per operator for less than 30 minutes. Operator placed in microwave to reheat.
Time/temperature control for safety food thawed in an improper manner. Observed chicken strips, rotisserie chicken and beef (frozen) thawing at room temperature inside triple sink. Operator open cold water.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded steak (47F); sliced cheese (48F - Cold Holding); at front counter next, as per operator less than 2 hours. Operator cover food containers to rapid cooling.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed chicken soup (69F - Reheating) at front counter, as per operator over 2 hours. Operator proceeded to reheated food.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging food preparation not wearing a hair restraint.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 100 ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roasted chicken (50 F - Cold Holding) in it original package at walk in cooler. As per operator was thawed outside for a while. Operator put the product in the walk in cooler for rapid cooling.
Handwash sink used for purposes other than handwashing. Observed food residual inside of hand wash sink front counter.
Two Carbon dioxide/helium tanks not adequately secured.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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. Provided form during inspection.
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. Provided form during inspection.
Current Hotel and Restaurant license not displayed.
Time/temperature control for safety food thawed in an improper manner. Observed cooked beef packets ( frozen) in preparation table, employee moved to walk in cooler during inspection.
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.