SUBWAY AT SILVER PALMS LLC
23268 SW 112 AVE, Miami FL 33032 · 305 257-5734
Last inspected Feb 3, 2026 · 6 visits since August 2023
3 inspections within 4 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 →
Inspection history
6 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 ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Observed dispenser was not working properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chicken Teriyaki (44F - Cold Holding) on rack at walk in cooler at kitchen area. As per operator for less than 2 hours.
Manager or person in charge lacking proof of food manager certification.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (46F - Cold Holding); teriyaki chicken (46F - Cold Holding) tuna salad (45F - Cold Holding); cooked steak (47F - Cold Holding) at front counter, as per employee less than 3 hours. Employee moved food to walk in cooler to cooldown temperature.
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 paper towels or mechanical hand drying device provided at handwash sink. Observed across 3 compartment sink.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food o shelves at walk in cooler.
A return visit. The problems from the previous inspection had been dealt with.
Show 3 findings ▾
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.
Open dumpster lid.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (78F - Hot Holding) at the front line, as per employee approximately 30 mins, employee proceeded to reheat.
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.
Open dumpster lid.
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.