Miami Subs
2749 Hollywood Blvd, Hollywood, FL 33020 · Permanent Food Service · License 1616159
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection1 high priority (fixed on the spot), 4 basic (1 repeat)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cookline RIGHT FLIPTOP UPPER - cooked wings (61°F - Cold Holding); fried wings (60°F - Cold Holding) LOWER - shredded cheese (54°F - Cold Holding); portioned cole slaw (55°F - Cold Holding). Per manager, items not prepared or portioned today and in unit approximately 4 hours. Manager voluntarily discarded all items.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Tongs and scoop in standing water 56°F at ice cream fliptop unit.
Repeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee beverage container on shelf above public food items in cookline left fliptop unit.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Wash sink set up in center compartment of triple sink instead of first sink. Employee began draining to clean and set up correctly.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Food debris in microwave at cookline.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.