Subway
1905 W 35 St #155, Hialeah, FL 33012 · Permanent Food Service · License 2328768
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 16 routine inspection3 high priority (1 fixed by the Aug 21 follow-up, 2 fixed on the spot), 1 intermediate, 2 basic-14
- Safety score86
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 visitAug 21, 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 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed steak (48°F - Cold Holding) at front counter, as per operator less than 2 hours. Operator moved to walk in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed broccoli soup (116°F - Hot Holding) as per operator less than 1.5 hours. Operator proceeded to reheated.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 150ppm)
Intermediate1
Code 11, Employee health: 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.
Observed no employee agreement for new employees Amanda and Chris.
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed cooked chicken (frozen) next to 3 compartment sink, operator moved to walk in cooler.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 150ppm)
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.