Subway 3147 INC
2360 W 68 St, Hialeah, FL 33016 · Permanent Food Service · License 2319981
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 Sep 14 routine inspection3 high priority (1 fixed by the Sep 15 follow-up, 2 fixed on the spot), 3 basic (1 repeat)-13
- Safety score87
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 visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Still observed at the time of callback inspection.
More time given
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Still observed at the time of callback inspection.
More time given
- First visitSep 14, 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 chicken (53°F - Cold Holding); cut tomatoes (52°F - Cold Holding); ham (52°F - Cold Holding); turkey (53°F - Cold Holding); steak (53°F - Cold Holding); spinach (50°F - Cold Holding)for less than 4 hours as per operator, operator placed under ice.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed meatballs (119°F - Hot Holding); chicken soup (122°F - Hot Holding); potatoes soup (128°F - Hot Holding) for less than 4 hours as per operator, operator reheated at 165°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
See stop sale. Observed multiple open bottles of water inside the drinking ice machine .
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee preparing sandwich with no hair restraints. Operator placed hair restraint during inspection. Repeat Violation Repeat Violation Warning
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.