J &J Sub Quality Grill
15260 SW 280 St Ste 111, Homestead, FL 33032 · Permanent Food Service · License 2331725
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 Aug 17 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate, 4 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 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 raw beef (49°F - Cold Holding) inside reach in freezer across fryers at front counter. Observed Swiss cheese (46°F - Cold Holding) across cook. As per operator for less than 4 hrs.
Repeat violation
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed on top of chest freezer. As per operator for less than 30 minutes. Operator placed inside reach in cooler for rapid cooling.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed windex on prep table across triple sink. Employee removed.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand sink at front counter blocked by trash can.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar inside plastic container at front counter no labeled.
Repeat violation
Code 12, Handwashing and hygienic practices: Observed employee food on prep table across triple sink.
Operator removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed inside reach in cooler across fryer. Employee started to dry water.
Fixed on the spot
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Observed license states 0 units. Observed restaurant has 14 units.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.