Subway 62263
13600 SW 288 St, Homestead, FL 33033 · Permanent Food Service · License 2334370
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 6 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 basic-9
- Safety score91
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 7, 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 visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at front counter turkey breast (49°F - Cold Holding); ham (45°F - Cold Holding); chicken strips (53°F - Cold Holding); beef (45°F - Cold Holding); chicken teriyaki (47°F - Cold Holding). As per operator for less than 4 hrs. Operator started to move inside walk in freezer for rapid cooling.
Fixed on the spotRepeat violation
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
Observed meatballs (119°F - Reheating); chicken soup (89°F - Reheating) inside steam table as per operator for less than 30 minutes. Operator placed in microwave to reheat.
Fixed on the spot
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed chicken strips, rotisserie chicken and beef (frozen) thawing at room temperature inside triple sink. Operator open cold water.
Fixed on the spot
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.