Sub City
19900 NW 2 Ave, Miami Gardens, FL 33169 · Permanent Food Service · License 2312901
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection2 high priority (fixed before it reopened Oct 16), 1 intermediate (fixed before it reopened Oct 16), 1 basic-9
- Emergency closure on Oct 15, reopened Oct 16Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score71
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 visitOct 16, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 15, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed burger (51°F - Cold Holding); ham (52°F - Cold Holding); turkey (52°F - Cold Holding); cooked chicken (54°F - Cold Holding); tuna (52°F - Cold Holding) stored in the reach in cooler since last night. Observed slice tomatoes (49°F - Cold Holding); slice of cheese (50°F - Cold Holding); turkey (49°F - Cold Holding); ham (48°F - Cold Holding); tuna (50°F - Cold Holding); ground beef (49°F - Cold Holding) stored in the walk in cooler over night. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed burger (51°F - Cold Holding); ham (52°F - Cold Holding); turkey (52°F - Cold Holding); cooked chicken (54°F - Cold Holding); tuna (52°F - Cold Holding) stored in the reach in cooler since last night. Observed slice tomatoes (49°F - Cold Holding); slice of cheese (50°F - Cold Holding); turkey (49°F - Cold Holding); ham (48°F - Cold Holding); tuna (50°F - Cold Holding); ground beef (49°F - Cold Holding) stored in the walk in cooler over night. Stop sale issued.
Intermediate1
Code 04, Facilities to maintain food temperature: Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.
Observed reach in cooler and walk in cooler not holding temperature. Observed reach in freezer fully stocked.
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler on the cookline with an ambient temperature of 51°F. Observed walk in cooler with an ambient temperature of 49°F.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.