Substantial Subs

5616 NW 167 St, Miami Lakes, FL 33014 · Permanent Food Service · License 2327515

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 6 basic
-11
Complaint after follow-up on Sep 11
Counts in full until a follow-up finds the problems fixed
-20
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep102026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitSep 11, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
- 1 High priority
- 4 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed open lids reach in cooler black olives (51°F - Cold Holding); cut tomatoes (49°F - Cold Holding); spinach (53°F - Cold Holding); cut lettuce (50°F - Cold Holding); turkey (48°F - Cold Holding); ham (51°F - Cold Holding); cheese (51°F - Cold Holding), for less than 1hours as per operator.
  Administrative complaint
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Still observed reach in cooler with an ambient temperature of 60°F at front counter at the time of callback inspection.
  Administrative complaint
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Did not observed sanitizer bucked underneath front counter at the time of callback inspection.
  Administrative complaint
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  More time given
Official report, on the Florida DBPR website
First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 1 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed open lids reach in cooler black olives (53°F - Cold Holding); cut tomatoes (54°F - Cold Holding); spinach (56°F - Cold Holding); cut lettuce (55°F - Cold Holding); turkey (57°F - Cold Holding); ham (55°F - Cold Holding); cheese (55°F - Cold Holding), for less than 4 hours as per operator. Operator placed the food items under ice bag.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Paper towel of replaced during inspection.
  Fixed on the spot
Basic6
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Observed multiple open bottles of water, open can beverage on preparation table. Instructed operator regarding the cross contamination. Operator discarded it.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed both open lid, reach in cooler with ambient temperature of 60°F. Located at the front line.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed wet wiping towels in chlorine sanitation bucket of 0 ppm. Operator set up the sanitizer bucket with chlorine 100 ppm.
  Fixed on the spot
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed sanitation bucket located underneath of the front counter near to bottles of sauce, food line paper etc.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Official report, on the Florida DBPR website

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.