Subbys
13668 SW 88 St, Miami, FL 33186 · Permanent Food Service · License 2333325
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 20 routine inspection1 high priority (fixed on the spot), 3 basic-6
- Safety score94
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 20, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat 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 at reach in cooler below secondary flat top raw sliced beef steak (48°F - Cold Holding) as per operator less than 4 hours. Operator placed in walk In freezer for rapid cooling.
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed personal energy drink can in walk in cooler. Employee discarded during time of inspection. Observed employee personal drink in reach in cooler across from front register. Employee discarded during time of inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket stored on preparation table to the right of flat top. Employee stored bucket below preparation table during time of inspection.
Code 33, Garbage and refuse: Open dumpster lid.
Observed dumpster lid open.
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.