Subway
14679 SW 104 St Ste 28, Miami, FL 33186 · Permanent Food Service · License 2322633
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 9 routine inspection2 high priority (1 fixed by the Oct 12 follow-up, 1 fixed on the spot, 2 repeats), 2 basic-12
- Safety score88
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 12, 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 visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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 in reach in cooler meatballs (56°F - Cold Holding); marinara sauce (50°F - Cold Holding) as per employee stored for more than 4 hours. Employee discarded of marinara sauce and meatballs during by time of inspection.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler sliced tomato (44°F - Cold Holding); cut lettuce (45°F - Cold Holding); tuna (46°F - Cold Holding); cooked chicken (45°F - Cold Holding); cooked beef (45°F - Cold Holding), as per employee less than 3 hours. Items were placed in reach in cooler for rapid cooling during time of inspection. Observed in reach in cooler meatballs (56°F - Cold Holding); marinara sauce (50°F - Cold Holding) as per employee stored for more than 4 hours. Employee discarded of marinara sauce and meatballs during by time of inspection.
Fixed on the spotRepeat violation
Basic2
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Observed light above walk in cooler no shielded during time of inspection.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed current license not displayed.
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.