Subway
8540 SW 8 St, Miami, FL 33144 · Permanent Food Service · License 2328872
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 Jul 23 routine inspection2 high priority (fixed by the Sep 22 follow-up), 2 intermediate, 1 basic-13
- Safety score87
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 visitSep 22, 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 visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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.
Time/temperature control for safety food cold held at greater than 41°F. Observed cooked steak (47°F - Cold Holding); cooked chicken (46°F - Cold Holding), stored in walk in cooler. As per employee food was prepared the prior day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked steak (47°F - Cold Holding); cooked chicken (46°F - Cold Holding), stored in walk in cooler. As per employee food was prepared the prior day.
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed Employee Yuneisy Montenegro, who was hired approximately one month ago, does not have a signed Employee Food Agreement on file.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed Yuneisy Montenegro.
Basic1
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In walk in cooler.
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.