Subway 26295, Inc.

8768 SW 72 St, Miami, FL 33173 · Permanent Food Service · License 2329048

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 12, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed by the Sep 12 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
4 high priority (3 fixed by the Sep 12 follow-up, 1 fixed on the spot, 1 repeat), 3 basic (1 repeat)
-18
Safety score82

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

Inspection history

1 inspection · 2 visits

Sep112026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitSep 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
Official report, on the Florida DBPR website
First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 4 High priority
- 3 Basic
What the inspector cited
High priority4
- 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 sliced ham (47°F - Cold Holding); sliced turkey (47°F - Cold Holding); sliced provolone cheese (47°F - Cold Holding); sliced American cheese (47°F - Cold Holding); sliced bologna (47°F - Cold Holding); teriyaki chicken (48°F - Cold Holding); diced chicken (48°F - Cold Holding); steak (48°F - Cold Holding); cheese pizza (50°F - Cold Holding); sliced tomatoes (45°F - Cold Holding); shredded lettuce (45°F - Cold Holding) at front counter display. Observed shredded cheese (50°F - Cold Holding) inside reach in cooler under toaster ovens. As per operator all products were held inside reach in cooler underneath toaster ovens since previous day. Reach in cooler ambient temperature 47°F. Front counter display reach in cooler ambient temperature 45°F and 44°F.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sliced ham (47°F - Cold Holding); sliced turkey (47°F - Cold Holding); sliced provolone cheese (47°F - Cold Holding); sliced American cheese (47°F - Cold Holding); sliced bologna (47°F - Cold Holding); teriyaki chicken (48°F - Cold Holding); diced chicken (48°F - Cold Holding); steak (48°F - Cold Holding); cheese pizza (50°F - Cold Holding); sliced tomatoes (45°F - Cold Holding); shredded lettuce (45°F - Cold Holding) at front counter display. Observed shredded cheese (50°F - Cold Holding) inside reach in cooler under toaster ovens. As per operator all products were held inside reach in cooler underneath toaster ovens since previous day. Reach in cooler ambient temperature 47°F. Front counter display reach in cooler ambient temperature 45°F and 44°F.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed broccoli cheddar soup (94°F - Hot Holding); meatballs (95°F - Hot Holding) at steam table. Advised operator to reheat products.
  Repeat violation
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Observed Triple Sink (Quaternary 500+ppm). Advised operator to add more water to solution. Operator added more water for final concentration Triple Sink (Quaternary 200ppm).
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employee food on shelf inside walk in cooler.
- 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 underneath toaster ovens with ambient temperature 47°F. Observed both front counter display reach in coolers with ambient temperature of 44°F and 45°F.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed interior of ice machine soiled next to triple sink.
  Repeat violation
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.
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.