Subway 32386
9326 SW 56 St, Miami, FL 33165 · Permanent Food Service · License 2330653
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 Oct 12 routine inspection2 high priority (1 fixed on the spot), 2 intermediate-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 12, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked eggs (49°F - Cold Holding); teriyaki chicken (48°F - Cold Holding) at the front display counter.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed license expired since October 1, 2026. Operator made payment
Fixed on the spot
Intermediate2
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed two employees working for about a year with no food handler training.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Observed employees unable to calibrate thermometer.
Earlier inspections 1
A96Routine inspection2 violations, 1 high priority No follow-up needed
- First visitJul 13, 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.
2 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, other than whole meat roast, hot held at less than 135°F.
Observed meat balls (123°F - Hot Holding) at the steam table. As per operator, product has been there for about 2 hours. Operator began to reheat product to 165°F or above to correct parameters.
Fixed on the spot
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler located across the front line service station with soiled gaskets.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.