Subway 819
7311 SW 97 Ave, Miami, FL 33173 · Permanent Food Service · License 2319564
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection4 high priority (3 fixed by the Jul 25 follow-up, 1 fixed on the spot, 1 repeat), 1 basic-15
- Safety score85
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 visitJul 25, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Observed reach in cooler behind front counter with ambient temperature 55°F. Technician arrived during callback. Advised operator to wait for cooler to be at proper temperature before using.
More time given
- First visitJul 24, 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 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 turkey (44°F - Cold Holding); rotisserie chicken (44°F - Cold Holding); provolone cheese (44°F - Cold Holding); american cheese (45°F - Cold Holding); diced chicken (48°F - Cold Holding); tuna salad (48°F - Cold Holding); sliced tomatoes (44°F - Cold Holding); shredded lettuce (44°F - Cold Holding) at front line. As per operator products were stored inside reach in cooler behind counter since previous day. Reach in cooler ambient temperature 44°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sliced turkey (44°F - Cold Holding); rotisserie chicken (44°F - Cold Holding); provolone cheese (44°F - Cold Holding); american cheese (45°F - Cold Holding); diced chicken (48°F - Cold Holding); tuna salad (48°F - Cold Holding); sliced tomatoes (44°F - Cold Holding); shredded lettuce (44°F - Cold Holding) at front line. As per operator products were stored inside reach in cooler behind counter since previous day. Reach in cooler ambient temperature 44°F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed broccoli cheddar soup (84°F - Hot Holding) at front counter, as per operator for less than 1 hour. Advised operator to take product to be reheated.
Repeat violation
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed Triple Sink (Quaternary 400+ppm). Operator reset for final concentration Triple Sink (Quaternary 200ppm).
Fixed on the spot
Basic1
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 behind front counter with ambient temperature 44°F.
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.