Xander's Best Sub Shop

9802 SW 77 Ave, Miami, FL 33156 · Permanent Food Service · License 2315831

Official report

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out of 100

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Not rated yet

Latest visit: Sep 10, 2026 (8 weeks ago)

Only a licensing inspection is on record. Grades start with the first routine inspection.

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Inspection history

1 inspection · 2 visits

Sep92026

Licensing inspection

17 violations found · Inspector came back once

Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 5 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
  Non-pitting surface rust on food-contact equipment.
  More time given
Basic5
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 4 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed reach in next to cook line with ambient temp of 50°F; the following TCS foods store inside: American cheese (55°F - Cold Holding); cut tomato (49°F - Cold Holding); shredded lettuce (60°F - Cold Holding); ham (55°F - Cold Holding); eggs (50°F - Cold Holding). As per operator, food has been in there less than 4 hours. Operator had doors open while restocking products.
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee with gloves pulling up sleeves; continue food prepping without handwash.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed bottle of chemical on prep table next to slicer. Observed bleach on rack with curry spice. Operator removed items and secured to proper location.
  Fixed on the spot
- Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
  Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/. Observed establishment open and operating to the public; no license obtained.
Intermediate4
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Observed no form or kit; inspector provided via email.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed dry food shelves soiled.
  Non-pitting surface rust on food-contact equipment.
  Observed under prep table where food is stored.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed bottle of spray on prep table; no label.
Basic9
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed bottle of water on reach in freezer. Operator tossed water bottle.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed door handle in poor repair for reach in cooler; next to cook line.
  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 next to cook line with ambient temp of 50°F; the following TCS foods store inside: American cheese (55°F - Cold Holding); cut tomato (49°F - Cold Holding); shredded lettuce (60°F - Cold Holding); ham (55°F - Cold Holding); eggs (50°F - Cold Holding). As per operator, food has been in there less than 4 hours. Operator had doors open while restocking products.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed exterior of equipment soiled. Observed gaskets for cooler next to cook line soiled.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed case of trays on floor in kitchen. Operator placed onto shelf.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed in reach in next to cook line.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed throughout kitchen.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop in bucket; not in use.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed no poster; inspector provided via email.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.