Miami Subs Grill #60
952 Northlake Blvd, Lake Park, FL 33403 · Permanent Food Service · License 6009726
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 Aug 5 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 basic-9
- Administrative complaint on Aug 5Counts in full until a follow-up finds the problems fixed-20
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 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.
sliced cheese (41-52°F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food stored above the cold source; food out of temperature for approximately 1 hour; placed inside the cooler;
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
meatballs (118-126°F - Hot Holding); in steam table; as per operator food reheated on the flat top and put inside the steam table ; food out of temperature for approximately 30 minutes; operator placed on the flat top to reheat to 165°F
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/walk-in cooler shelves have accumulation of soil residues.- at cook line
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.