DirtyFLRestaurant Inspection Data

MIAMI SUBS

Health inspection records show MIAMI SUBS in HOLLYWOOD has 7 inspections with a food safety rating of 1.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 7 reports on file

2749 Hollywood Boulevard
Hollywood, Florida, 33020
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13509876

Met Inspection Standards

1 high, 1 int, 5 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed in walk in cooler at door threshold to walk in freezer
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed around door frame in walk in freezer
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 76F at ice cream freezer. Operator discarded water, replaced utensils Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at 2 drawer reach in cooler on cook line soiled
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer bucket Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored above cut lettuce in cook line flip top cooler. Operator reorganized Corrected On-Site
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observed at hand wash sink next to walk in cooler. Operator rerouted to main drain. Discussed with operator Corrected On-Site Repeat Violation

9/3/2025· 6mo ago

Visit ID: 13509362

Met Inspection Standards
  • N/A:No Violations Were Observed

9/2/2025· 6mo ago

Visit ID: 10908201

Follow-up Inspection Required

5 high, 3 int, 2 basic

  • 22-08-4:Basic - Interior of microwave has accumulation of grease/food debris. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 drawer reach in cooler on cook line Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked gyro (46F-49F - Cooling) per operator gyro was cooked yesterday and has been cooling overnight. See Stop Sale Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked gyro (46F-49F - Cooling) per operator gyro was cooked yesterday and has been cooling overnight. See stop sale. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak with gloved hands then proceed to work with cooked fries without removing gloves and washing hands. Operator instructed employee to remove gloves and wash hands **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - 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 degrees Fahrenheit. right side flip top: cooked fried chicken (55F-60F); cooked baked chicken wings (48F-58F); shredded cheese (53F); coleslaw (54F); tsaziki sauce (58F); left side flip top: cut tomatoes (54F); shredded cheese (65F); cooked mushrooms (46F); feta (50F; hot dog (46F); sauerkraut (49F). Per operator items stored in unit over night. Monitored unit with no changes in temperature. Items not prepared or portioned today. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side flip top: cooked fried chicken (55F-60F); cooked baked chicken wings (48F-58F); shredded cheese (53F); coleslaw (54F); tsaziki sauce (58F); left side flip top: cut tomatoes (54F); shredded cheese (65F); cooked mushrooms (46F); feta (50F); hot dog (46F); sauerkraut (49F). Per operator items stored in unit over night. Monitored unit with no changes in temperature. Items not prepared or portioned today. See Stop Sale Warning
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observed roof leak hose draining into hand wash sink outside of walk in cooler. Operator rerouted hose to main drain Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at self service ice chute at beverage station in dining room Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at front counter not labeled. Operator labeled windex Corrected On-Site Warning

3/21/2025· 11mo ago

3 high, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Cook line flip top lid has exposed insulation, gasket in poor repair. Operator states parts on order **Corrective Action Taken** Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at left side cook line flip top
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw burger in cook line reach in cooler. Operator reorganized Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up dropped single service items then proceed to handle utensils. Discussed with operator. Operator instructed employee to remove gloves and wash hands Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink sanitizer tested at 200+ppm chlorine. Operator remade and retested at 100ppm chlorine Corrected On-Site

12/3/2024· 1y 3mo ago

2 high, 1 int, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Interior of flip top lid has exposed insulation, gasket at right side cook line flip top in poor repair
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing tomatoes with bare hands, tomatoes will no be heated to 145F. Discussed with operator. Operator instructed employee to wash hands and put on gloves **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer bucket tested at 200+ppm chlorine. Operator remade solution and retests at 100ppm Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not date marked, operator stated opened for an unknown time. Operator discarded Corrected On-Site

5/15/2024· 1y 10mo ago

Visit ID: 8621976

Follow-up Inspection Required

2 high, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container with straw on prep table by left make line next to single service containers. Employee moved beverage to bottom shelf of table. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at cook line missing labels.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 2 Drawer lowboy under gyro cone, container of raw chicken above containers of cut peppers and mushrooms. Manager rearranged for proper separation. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In 2 Drawer lowboy under gyro cone, container of raw chicken above container of raw burgers. Manager rearranged items for proper separation. Corrected On-Site

2/28/2024· 2y ago

Visit ID: 8352100

Met Inspection Standards

3 high, 1 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler packs of raw burgers above open pickle bucket. Manager moved burgers to bottom shelf for proper separation. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table by gyro cone, cooked onions (81F - Hot Holding). Per employee on table 30-40 minutes. Employee reheated on grill and placed in steam well. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucet at mop sink with attached hose missing vacuum breaker.
  • 11-27-4:Intermediate - 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. Bulletin provided to be posted.