DirtyFLRestaurant Inspection Data

MIAMI SUBS #22

With 6 documented inspections, MIAMI SUBS #22 in POMPANO BEACH has achieved a 2.8/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 7 months ago · 6 reports on file

317 W ATLANTIC BLVD

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

7/16/2025· 7mo ago

Visit ID: 13463191

Met Inspection Standards

1 high, 3 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup upon walk on freezer along the seal of the door.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in reach in coolers
  • 21-10-4:Basic - Soiled dry wiping cloth in use. On cook line, multiple soiled wiping cloths stored on cutting boards.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, sliced tomatoes (45F - Cold Holding); cooked chicken wings (52F - Cold Holding). Operator stated held less than two hours. Moved items to different cooler. **Corrective Action Taken**

7/2/2025· 8mo ago

Visit ID: 10894388

Met Inspection Standards

2 high, 1 int, 1 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line soiled with dust
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw beef stored above cooked chicken wings. Operator moved cooked chicken to top shelf Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken, changed gloves but no handwashing between handwashing ready to eat foods. Discussed with operator the proper handwashing procedure. Employee washed hands. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing dink at cook line used to fill up sanitizer bucket.

10/16/2024· 1y 4mo ago

1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black/green mold like substance
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine soiled surface
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 77°F with utensils. Operator turned on warmer. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by three compartment sink used to store cup and used paper towel Repeat Violation

7/2/2024· 1y 8mo ago

3 int, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer due to gap in door
  • 08B-12-5:Basic - Stored food not covered. In reach in freezer on cook line, stored food not covered. Operator covered food. Corrected On-Site
  • 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. Sent to operator
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has food residue by three compartment sink
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer battery dead

11/27/2023· 2y 3mo ago

Visit ID: 8483745

Met Inspection Standards

1 int, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On top of microwave on cook line, standing water 78°F with utensils. Operator removed. Corrected On-Site
  • 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. Emailed operator

8/25/2023· 2y 6mo ago

Visit ID: 8357607

Met Inspection Standards

2 high, 1 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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. At cook line Make top cooler; tuna salad (48°F - Cold Holding); feta cheese (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Make top cooler; tuna salad (48°F - Cold Holding); feta cheese (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store whisk. Operator removed. Corrected On-Site