MIAMI SUBS GRILL

Name: MIAMI SUBS GRILL
Address: 4513 LAKE WORTH RD, GREENACRES, FL, 33463-3449, US
Rating: 30.7

4513 LAKE WORTH RD, GREENACRES, FL 33463-3449

License #6009731

🍽️ American ℹ️

30.7 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 3 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MIAMI SUBS GRILL in GREENACRES currently holds an InspectFL Health Score of 30.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 75 total violations — 37 critical, 18 major, 20 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 7, 2024

The latest inspection on September 28, 2026 shows 3 observation rows: 2 critical, 0 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

MIAMI SUBS GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[29-47-4] Dipperwell faucet bent downward eliminating required air gap. Observed dipperwell faucet opening fully submerged in water at front counter ice cream station.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee taking a handful of raw Steakums, placing them on the grill, then removing gloves and donning a new pair to grab frozen fries without first hand washing at cookline in kitchen. Advised employee to wash hands.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked meatballs (48F at 10:35am - Heated Cooling) as per operator stored since 12:00am The product never cooled down to 41F within a total of 6 hours. See stop sale
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of olives
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through the back door then touched oven to turn it on; no handwash Employee washed hands
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw shrimp not commercially packaged stored over cooked chicken At walk in freezer: raw chicken breast slices not commercially packaged stored over cooked chicken Operator stored properly
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked meatballs (48F at 10:35am - Heated Cooling) as per operator stored since 12:00am The product never cooled down to 41F within a total of 6 hours. See stop sale
[11-27-4] 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 to operator
[31A-11-4] Handwash sink used for purposes other than handwashing. Operator used handwash sink to fill sanitizer bucketwith water Advised operator that handwash sinks are only for handwashing

Disposition: Warning Issued
[36-03-4] Cove molding at floor/wall juncture broken/missing. In kitchen cove molding missing from under dish washing area, discussed with operator to repair.
[35A-03-4] Dead roaches on premises. In kitchen approximately 1 dead roach in glue trap next to entrance of walk in cooler. In kitchen approximately 1 dead roach under storage rack next to bread oven. Discussed with operator who cleaned and sanitized area.
[33-16-4] Open dumpster lid. Discussed with operator to close lid.
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues. All shelves inside walk in cooler heavily soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
[41-07-4] Container of medicine improperly stored. In reach in cooler at front counter bottle of medication stored on top of single service packets of salad dressing, discussed with operator who removed medication.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer lobby and without washing hands employee handled cleaned amend sanitized dishes, discussed with operator employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw beef and without washing hands employee handled cleaned and sanitized utensil, discussed with operator employee washed hands.
[35A-02-7] Live, small flying insects found In kitchen approximately 3 live flying insects landing on bag of onions, discussed its operator to kill flying insects and clean and sanitize area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored directly above containers of sauces and lemons, discussed with operator who removed eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler sliced cheese (52F - Cold Holding) per operator product held in cooler for approximately 30 minutes, discussed with operator who moved product to walk in to chill.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and provided operator with email copy of big 6 poster
[11-27-4] 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. Reviewed with operator and provided clean up poster via email to operator.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler diced tomatoes (50F - Cooling) at 11:10 since 11:00 50F at 11:45, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler to chill.
[31B-03-4] No soap provided at handwash sink. No soap at hand washing sink next to three compartment sink, discussed with operator who provided soap.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator cleaned table then began handling clean pan at grill and utensil to reheat wings; no hand wash. Advised operator to wash hands.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak then handled clean paper wrap for sandwich to place bread in to wrap sandwich ; no hand wash. Advised operator that employee should change and washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: milk (49F - Cold Holding) As per operator, stored on counter for 10 mins. Not prepped or portioned today. Operator placed to quick chill. At flip top reach in cooler: sliced cheese (64F - Cold Holding) As per operator, stored 20 mins. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion. At walk in cooler: cheese (44F - Cold Holding); sauerkraut (44F - Cold Holding) As per operator, items stored from delivery less than 3 hours. Not prepped or portioned today. Advised operator to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer: fried chicken wings (79F - Hot Holding) As per operator, stored 15 mins; At grill: grilled wings (89F - Hot Holding) as per operator, stored 20 mins. Operator placed to reheat to 165F. At hot box: cooked fish (86F - Hot Holding) as per operator, stored since 50 mins ; cooked boneless wings (89F - Hot Holding) as per operator, stored 50 mins; fried chicken breast (104F - Hot Holding) as per operator, stored 50 mins Operator placed to reheat to 165F.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas and hole in ceiling kitchen , dishwashing area.
[36-11-4] Floors not maintained smooth and durable...whole in floor underneath ice machine.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator properly stored.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses....couple wet clothes stored on the counter at front line . Operator removed.
[01B-02-5] 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....cheese 50 F in flip top reach in cooler , operator not determined how long food was being held , food was not prep or portion today .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 58 F in flip top reach in cooler , operator not determined how long food was being held , food was not prep or portion today . Stop sale issue . Operator discarded food ...cold cut meat 46°, turkey 48 F, coleslaw 49 F ,cheese 49 F in flip top reach in cooler at kitchen. Per operator food being held less than 4 hours . Operator time marked.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...slice tomatoes 53° in flip top reach in cooler to serve customers, per operator food was cut 10 minutes earlier to take temperature after 30 minutes later took another temperature it is 53° . Operator time marked food.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles... chlorine over 200 +++ ppm . Operator diluted at 100 ppm.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...Ambient cooling slice tomatoes 53° in flip top reach in cooler to serve customers, per operator food was cut 10 minutes earlier to take temperature after 30 minutes later took another temperature it is 53° . Operator removed to walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing...dumped water and pouring water from handwashing sink .
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.