MIAMI SUBS GRILL

Name: MIAMI SUBS GRILL
Address: 4513 LAKE WORTH RD, GREENACRES, FL, 33463-3449, US
Rating: 44.8

4513 LAKE WORTH RD, GREENACRES, FL 33463-3449

License #6009731

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

44.8 Grade F / 100

Failing Health Score

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Quick take

MIAMI SUBS GRILL in GREENACRES currently holds an InspectFL Health Score of 44.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 10, 2026. Across those visits, inspectors documented 28 total violations — 17 critical, 5 major, 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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
[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
[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
[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

Administrative complaint recommended
[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.
[33-16-4] Open dumpster lid. Discussed with operator to close lid.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

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