Miami Heat Subz Degrades its Sanitary Rating

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham

Critical - Working containers of food removed from original container not identified by common name.pancake mix

Critical - Observed raw animal food stored over ready-to-eat food.eggs over dressing

Observed employee with no hair restraint.

Observed single-service items stored on floor.cups

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Hand wash sink lacking proper hand drying provisions. bathroom

Critical - Observed unlabeled spray bottle.

Critical - Establishment operating without a current Hotel and Restaurant license.

Carbon dioxide/helium tanks not adequately secured.

No Heimlich maneuver sign posted.

Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. EGGS ON TOP SHELVES INSIDE REACHIN COOLER OVER READY TO EAT FOOD

Observed employee with no hair restraint.

Critical - License expired within 30 days after expiration date.

No copy of latest inspection report.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - No thermometer provided to measure temperature of food product.

Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.Warewashing sink

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Outer openings not protected with self-closing doors.Backdoor

Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gap under backdoor

Lights missing the proper shield, sleeve coatings or covers.Over food prep area.

No Heimlich maneuver sign posted.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro