• gradeGrade A
• inspection score9 pts
• critical violations0
• last inspectedJune 24, 2026 →
• address10120 W Flamingo Rd Ste 5, Las Vegas 89147

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Is Port Of Subs #107 clean?

Port Of Subs #107 is currently Grade A from Southern Nevada Health District (SNHD), from an inspection on June 24, 2026. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Port Of Subs #107?

These are the violations recorded at the most recent inspection on June 24, 2026, in plain English, with the city's own wording underneath.

• ⚠️Physical facility in sound condition and maintained.
• ⚠️TCS food labeled and dated as required. Food sold for offsite consumption labeled properly. Records, logs, policies, and procedures maintained and available when required.
• ⚠️Food protected from potential contamination by employees and consumers.
• ⚠️Effective pest control measures. Animals restricted as required.

When was Port Of Subs #107 last inspected?

Port Of Subs #107 has 6 inspections on record going back to July 23, 2021, averaging 7 points.

Port Of Subs #107 vs Las Vegas

Las Vegas runs 99% clean across 12,055 tracked restaurants — 11,121 clean, 127 mid, 28 cooked.

Against the 12,055 spots Cooked tracks in Las Vegas, this one comes out cleaner than 3% of them.

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How Las Vegas grades restaurants

The Southern Nevada Health District grades on demerits, and here more is worse: roughly 0–10 demerits earns an A, 11–20 a B, and 21 or more a C. Serious problems can skip the ladder entirely — an imminent health hazard gets the permit suspended and the kitchen shut on the spot, which shows up as a closure rather than a letter. SNHD covers all of Clark County, so Henderson, North Las Vegas and the unincorporated Strip all run the same scheme. Cooked reads A as clean, B as mid, C or a closure as cooked.

Source: Southern Nevada Health District (SNHD) via SNHD Restaurant Inspections. Cooked refreshes this data daily — this listing's most recent inspection is dated June 24, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.

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