• gradeGrade A
• inspection score8 pts
• critical violations1
• last inspectedAugust 14, 2025 →
• address8552 W Lake Mead Blvd Ste 205, Las Vegas 89128

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Is Port Of Subs #66 clean?

Port Of Subs #66 is currently Grade A from Southern Nevada Health District (SNHD), from an inspection on August 14, 2025. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads clean 😇.

What did inspectors find at Port Of Subs #66?

These are the violations recorded at the most recent inspection on August 14, 2025, in plain English, with the city's own wording underneath.

• ⚠️Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
• ⚠️Restrooms, custodial areas, and premises maintained.
• ⚠️TCS food at proper temperatures.critical
• ⚠️Equipment approved, properly designed, maintained, and operated.
• ⚠️Physical facility in sound condition and maintained.

When was Port Of Subs #66 last inspected?

Port Of Subs #66 has 9 inspections on record going back to June 10, 2021, averaging 10 points.

Port Of Subs #66 vs Las Vegas

Las Vegas runs 99% clean across 12,053 tracked restaurants — 11,116 clean, 125 mid, 29 cooked.

Against the 12,053 spots Cooked tracks in Las Vegas, this one comes out cleaner than 9% 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 August 14, 2025. Inspection results describe one moment in a kitchen's life, not a permanent verdict.

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