Firehouse Subs
Last inspected: Jul 30, 2025
50
Score
Inspectors have visited Firehouse Subs six times, with records going back to 2022. The most recent report on file is from Jul 30, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
“Floors, walls and/or ceilings soiled/has accumulation” accounts for the largest share of issues, appearing three times across the record.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. This restaurant has more on its record than most do.
6
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jul 30, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
50
Nov 6, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep area reach-in cooler, cut lettuce (51F - Cold Holding). Operator stated item was brought from another location 10 minutes earlier. Ambient thermometer reading 50f. Operator moved to stand up reach-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At dish area, green bucket stored in handwash sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees present, hired over 60 days per manager, no certificate available.
53B-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ During inspection, 6 food handlers present. Manager on duty hired less than 30 days, 3 weeks. Manager stated he does have manager certification but was not able to get copy of certificate.
53A-05-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. ,in prep area reach-in cooler, employee Activa stored on shelf with cheese.
08B-49-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor behind ice machine has build up of debris.
36-73-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Establishment packages cookies onsite, held in display at front counter register for customer to pick up, no address on labeling. **Repeat Violation**
02D-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At front counter area, glass door reach-in cooler missing ambient thermometer. **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At front counter make line, multiple reach-in cooler gaskets soiled.
23-03-4
Basic - Single-service articles improperly stored. At front of restaurant, came of hinged lid containers stored on floor.
25-05-4
47
May 28, 2024
Food-Licensing Inspection
5 minor violations.
View 5 violations
Basic - Water softener salt (food) stored in a location that is not clean and dry. In back kitchen area by office area, bag of softener salt on floor.
08B-74-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in prep area, front of deflection plate has black stains.
22-20-5
Basic - Equipment in poor repair. Glass door reach-in cooler by kitchen entrance has torn gasket.
14-11-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Establishment packages cookies and brownies onsite, held in display at front counter for customer to pick up, no address of establishment.
02D-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometers missing in glass door reach-in cooler by kitchen entrance and cut lettuce cooler in prep area. Operator placed thermometers in coolers. **Corrected On-Site**
05-09-4
78
Feb 8, 2024
Complaint Partial
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee with no/ineffective hair restraint while engaging in food preparation. One employee making sandwiches with visor, but hair not restrained properly. One employee making sandwiches with no hair restraint. Both employees properly restrained hair. **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-08: Missing for one employee working on sandwich make line. Manager asked employee to place hair restraint on. Employee put restraint on. **Admin Complaint** **Corrected On-Site**
13-02-4
95
Oct 3, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table across from front register, two pans of meatballs/marinara 104F. Items reheated approximately 3 hours prior. Pans removed to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee went to women's restroom, and after leaving, immediately went to sandwich make line, placed gloves on, and prepared to make sandwiches without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-11-4
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated. Reheated meatballs in microwave were not stirred after reheat process causing some areas of food to be below required reheating temperature.
03E-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple red cutting boards in back prep area are stained/not clean. Interior of conveyor oven on sandwich make line.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two new employees working on sandwich make line. Manager states he will review today. **Corrective Action Taken**
11-26-1
Basic - Clean wiping cloth supply not properly stored. Red sanitizer bucket stored on prep table next to bread near front counter. Bucket moved and stored correctly. **Corrected On-Site**
21-19-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee on sandwich make line with dangling bracelet. Bracelet removed. **Corrected On-Site**
13-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Two employees on cook line with hair pulled back but not effective. Both placed visors on. **Corrected On-Site**
13-02-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in prep area. Wall under triple sink in kitchen. **Repeat Violation**
36-73-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies at front counter by register.
02D-03-4
Basic - Open dumpster lid. Shared dumpsters outside of establishment.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in reach in cooler in back prep area. Bottle removed. **Corrected On-Site**
12B-13-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Red sanitizer bucket stored on front line 0ppm. Solution discarded and refilled. Tested 150ppm. **Corrected On-Site**
21-08-4
35
Oct 28, 2022
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at the end of splitter of mop sink faucet where green hose is attached.
29-42-4
High Priority - Pesticide-emitting strip present in food prep area. Strip located next to dry storage rack near mop sink. Strip removed. **Corrected On-Site**
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In meat flip top cooler on front line, roast beef 49F. Beef was double panned and placed into service approximately 20 minutes prior. Bottom pan removed and beef put into reach in cooler to cool. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink near triple sink blocked by dustpans and boxes. Items moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing clear chemical cleaner stored in mop sink area. Bottle labeled. **Corrected On-Site**
41-17-4
Basic - No conspicuously located ambient air temperature thermometer/non-functional thermometer in holding unit. No thermometer in lettuce reach in cooler on front line. Broken thermometer in bulk meat reach in cooler near front counter. New thermometers put into coolers. **Corrected On-Site**
05-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple red cutting boards on make line.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweat shirt hanging on dry food storage rack. Shirt moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in prep area. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Bucket of pickles in dry food storage area. Pickles moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter under and behind water/tea station by drink dispenser in dining room. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Small tan to go containers on floor at front counter. Containers moved and stored correctly. **Corrected On-Site**
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet for triple sink. Manager states he will contact maintenance. **Corrective Action Taken**
29-11-4
35
Frequently Asked Questions
When was Firehouse Subs last inspected?
The most recent health inspection at Firehouse Subs on file is from Jul 30, 2025. The public record contains six inspections in total.
What is the most common violation at Firehouse Subs?
Across the inspection record, “floors, walls and/or ceilings soiled/has accumulation” has been cited three times, more than any other issue at Firehouse Subs.
How does Firehouse Subs compare to other restaurants in Jacksonville?
Firehouse Subs most recently scored 50 out of 100, which is lower than the Jacksonville average of 74.
Has Firehouse Subs' inspection record improved over time?
Results have been roughly steady. Inspections at Firehouse Subs have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Firehouse Subs means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Firehouse Subs inspected?
Based on the inspection history on file, Firehouse Subs is inspected around two times per year on average.
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