Firehouse Subs
Last inspected: Apr 6, 2026
100
Score
Public records show seven inspections at Firehouse Subs stretching back to 2023. Firehouse Subs was last inspected on Apr 6, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to two violations per visit.
The pattern that stands out is “toxic substance/chemical improperly stored”, which has been cited three times.
Restaurants in Ocala average 78, so Firehouse Subs is doing better than most peers. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 6, 2026
Complaint Partial
No violations found.
100
Apr 1, 2026
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Roach activity present as evidenced by live roaches found. One live roach on mop sink wall, Manager killed and cleaned. **Corrective Action Taken** **Admin Complaint**
35A-05-4
Basic - Dead roaches on premises. Three dead roaches on floor next to mop sink, Manager cleaned the area. **Corrective Action Taken** **Admin Complaint**
35A-03-4
82
Mar 5, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, grilled onions 130F, chili 127F, cheese 122F, broth 127F, Manager reheated all items to 165F and above. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle with cleaning solution stored on top of warmers manager moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
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. For one male employee on site.
11-26-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, wet cloth on top of cutting board, manager moved to bucket. **Corrected On-Site**
21-12-4
64
Apr 21, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Clean up kit on top of ice machine, also soap on reach-in cooler side, Manager moved all. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the front line, ham 46F turkey 47F manager moved to freezer. **Corrected On-Site**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items above soda syrup cases near back door, manager moved. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. In Walk-in cooler, peppers cases on floor, also in walk-in freezer, case of fries, Manager moved all off the floor. **Corrected On-Site**
08B-38-4
67
Jun 4, 2024
Food-Licensing Inspection
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside refrigerated make-table at front counter: grilled onions (50F - Cooling overnight). Manager stated the onions were grilled the previous day and placed into the cooler, where they have not been removed. Stop sale issued.
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in dry storage area in back of kitchen.
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside refrigerated make-table at front counter: grilled onions (50F - Cooling overnight). Manager stated the onions were grilled the previous day and placed into the cooler, where they have not been removed.
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Three cutting boards stored on lower portion of prep table in storage area beside several spray bottles containing sanitizer and bottles of hand soap. Manager removed cutting boards from area during this inspection. **Corrected On-Site**
41-10-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of boxed soda in storage area near three-compartment sink. Manager removed jacket from area during this inspection. **Corrected On-Site**
40-06-5
Basic - Hole in or other damage to wall. Hole in base of wall below three-compartment sink.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of lower portion of reach-in freezer in back of kitchen soiled with rust and/or rust.
23-03-4
47
Oct 5, 2023
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the prep area, observed container of meatballs placed 2.5-3.0hrs prior to take temperature at 53F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 44F, l cut lettuce 50, per Manager on site items placed at 1:00pm. Manager agree to discard items at 5:00Pm. Time as a Public Health control form provided electronically. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At the prep area, observed container of meatballs placed 2.5-3.0hrs prior to take temperature at 53F.
03E-03-5
Intermediate - No soap provided at handwash sink. Handwash sink at the prep area, o soap no paper towels.
31B-03-4
Intermediate - Packaged food not labeled as specified by law. Observed some cookies and brownies without labels at the front counter register, also at the pick up line. Manager moved to the back the units without labels. **Corrective Action Taken**
02D-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. For two new employees on site.
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one female employee
53B-14-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Small reach-in cooler at the cook line with a ambient temperature of 48F. Manager already have a work order request.
14-74-7
Basic - Food storage container/container lid cracked or broken. Containers and lids with cracks
14-38-4
Basic - Food stored on floor. In walk-in cooler, observed a case of bell peppers on floor, manager moved off the floor. **Corrected On-Site**
08B-38-4
37
Mar 29, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched apron several times with gloved hands and continued to prepare food without washing hands. Female employee wiped table with sanitizer and continued to touch wrapped cookies and wrapped silverware without washing hands. **Repeat Violation** **Admin Complaint**
12A-29-4
Intermediate - Handwash sink not accessible for employee use at all times. Broom and dustpan in front of sink near ice machine.
31A-09-4
Basic - Equipment in poor repair. Lid on ice bin designed to be secured to machine is not secure.
14-11-5
Basic - In-use spatula stored in cracks between pieces of equipment. Red handled spatula stored between prep table and tray of pickles on top of prep table.
10-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Bowls on counter over make table not inverted. Flipped over. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: cases of unwashed tomatoes on shelf over bags of soup and chili. **Repeat Violation**
08B-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron on shelf over sodas on dry storage shelf. **Repeat Violation**
40-06-5
61
Frequently Asked Questions
When was Firehouse Subs last inspected?
The most recent health inspection at Firehouse Subs on file is from Apr 6, 2026. The public record contains seven inspections in total.
What is the most common violation at Firehouse Subs?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited three times, more than any other issue at Firehouse Subs.
How does Firehouse Subs compare to other restaurants in Ocala?
Firehouse Subs most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has Firehouse Subs' inspection record improved over time?
Yes. Recent inspections at Firehouse Subs have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Firehouse Subs means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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