Firehouse Subs
Last inspected: Feb 5, 2026
58
Score
Firehouse Subs appears in inspection records 13 times, starting in 2022. Inspectors last stopped by on Feb 5, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly one violation earlier in the record.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up six times.
Compared to other Ocala restaurants (averaging 78), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
13
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Feb 5, 2026
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the prep area with container inside, also lather in front of sink, manager moved all. **Corrected On-Site**
31A-09-4
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 on site female employee
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Container with no handle inside fries container.
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink above slicer.
12B-07-4
Basic - Food storage container/container lid cracked or broken. Multiple Lids with crack.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink at the front line with mold like substance on corners. Exterior of microwave with food residue.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink inside meat cooler above food.
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted.
25-06-4
58
Dec 9, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the front line, meatballs 126F, au jus 130F warmer disconnect, unable to determine for how long food is being out of temperature.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line, meatballs 126F, au jus 130F warmer disconnected, unable to determine for how long food is being out of temperature.
03B-01-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No current certification for any employees **Warning**
53B-01-5
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 any employee **Warning**
11-26-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in cooler next to desk.
14-69-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the back area, employee drink next to bag of onions and mayonnaise container.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored above bag of onions, employee moved. **Corrected On-Site**
40-06-5
52
Jul 22, 2025
Complaint Partial
No violations found.
100
May 21, 2025
Complaint Partial
2 minor violations.
View 2 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of coolers with food debris, also underneath steamers. **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at the front station soiled (between reach-in cooler and table). **Warning**
36-27-5
90
Apr 2, 2025
Complaint Partial
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line, meatballs 102-108F, 101-119F, soup 109, chili 115F. In the back area, meatballs 86F, per manager all items were reheated at 9:15 in the microwave and moved to steam tables, Manager moved all to microwave to reheated to 165F. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-02: Hot holding: Meatballs 118F, employee moved to microwave to reheated back to 165F. **Admin Complaint** **Corrective Action Taken**
03B-01-6
86
Mar 27, 2025
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line, meatballs 102-108F, 101-119F, soup 109, chili 115F. In the back area, meatballs 86F, per manager all items were reheated at 9:15 in the microwave and moved to steam tables, Manager moved all to microwave to reheated to 165F. **Corrective Action Taken** **Warning**
03B-01-6
86
Aug 27, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Sink near ware wash area has trash can in front with sign to not move can. Plumbing is not attached under sink, water draining on floor. **Warning** - From follow-up inspection 2024-08-27: Pipe below handwash sink near three-compartment sink is disconnected from handwash sink. Water leaks into floor when the water is turned on. Manager attempted to fix the pipe below handwash sink, but was unable to attach the pipe to the sink during this inspection. **Admin Complaint**
31A-09-4
90
Jul 29, 2024
Complaint Full
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
30
Jun 3, 2024
Food-Licensing Inspection
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside reach-in cooler near front counter: coleslaw (50F - Cooling 4 hours and 40 minutes). Two different employees both stated the cabbage was opened and placed into the cooler at 10am to cool. Coleslaw is cooling in a large, deep, covered pan.
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside reach-in cooler near front counter: coleslaw (50F - Cooling 4 hours and 40 minutes). Two different employees both stated the cabbage was opened and placed into the cooler at 10am to cool. Coleslaw is cooling in a large, deep, covered pan. Stop sale issued.
03D-06-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing after splitter at mop sink.
29-42-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach-in cooler near front counter: coleslaw (50F - Cooling 4 hours and 40 minutes). Two different employees both stated the cabbage was opened and placed into the cooler at 10am to cool. Coleslaw is cooling in a large, deep, covered pan. Stop sale issued.
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. Condiment cup without handle stored inside container of jerk seasoning. Employee removed condiment cup from seasoning during this inspection. **Corrected On-Site**
14-01-5
Basic - Garbage on the ground and/or pad around dumpster. Large amount of trash scattered on ground around dumpster.
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on doors of reach-in cooler behind front counter soiled with food debris.
23-03-4
Basic - Open dumpster lid. Dumpster sliding doors left open.
33-16-4
Basic - Unclean building components, attachments or fixtures. Lighting in kitchen near three-compartment sink soiled with dust. Floor below wire shelving in back of kitchen soiled with debris.
36-50-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf above three-compartment sink.
24-08-4
43
Feb 16, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee ringing up customers and touching soiled register screen put on gloves and began making sandwiches without washing hands.
12A-07-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched face with gloved hand and continued to make sandwiches without washing hands.
12A-25-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No device located on hose connection side of splitter. **Repeat Violation** **Admin Complaint**
29-42-4
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. Missing training for nine current employees that per manager on duty were hired more than 60 days ago **Repeat Violation** **Admin Complaint**
53B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table on front line has food debris. Interior of oven soiled with grease and food debris. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Cup in seasoning in back room.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to slicer. **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. One male employee.
13-03-4
Basic - Food storage container/container lid cracked or broken. Container with cooked onions in reach in make table in broken container.
14-38-4
Basic - Food stored on floor. Bucket of pickles on floor near hand sink at front counter. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzle and ice chute soiled with splashed syrup. **Repeat Violation**
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Box cutter on top of tray of seasoning.
42-03-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed lemons and limes and case of unwashed cucumbers on shelf over bags of shredded lettuce. **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel at front line.
21-12-4
33
Sep 19, 2023
Routine - Food
2 critical violations. 3 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. Splitter added, no device located on hose connection side of splitter. Device located in unnecessary location before splitter.
29-42-4
High Priority - Stop Sale issued due to adulteration of food product. Chord from scale touching cheese and corned beef inside make table. Manager discarded each item. **Repeat Violation** **Admin Complaint**
01B-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles and ice chute in dining area have mold like substance. Interior of reach in make table soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in sink near steam table. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager, missing for approximately three employees that have been employed more than 60 days.
53B-13-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Two boards have deep grooves and are no longer cleanable. Several broken lids.
14-10-4
Basic - Floor area(s) covered with standing water and/or are soiled with debris. Floor areas with standing water throughout kitchen. Floor soiled with debris under tables.
36-22-4
Basic - Food stored in a prohibited area. Pre washed bags of lettuce stored under box with unwashed lemons and limes. Buckets of pickles on floor in kitchen area.
08B-37-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice located in ice machine. Removed during this inspection. Also, ice bucket on floor and not inverted. **Corrective Action Taken**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf soiled under slicer. Manager cleaned during this inspection. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Trays near front counter not inverted.
25-06-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in mop sink.
29-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on prep table in back room. Placed on shelf during this inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
37
Mar 27, 2023
Complaint Full
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line, meatballs 109-120F, Manager moved to microwave to reheated to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the front counter area, meatballs date marked 03/26/22 at 52F and 53F, observable condensation on lids.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the front counter area, meatballs date marked 03/26/22 at 52F and 53F, observable condensation on lids.
01B-36-5
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.
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the prep area. Locked by red chair, also items inside sink, Manager moved. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the prep area, dispenser not working
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Inside seasoning container, manager removed the brown no handle **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, manager moved. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stacked above three compartment sink.
24-08-4
Basic - Food storage container/container lid cracked or broken. Cracked lids in use.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine soiled.
23-03-4
37
Sep 20, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Firehouse Subs last inspected?
The most recent health inspection at Firehouse Subs on file is from Feb 5, 2026. The public record contains 13 inspections in total.
What is the most common violation at Firehouse Subs?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Firehouse Subs.
How does Firehouse Subs compare to other restaurants in Ocala?
Firehouse Subs most recently scored 58 out of 100, which is lower than the Ocala average of 78.
Has Firehouse Subs' inspection record improved over time?
No. Recent inspections at Firehouse Subs have averaged around five violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Firehouse Subs means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Firehouse Subs inspected?
Based on the inspection history on file, Firehouse Subs is inspected around four times per year on average.
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