Firehouse Subs Ucf 132
Last inspected: Feb 24, 2026
67
Score
The health department has logged seven inspections at Firehouse Subs Ucf 132, the earliest from 2022. On Feb 24, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
Across the inspection history, “cutting board has cut marks and is no longer cleanable” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 79, which Firehouse Subs Ucf 132's 67 doesn't quite reach. The record is unremarkable in either direction.
7
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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. No reporting agreement for newest employee
11-26-1
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.
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. Red cutting boards in line **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Gaskets in make table, work order in place, they will be replaced today. Corrective Action Taken** **Corrective Action Taken**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in side of door on back exit **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust
23-03-4
67
Nov 4, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located in ladies bathroom. Employee replaced . **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container inside hand sink located at front counter. Removed **Corrected On-Site**
31A-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven have debris
22-08-4
Basic - Water leaking from pipe and/or faucet/handle from mop sink
29-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Hole in or other damage to wall. Hole on wall by back door behind ice machine
36-24-5
64
Oct 4, 2024
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Chemicals stored over gloves, To-go bags and to-go containers in cooler used as dry storage.
41-10-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink by 3 bay
31B-06-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by end of front line closet to entry door
31B-05-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees are trained by a company called Okta that provides Firehouse subs with an employee food handling training program. Neither Okta or Firehouse are companies that have been approved by DBPR to offer employee food handling training.
53B-03-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door is not able to close completely and has large gap.
35B-01-4
Basic - Water leaking from pipe and/or faucet/handle. Walk in cooler is leaking from ceiling due to evidence of multiple buckets of water. There is no evidence of water leaking on to food or food contact surfaces
29-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
55
Nov 29, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-11-29: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Red cutting boards on cook line. **Repeat Violation** - From follow-up inspection 2023-11-29: **Time Extended**
14-09-4
Basic - - From initial inspection : 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, brownies kept on front counter for customers to grab . **Repeat Violation** - From follow-up inspection 2023-11-29: **Time Extended**
02D-03-4
86
Nov 28, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced ham kept on cook line for less than 4 hrs with temperature of 46F. Sliced meats kept overnight on walk in cooler with temperature of 45-46F. Turkey, ham , chicken , steak. Meatballs kept on walk in cooler overnight with temperature of 47F,corned beef 45F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham kept on cook line for less than 4 hrs with temperature of 46F. Sliced meats kept overnight on walk in cooler with temperature of 45-46F. Turkey, ham , chicken , steak. Meatballs kept on walk in cooler overnight with temperature of 47F,corned beef 45F. Facility received produce earlier. Inspector re take temperatures at the end of inspection and they were the same. For the ham located on the cook line I explained to the operator the importance of not storing the food high because the food that is on top will not be cold enough. **Corrective Action Taken**
03A-02-5
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.Walk in cooler with ambient cooling of 48F.
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.Red cutting boards on cook line. **Repeat Violation**
14-09-4
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, brownies kept on front counter for customers to grab . **Repeat Violation**
02D-03-4
61
Jan 31, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Person in charge was promoted two months ago.
53A-04-6
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/
53A-05-6
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.Per person in charge two employees have been here for 90 days and no food handler training given.
53B-02-5
Basic - Cutting board has cut marks and is no longer cleanable.Red cutting boards use at serving line. **Repeat Violation**
14-09-4
Basic - Garbage on the ground and/or pad around dumpster.Cups-with firehouse subs logo around dumpster pad.
33-19-4
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.Brownie and cookies placed on front counter for grab and go.
02D-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
61
Nov 7, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Firehouse Subs Ucf 132 last inspected?
The most recent health inspection at Firehouse Subs Ucf 132 on file is from Feb 24, 2026. The public record contains seven inspections in total.
What is the most common violation at Firehouse Subs Ucf 132?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at Firehouse Subs Ucf 132.
How does Firehouse Subs Ucf 132 compare to other restaurants in Orlando?
Firehouse Subs Ucf 132 most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Firehouse Subs Ucf 132's inspection record improved over time?
Results have been roughly steady. Inspections at Firehouse Subs Ucf 132 have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Firehouse Subs Ucf 132 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 Ucf 132 inspected?
Based on the inspection history on file, Firehouse Subs Ucf 132 is inspected around two times per year on average.
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