DirtyFLRestaurant Inspection Data

FIREHOUSE SUBS #0243

Health inspection records show FIREHOUSE SUBS #0243 in GAINESVILLE has 3 inspections with a food safety rating of 1.8/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 3 reports on file

2651 NW 13 ST STE 10

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 3 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 10901514

Met Inspection Standards

4 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured outside on side of establishment
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Repeat Violation
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws in self service not individually wrapped and placed in a dispenser to dispense one straw at a time, with no cover on dispenser. Single service straws at drive thru not individually wrapped.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has white crust accumulated on tip of liquid discharge spout at dining area self serve area.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in back prep area blocked by several buckets.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Tea dumped in front handwash sink
  • 53B-14-5: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. W. Brown food handler certificate expire 1/24/26

1/27/2025· 1y 1mo ago

Visit ID: 8736085

Follow-up Inspection Required

1 high, 2 int, 3 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf next to three compartment sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored make line across from pass through window.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on make line, 0 ppm.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in make line reach-in cooler: cheese (48F,47F - Cold Holding). Manager stated cheeses placed in cooler 45 minutes prior to temperature being taken. Manager placed cheeses in reach-in freezer to reduce temperature to 41F. Inspector discussed not over filling pans on make line with operator. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute and nozzle area of dining room soda machine. Manager cleaned items during inspection. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to office.

4/22/2024· 1y 10mo ago

Visit ID: 8654967

Met Inspection Standards

3 high, 1 int, 4 basic

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles of scoops in spices on dry storage rack touching spices.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of ice and water machine.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spices stored on kitchen dry storage rack.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in kitchen reach-in cooler: ham (46F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Ham was used during inspection. **Corrective Action Taken**
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in reach-in cooler at end of front counter: ham (44F - Cooling). Employee stated ham was sliced the previous day. Manager had employee discard ham during inspection.
  • 03D-06-5: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. Item in reach-in cooler at end of front counter: ham (44F - Cooling). Employee stated ham was sliced the previous day. Manager had employee discard ham during inspection.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board stored on prep table across from drive thru.