DirtyFLRestaurant Inspection Data

FIREHOUSE SUBS 0006

Food safety records indicate FIREHOUSE SUBS 0006 in JACKSONVILLE has 2 inspections with a 1.4/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 2 reports on file

10063-1 Baymeadows Ap
Jacksonville, Florida, 32255
Baymeadows
Duval County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 2 health inspection reports

All Inspection Reports

2/19/2026· 3w ago

Visit ID: 10908831

Met Inspection Standards

1 high, 2 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed unsecured CO2 tank by mop sink.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on back prep table. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Observed pesticide emitting strip on wall next to mop sink. Mop sink is also directly next to bag in box sodas.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed 2 food handler certifications with no date training was completed and no expiration date.
  • 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. Observed 1 expired food handler training. Mortavias Brown 01/21/2023.

5/1/2025· 10mo ago

Visit ID: 8743920

Met Inspection Standards

2 high, 4 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple ice buckets not stored inverted by three compartment sink.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee on cook line engaging in food preparation with a watch on.
  • 08B-38-4:Basic - Food stored on floor. Observed one bag-in-box soda syrup stored on ground by soda syrup storage.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler doors on front line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed multiple old labels stuck to multiple containers stored on drying rack above three compartment sink.
  • 35A-02-7:High Priority - Live, small flying insects found Observed 4 live flying insects in kitchen area by prep table next to raw onions. Person in charge killed and disposed of one flying insect. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked meatballs at temperatures of 122-129F stored in steamer unit on front line. Person in charge stated water ran out less than 4 hours prior and was refilled with cold water. Person in charge began reheating meatballs to minimum temperatures of 165F. Cooked meatballs (122-129F - Hot Holding) **Corrective Action Taken**
  • 12A-01-4:Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed one employee touch a soiled surface with bare hands then use hand antiseptic instead of washing hands. Inspector educated employee proper handwashing procedures. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris and two sanitizer buckets in hand wash sink by three compartment sink.
  • 53B-02-5: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. Observed three employees person in charge stated were hired over 60 days prior with no proof of state approved food handler training.
  • 11-26-1: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. Observed 3 employees per person in charge that have no employee reporting agreement signed.