LARRY'S GIANT SUBS #112
Margaret Street
Jacksonville, Florida, 32204
Riverside
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/23/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/23/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/21/2025
High Priority
3
Intermediate
1
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back kitchen, open bottle water in 3 door reach-in cooler. In back kitchen, employee drink stored on bag-in-box soda.
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under equipment in front line. Floor and floor drain at triple sinks. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. In back kitchen area, container of pickles stored on floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets have build up. At make line, lids on bread containers have build up. At soda station, exterior of bulk sugar containers soiled. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At make line, interior of flip top reach-in cooler soiled.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024 Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In back kitchen area in 3 door reach-in cooler, boiled egg, cooked onions, cooked chicken (44-45F - Cold Holding). Person in Charge stated door has been opened for morning prep. Repeat Violation Admin Complaint
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. In triple sink and in sanitizer bucket, chlorine sanitizer at 200ppm.
- 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. One employee present, hired 2 weeks per manager, no proof available. Emailed operator DBPR form 5030-103.
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. In back kitchen, plastic buckets stored in front of exit.
Food safety inspection conducted on 1/21/2025 revealed 10 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 10/2/2023
High Priority
5
Intermediate
2
Basic
14
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Near hot water heater in kitchen, glue trap with multiple dead insects. Trap discarded. Corrected On-Site Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple white plastic buckets under sewer pipe for triple sink. Items moved and stored correctly. Corrected On-Site
- 35A-03-4:Basic - Dead roaches on premises. One dead roach on floor near hot water heater in kitchen. Dead roach discarded. Corrected On-Site
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee on sandwich make line. Gum discarded. Corrected On-Site
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink in Dunkin Donuts cup at end of cook line. Drink placed in new cup with lid. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Below front counter, employee purse, phone and shirt stored with to go items. Items moved and stored correctly. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees on sandwich make line. Operator states that they will bring tomorrow. **Corrective Action Taken** Repeat Violation
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment on front line. Floor near hot water heater in back kitchen. Floor under triple sink in back kitchen. Wall under triple sink in kitchen. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by triple sink in kitchen. Inspector emailed sign. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black fan across from slicer at front counter. Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear exit door by triple sink.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Yellow sanitizer bucket stored on floor by triple sink. Tested 0ppm. Operator added more sanitizer. Tested 100ppm. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Yellow sanitizer bucket stored on floor by triple sink.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container under drink dispenser in dining area. Container labeled. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler on sandwich make line, reheated soup 46F cooled overnight. Soup discarded. See stop sale.
- 01B-36-5: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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler on sandwich make line, reheated soup 46F cooled overnight. Soup discarded. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On sandwich make line in flip top cooler, hard boiled eggs 48F. Eggs placed on top of other pans for approximately 10 minutes. Eggs moved to reach in cooler to cool. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Container of soup stored on top another container of soup in steam table by make line. Soup placed on top approximately 10 minutes prior. Soup placed into microwave to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. WD-40 can stored on shelf with deli paper across from slicer. Can moved and stored correctly. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink near front counter used to drain juice from items. Hand washing sink by triple sink with ice dumped inside.
- 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. New employee on sandwich make line. Repeat Violation
Food safety inspection conducted on 10/2/2023 revealed 21 total violations (5 high priority, 2 intermediate, 14 basic).