FIREHOUSE SUBS UCF 132
12075 A COLLEGIATE WAY
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 10/4/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-01-4: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.
- 29-11-4: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
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals stored over gloves, To-go bags and to-go containers in cooler used as dry storage.
- 31B-05-4: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
- 53B-03-5: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.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink by 3 bay
Food safety inspection conducted on 10/4/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 11/29/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-11-29: **Time Extended**
- 14-09-4: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**
- 02D-03-4: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**
Food safety inspection conducted on 11/29/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 11/28/2023
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7: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.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Red cutting boards on cook line. Repeat Violation
- 02D-03-4: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
- 01B-02-5: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.
- 03A-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**
Food safety inspection conducted on 11/28/2023 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).