DirtyFLRestaurant Inspection Data

FIREHOUSE SUBS UCF 132

FIREHOUSE SUBS UCF 132 in ORLANDO has 5 health inspections on record with an overall food safety rating of 2.6/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 5 reports on file

12075 A COLLEGIATE WAY

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

2/24/2026· 1mo ago

Visit ID: 13568407

Met Inspection Standards

2 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Red cutting boards in line Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gaskets in make table, work order in place, they will be replaced today. Corrective Action Taken** **Corrective Action Taken**
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in side of door on back exit Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust
  • 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. No reporting agreement for newest employee
  • 53B-13-5: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.

11/4/2025· 5mo ago

Visit ID: 10922234

Met Inspection Standards

2 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Hole on wall by back door behind ice machine
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven have debris
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle from mop sink
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container inside hand sink located at front counter. Removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located in ladies bathroom. Employee replaced . Corrected On-Site

10/4/2024· 1y 6mo ago

Visit ID: 8995671

Met Inspection Standards

1 high, 3 int, 3 basic

  • 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

11/29/2023· 2y 4mo ago

Visit ID: 8560017

Met Inspection Standards

3 basic

  • 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**

11/28/2023· 2y 4mo ago

Visit ID: 8362123

Follow-up Inspection Required

2 high, 4 basic

  • 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**