DirtyFLRestaurant Inspection Data

FIREHOUSE SUBS 125

FIREHOUSE SUBS 125 in TAMPA has 7 health inspections on record with an overall food safety rating of 2.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

North Dale Mabry Highway
Tampa, Florida, 33614
Hillsborough County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

1/23/2026· 1mo ago

Visit ID: 10938569

Met Inspection Standards

1 high, 4 int, 4 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen and front line with cut marks.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverage on kitchen prep table adjacent to deli slicer. Manager relocated beverage to an approved location during time of inspection. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Sauce container with lids stored inside a large plastic bin on front line floor. Manager relocated containers to an approved location during time of inspection. Corrected On-Site Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker not at correct position at mop sink faucet splitter added to mop sink faucet. Vacuum breaker installed below faucet on/off valve attachment at mop sink.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen and front line soiled.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to three compartment sink blocked by multiple empty containers of pickles. Manager unblocked sink during time of inspection. Corrected On-Site
  • 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.

3/13/2025· 12mo ago

Visit ID: 10710621

Met Inspection Standards

1 high, 2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee preparing food while wearing bracelets and a nose ring.
  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee wearing hat with exposed shoulder length hair.
  • 14-11-5:Basic - Equipment in poor repair. Inside lid of ice machine missing plug, insulation exposed. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on front service line soiled.
  • 25-05-4:Basic - Single-service articles improperly stored. Single service sauce container stored on storage room floor next to ice machine. Operator relocated box during time of inspection. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili 120F, operator reheated to 182F at 10:44am. Chicken dumpling soup 118F, Operator reheated to 179F at 11:11am. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A clean up poster has been emailed to the operator during time of inspection.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee collecting water from Employee handwash sink to refill Bain Marie hot bath. Discussed with employee, Employee handwash sink is for hand washing only. Corrected On-Site

11/1/2024· 1y 4mo ago

Visit ID: 8784752

Met Inspection Standards

1 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed torn gaskets on large three-door reach in cooler at time of inspection
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled around large reach in cooler on front line with debris
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed bus tub stored in hand wash sink in store room. Operator moved bus tub during inspection Corrected On-Site

2/23/2024· 2y ago

Visit ID: 8508384

Met Inspection Standards

1 high, 1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Damp mop sitting on floor at mop sink. Manager properly stored mop. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution quaternary ammonia tested 50ppm. Employee refilled sanitizer bucket retested at 200ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes cold holding at 47F. Manager placed Tom on ice re-temp at 40F. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test kit at time of inspection.

11/28/2023· 2y 3mo ago

Visit ID: 8509269

Met Inspection Standards

1 int

  • 11-26-1:Intermediate - - From initial inspection : Observed: 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. Warning Priority: Intermediate - From follow-up inspection 2023-09-26: **Time Extended** - From follow-up inspection 2023-11-28: observed for 1 employee **Time Extended**

9/26/2023· 2y 5mo ago

Visit ID: 8507679

Follow-up Inspection Required

2 int

  • 53B-01-5:Intermediate - - From initial inspection : Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning Priority: Intermediate - From follow-up inspection 2023-09-26: No proof **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Observed: 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. Warning Priority: Intermediate - From follow-up inspection 2023-09-26: **Time Extended**

9/21/2023· 2y 5mo ago

Visit ID: 8383254

Follow-up Inspection Required

2 high, 5 int, 2 basic

  • 13-03-4:Basic - Observed: Employee with no hair restraint while engaging in food preparation. 1 employee Warning Priority: Basic
  • 11-27-4:Intermediate - Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning Priority: Intermediate
  • 31A-11-4:Intermediate - Observed: Handwash sink used for purposes other than handwashing. Hand washing sink used to fill pitcher. Warning Priority: Intermediate
  • 53A-01-7:Intermediate - Observed: Manager or person in charge lacking proof of food manager certification. Shay Warning Priority: Intermediate
  • 53B-01-5:Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning Priority: Intermediate
  • 11-26-1:Intermediate - Observed: 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. Warning Priority: Intermediate
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler cut lettuce 44 f cut tomatoes 44 f main prep line. Warning Priority: High Priority
  • 06-01-5:Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Deli meat on counter of prep table Warning Priority: Basic
  • 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat balls 108 f steam table Warning Priority: High Priority