Firehouse Subs
5975 S University Dr, Davie, FL 33328 · Permanent Food Service · License 1622127
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection1 high priority (fixed on the spot), 2 intermediate, 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top cooler, Sliced Cheese (50°F - Cold Holding); per operator, food not prepped or portioned today. Food held in reach in cooler and moved to flip top cooler at front and held for approximately 2.5 hours. Cheese was piled too high in pan. Food was put back in reach in cooler at back to quick chill.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels provided at handwashing sinks in kitchen and at entrance of front counter. Employee stated that those handwashing sinks are not used.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No proof of certification for Certified Food Manager.
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Plastic bottom of glass door reach in cooler in kitchen in disrepair. Appears to be falling off.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of bottom of flip top cooler soiled with food debris.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.