Firehouse Subs 0001
9825 San Jose Plaza Unit 47, Jacksonville, FL 32257 · Permanent Food Service · License 2608718
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 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 · 1 visitRoutine inspection
- First visitJul 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cheese, cheese stored above fill line in make line reach in cooler at 50-51°F. Person in charge states filled recently. Removed excess to reach in cooler holding temperature below.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one flying insect at drink station in dining room, one by mop sink in back kitchen area.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets of pickles stored on floor in back kitchen.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed ice scoop buried in ice in ice machine. Handle touching ice. Person in charge removed with glove.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Person in charge working with no hair restraint.
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Drain cover missing at mop sink.
Code 33, Garbage and refuse: Dumpster rusted out on bottom.
Observed rust along bottom of shared dumpster, drain plug missing.
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.