Firehouse Subs 2038
11700 San Jose Blvd Unit 5, Jacksonville, FL 32223 · Permanent Food Service · License 2616223
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection4 high priority (3 fixed by the Oct 20 follow-up, 1 fixed on the spot), 1 intermediate, 1 basic-16
- Safety score84
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 visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Meatballs cooling overnight at 44-48°F in deep covered container in reach in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Ham, chicken, steak in bottom of stand up silver reach in cooler at 44-46°F. Person in charge states door has been open. May be airflow issue as multiple bags of sliced deli meat stored tightly packed above unit. Person in charge moved to walk in freezer, separated meat to increase airflow.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Meatballs cooling overnight at 44-48°F in deep covered container in reach in cooler.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One flying insect observed in kitchen.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of make line reach in cooler drawers and steamers with debris accumulated.
Basic1
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Fry single service containers not inverted in kitchen. Person in charge inverted.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.