Larry's Giant Subs
8102 Blanding Blvd Ste 1, Jacksonville, FL 32244 · Permanent Food Service · License 2611599
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-13
- Safety score87
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 visitOct 13, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Prepared jambalaya in deli reach-in cooler is dated 9/30. Today is 10/13. Employee voluntarily discarded the soup.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towel used as a liner in the bottom of container of spinach in flip top reach in cooler at front counter. Employee removed the paper towel.
Fixed on the spot
Intermediate2
Code 11, Employee health: 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.
No written procedures available. Provided DBPR HR 5030-104.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Microwave missing fan guard cover/splatter shield.
Fan guard on front counter microwave is missing the fan guard.
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed packages of steak and package of bacon thawing on shelf at room temperature above the three compartment sink. Operator moved all products to refrigeration.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior top of microwave 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.