Firehouse Subs #157
1921 W Brandon Blvd, Brandon, FL 33511 · Permanent Food Service · License 3915731
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 Oct 26 routine inspection2 high priority (fixed by the Oct 27 follow-up, 1 repeat), 1 intermediate (fixed on the spot), 1 basic-11
- Administrative complaint on Oct 26, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score77
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 27, 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 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 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.
Observed in reach in cooler across from 3 compartment sink: sliced brisket (52°F); sliced roast beef (52°F); cut lettuce (52°F); sliced ham (52°F); sliced turkey (52°F); cooked chicken breast (50°F); cooked meatballs (53°F); chili (51°F). Operator recorded temperatures at 8:30 am today and stated were below 41°F. Items prepared are dated from 10/22 - 10/25. Advised operator to move items to a different cooler.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Lettuce heads stored in shopping bags in reach in cooler by ice machine.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At had sink at end of front counter. Operator placed roll of towels.
Fixed on the spot
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on shelf over marinara bags and unwashed onions. Operator moved drink.
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.