Firehouse Subs #1031
23657 SR 54, Lutz, FL 33559 · Permanent Food Service · License 3918373
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (no follow-up needed), 4 basic-10
- Safety score90
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 26, 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 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cheese sauce (98°F-hot holding); chili 102°F-hot holding ) in warmer at front counter. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cheese sauce (98°F-hot holding); chili 102°F-hot holding ) in warmer at front counter. See stop sale
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Fountain soda on floor in kitchen, operator picked it up and move it to shelf.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
WC quaternary sanitizer tested less than 150ppm. Operator remade it and tested 200ppm
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris in front of area
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
- Stop sale
- An order that the food can’t be sold or served.