Firehouse Subs
16010 NW 57 Ave Unit 118, Miami Lakes, FL 33014 · Permanent Food Service · License 2332263
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection3 high priority (1 fixed by the Aug 28 follow-up, 2 fixed on the spot), 4 intermediate (1 fixed on the spot), 4 basic (1 repeat)-25
- Safety score75
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 visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
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.
Did not observed written procedures for vomiting and diarrheal provided at the time of callback inspection.
More time given
Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
Still observed multiple plastic containers and lids cracked located on kitchen shelves.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Still observed Employee name Deyanis with 6 months of being hired.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed left open lid reach in cooler with ambient temperature of 47°F, located at the front counter.
More time given
- First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed left open lids reach in cooler cut lettuce (47°F - Cold Holding); cut tomatoes (46°F - Cold Holding) for less than 4 hours as per operator. Operator placed food items under ice bag.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed meatball (110°F - Hot Holding) in a portable steam table, for less than 4 hours as per operator. Operator reheated in the microwave, rechecked 166°F.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed one live roach crawling on kitchen floor in front of the triple door reach in cooler located across three compartment sink.
Intermediate4
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.
Emailed the form to operator.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
Observed multiple plastic containers and lids cracked located on kitchen shelves.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Manager name Rafael. Observed Yanisfer Llanes manager certificate poster as per person in charger, manager is no longer working for Firehouse.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee name Deyanis with 6 months of being hired.
Basic4
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed cookies and créme located at the front counter as self-service with label lacking information. Operator placed behind the counter.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed left open lid reach in cooler with ambient temperature of 44°F, located at the front counter.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket next to small cooler located underneath of preparation table at the front line. Operator properly stored it.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 3 dead roaches in an insect trap behind the upper reach in cooler located next to hand sink at the front counter.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.