Firehouse Subs #0027
1978 S 8 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500868
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 7 complaint inspection2 high priority (1 fixed on the spot, 1 repeat), 3 intermediate, 7 basic (3 repeats)-30
- Administrative complaint on Oct 7, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At callback, observed eight (8) live flying insects in mop sink area. Operator was able to kill all but two (2) while inspector was present.
- First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 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 reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
In steam table, chili (110°F - Reheating @ 3.5 hours, retemp 170°F); broccoli cheese soup (109°F - Reheating @ 3.5 hours, retemp 167°F); meatball (101°F - Reheating @ 3.5 hours, retemp 171°F). Manager stated items were put in warmer cold at approximately 8 am. Manager heated all items up in the microwave and placed back into warmer.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed four (4) flying insects in mop sink area.
Repeat violationAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
In bottom of reach in cooler at front counter, multiple items (mac and cheese, broccoli cheese soup, chili and chicken) pulled from freezer and not properly date marked.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Nozzle of water dispenser on ice machine in lobby soiled with white calcium build up.
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Paper towel dispenser at handwash sink near three compartment sink not working.
Basic7
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
In walk-in cooler boxes of unwashed tomatoes and onions stored over open boxes of ready to eat meats.
Repeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee open drinks in reach in freezer above/next to food items served to customers.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior side walls of ice machine soiled with black mold-like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets of reach in cooler at front counter soiled with food debris/mold-like substance. Also, fan cover in walk-in cooler soiled with dust build up. Also, exterior edges near doors to reach in cooler at front counter soiled with slime/mold-like substance. Also, exterior of nozzle/around nozzle on soda machine soiled with drink residue.
Repeat violation
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Ice buckets stored next to chemical rack. Manager moved ice buckets.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go fry boxes not inverted next to fry cooker at front counter. Manager flipped boxes.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Damage to upper wall on doorway near walk-in cooler.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.