Firehouse Subs
1920 NE 5 Ave, Boca Raton, FL 33431 · Permanent Food Service · License 6021058
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 Aug 24 complaint inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 2 basic-15
- Administrative complaint on Aug 24Counts in full until a follow-up finds the problems fixed-20
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 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.
Flip top; cheese (44-45°F - Cold Holding) Operator states not prepared or portioned today. Operator states out of temperature for approximately 30 minutes. Operator moved cheese to reach in cooler to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee moved trash can then proceeded to continue food preparation without handwashing. Informed operator of proper handwashing. Employee then washed hands and changed gloves
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed at handwashing sink in preparation area, two trash cans and a large fan blocking access. Operator moved items.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed in preparation area 2 boxes of oil and 2 sweeteners stored on floor. Observed in storage area box of chips stored on floor. Operator moved and properly stored all items.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.