Firehouse Subs
2849 Gulf To Bay Blvd Unit B, Clearwater, FL 33759 · Permanent Food Service · License 6218786
What drove the grade
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection3 intermediate (1 repeat), 4 basic-14
- Safety score86
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 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
PIC stated the machine isn't being used.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink blocked by a bucket of vegetable wash and paper towels. Discussed the need to keep handwashing sink clear at all times.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 2 new employees working have been less than 30 days. No training for staff not present.
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage on prep table. Discussed the importance of of keeping employees beverages separated from food and clean equipment.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
No hair restraints being used. I mentioned it to the manager at the start of the inspection but was unable to get corrected.
Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
Staff is rinsing out pans in the middle compartment of the 3 compartment sink before placing them in wash water. They then rinse the dishes without filling the middle compartment by using a sprayer. I discussed that the middle compartment needs to stay clean and suggested that the pans be scraped into the garbage before being placed in wash water.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth stored on prep line.
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.