Firehouse Subs
1547 Main St, Dunedin, FL 34698 · Permanent Food Service · License 6215619
What drove the grade
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection2 intermediate, 12 basic (1 repeat); basic violations cost 12 at most-18
- Safety score82
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 visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic7
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
More time given
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Equipment in poor repair.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Emailed operator form HR 5030-103
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. No proof of any food handler training in establishment.
Basic12
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottle of garlic butter unlabeled
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Multiple employees not wearing hair restraint
Repeat violation
Employee with no beard guard/restraint while engaging in food preparation.
Employee not wearing beard guard
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing wristwatch on cook line
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board on cook line grooved.
Equipment in poor repair.
Reach in cooler missing handle.
Reach-in cooler shelves with rust that has pitted the surface.
Reach in coolers have rust pitted to surface,
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old label residue on containers in warewashing area,
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven has debris
Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of reach in coolers soiled with debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of soda machine soiled with debris.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed operator poster
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.