Firehouse Subs

4949 4 St N, St. Petersburg, FL 33703 · Permanent Food Service · License 6216606

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Food-contact surface soiled with food debris, mold-like substance or slime.Intermediate · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
3 intermediate (1 fixed on the spot, 1 repeat), 10 basic (2 repeats)
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep292026

Routine inspection

13 violations found

First visitSep 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
- 3 Intermediate
- 10 Basic
What the inspector cited
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Buildup of colorful substance on soda nozzle in soda machine.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwashing sink observed with trashcan in front of it. Employee was informed and moved trashcan to proper place.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Multiple certifications out of date in records of employee training. All employees on site have active manager training.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Container of unknown red powder near back of prep line has no visible label. Employee printed and relabeled container when informed of proper labeling.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Buckets of pickles stored on floor in front of main sandwich line.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Multiple soiled dry wiping cloths in use throughout kitchen. Employee removed dry wiping cloths from service and replaced them with clean wiping cloths put into sanitizer buckets.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed rolling sub oven has large amount of stuck on food debris.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Inside of ice machine has buildup of red and black mold like substance.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on reach-in coolers throughout kitchen observed with large amount of food residue.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  To go containers on main prep line not inverted. Employee was informed and moved boxes to proper storage position.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Build up of black mold like substance on wall behind three compartment sink.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Mop stored in mop sink in way that doesn't promote proper drying. Employee placed mop in position to properly dry mop.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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

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.