Firehouse Subs #647
6570 Caroline St Ste A, Milton, FL 32570 · Permanent Food Service · License 6701511
What drove the grade
Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection2 high priority (no follow-up needed), 1 intermediate-9
- Safety score91
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 visitJul 28, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
See stop sale. Upon inspection, observed sliced tomatoes 50f in upper make bar cooler, sliced tomatoes in lower make bar cooler 53f, sliced tomatoes in walk-in cooler 51f. Tomatoes were all sliced this morning, over 4 hours at time of inspection.
Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Upon inspection, observed sliced tomatoes 50f in upper make bar cooler, sliced tomatoes in lower make bar cooler 53f, sliced tomatoes in walk-in cooler 51f. Tomatoes were all sliced this morning, over 4 hours at time of inspection.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Upon inspection, observed sliced tomatoes 50f in upper make bar cooler, sliced tomatoes in lower make bar cooler 53f, sliced tomatoes in walk-in cooler 51f. Tomatoes were all sliced this morning, over 4 hours at time of inspection.Tomatoes were sliced at ambient temperature per manager, then covered with a plastic lid and wrapped in plastic wrap.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.