Firehouse Subs
1570 US 41 Bypass S, Venice, FL 34292 · Permanent Food Service · License 6804869
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 Sep 2 routine inspection1 high priority (fixed on the spot), 5 basic-8
- Safety score92
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 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked onions (46°F - Cold Holding); cooked philly meat (47°F - Cold Holding); cooked chicken (44°F - Cold Holding); cooked peppers (45°F - Cold Holding); sliced cheese (53°F - Cold Holding); cooked turkey (50°F - Cold Holding); cooked pastrami (49°F - Cold Holding) in the large reach in cooler at the front counter. The operator stated a temperature check of foods in the cooler was done approximately 1 hour prior to inspection. The operator to ice the potentially hazardous foods.
Fixed on the spot
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed no ambient thermometer in the glass door cooler behind the front counter.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer buckets stored on surfaces near single service items behind the front counter. The operator properly stored the sanitizer buckets.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the door gasket for the french fry freezer soiled with a black mold-like substance.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
On an employee cell phone stored on a food prep table near the three compartment sink. The operator properly stored the cell phone.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mops not stored in a manner to allow the mop to dry at the mop sink.
The operator properly stored the wet mops
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.